If you like eggplant or if you are trying to like it for its nutritional benefits, this recipe for eggplant parmigiana from our Aunt Maria will help get you hooked and make it easy to add this vegetable to your diet.
Warning: This plate is quite rich, cheese, cheese and more cheese…and remember the eggplant is fried so the calorie count might be higher than a chicken salad.
2 medium sized eggplants
3 large eggs
10 slices of mozzarella cheese
4 slices of ham
Spaghetti or tomato sauce
Oil for frying
Preheat oven to 350 deg F. and heat oil in pan for deep frying. Read more…
This tasty recipe uses medium sized zucchini’s and is a great way to get your family to eat vegetables. Dad’s garden generates excellent produce and some of his vegetables are a little big for this recipe. If you have ever been in a garden cultivated by an Italian you will know exactly where I am coming from. You want your zucchini to be tender so no bigger than medium sized ones should be used. These are also known as stuffed zucchini boats.
Cut zucchini in half lengthwise. Place in large saucepan covered by boiling water. Simmer for 6 to 8 minutes until zucchini are almost tender. Might help to weigh them down with small plate to ensure they cook evenly. Drain and rinse with cold water. Read more…
12 cups of water
1 cup of coarse salt
Large Green Olives purchased by the box (seasonal)
Crush firm green olives, removing the pit.
Soak crushed olives in water for 4 days, remember to change water every day.
Place olives into canning jars.
Boil salt and water mixture, pour hot solution into the jars.
Seal jars and store.
Preparation: Pour contents of sealed jar into a bowl and soak the olives in fresh water for at least one day (over night is better, squeezing olives occasionally and refreshing the water). Squeeze as much excess water out of olives as you can and place into serving bowl, let air dry, add fresh garlic, oregano, salt, anise seed and olive oil to taste.
Stir frequently and after they have been dressed allow them to sit for a few hours before serving. If you are a true olive lover this Italian recipe will become a keeper.
Add 4 cups of grated zucchini into a large bowl, Mix in 1 cup of picked zucchini flowers, add 4 eggs, 1 tablespoon of parsley, squished or crushed garlic clove, ¼ cup of parmesan cheese, 1 teaspoon of salt, little less than 1 cup of bread flour.
Heat up frying pan with 1 cup of oil in pan and using a serving spoon, flip lots until brown on both sides.
2 cups (500 ml) rice (riso superfine Arborio)
1/2 cup (125 ml) parmesan cheese
1 tbsp parsley (we like parsley so we add more)
pinch salt to your desired taste
2 each large garlic cloves (use 3 cloves if small)
Using a 4 liter pot, cover rice with water, bring to boil.
Simmer for 20 minutes
Cool until cold
Add 4 eggs, parmesan cheese, salt, parsley and garlic
Mix well – Mush it or mix all ingredients by hand
Mold the balls into desired shape (helps to coat your hands with oil to avoid sticking)
Fill a deep frying pan with Mazola corn oil…enough to cover at least half of a rice ball…heat oil and carefully place the formed rice balls into the heated oil.
turn quickly, when golden brown place on plate to cool.
This is a great appetizer to bring to a dinner party or finger food for the entire family. They disappear quickly and will soon become a family favorite…. Mangiare!