BAKED EGGPLANT PARMIGIANO WITH SWISS CHARD

The eggplants are so crispy and are baked in the oven.  I made a marinara sauce with canned cherry tomatoes and sautéed some Swiss chard and that was spooned under the marinara sauce. I peel the eggplant leaving stripes; otherwise, the peel can be quite chewy.

We had something similar for lunch on Salt Spring Island, several years ago and I have been making it ever since.

Baked Eggplants
2 large eggplants, partially peeled and cut into ½-inch thick slices,16 slices total

1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 eggs
1 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese, divided

Provolone or mozzarella slices for tops of eggplants

Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper

Swiss Chard
1 T extra-virgin olive oil
1 large bunch Swiss chard, trimmed of middle stems and chopped 

In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the eggs with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano. 

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet pan and set aside.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in bread crumb mixture.

Place eggplant slices on the baking sheet and drizzle a little more oil on top

Place eggplants in oven and bake for 20 minutes, flip each one over, and bake another 20 minutes.

Meanwhile;
In a medium saucepan, heat the oil over low heat and sauté
the garlic and red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher.  

Leave the tomatoes mostly whole.  

Simmer for 15 minutes, add basil and season with salt and pepper
Set aside and keep warm.

Remove eggplants from oven and sprinkle with a little more Parmigiano and add a slice of provolone or mozzarella cheese on top.
Place back in oven for cheese to melt, about 5 minutes.

Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.  
Season to taste with salt and pepper. 
Set aside and keep warm.

To Assemble

Spoon the chard in the middle of 4 plates.
Ladle on some cherry tomato sauce.
Arrange 4 slices of eggplant on top of sauce and garnish with basil, if desired.

Serves 4

FROZEN LIMONCELLO-RICOTTA CUPS

Limoncello is an Italian lemon liqueur.  It is a favorite in summertime, especially on the Amalfi coast of Italy.  My husband and I enjoyed this many times with my former son-in-law and his family in Positano.  This dessert is light and so refreshing.

1 ½ cups crushed graham crackers or Nilla vanilla wafers

4 oz melted unsalted butter

1 ½ cups ricotta cheese

¾ cup limoncello liqueur

⅓ cup confectioners' sugar

1 T fresh lemon juice

Fresh berries, for garnish

Mint leaves, for garnish

Mix cracker or wafer crumbs together in a small bowl.

Using a muddler or other wooden devise, press crumb mixture into bottom of each 6 small glass cups, and set aside.

In a mixing bowl, mix together the ricotta, limoncello, confectioners' sugar, and lemon juice.

Make sure all ingredients are completely combined.

Fill the cups three-quarters full, cover and freeze for at least 4 hours.

Remove tops and let sit on counter for a few minutes before serving.

Add a dollop of whipped cream, berries, mint leave, and a small wedge of lemon.

Serves 6

THIMBLE PRINT COOKIES WITH GLAZE

These are delicious Italian Christmas or anytime cookies.  The dough can be made plain or you can add ¼ cup poppy seeds or finely ground nuts. You can also fill with chocolate ganache instead of jelly or jam.

Strawberry, raspberry, or cherry jelly or jam
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large egg yolks
2 t vanilla or almond extract
2 cups all-purpose flour
¼ t fine sea salt

Put jelly or jam in a small bowl and set aside.

In the bowl of an electric mixer fitted with a paddle, beat together butter and sugar on medium speed until light and fluffy, about 2 minutes. 
You can also do this with a hand held mixer.
Add egg yolks and vanilla or almond extract and mix well. 
Gradually add the flour and salt, beating on low until well combined.

Cover and place dough in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees F.

Roll dough into small balls and place onto a baking sheet. 
Press an indentation with a thimble or end of a wooden spoon (dipped in flour) on each ball and add a small amount of jelly or jam.
Bake cookies until edges turn golden, about 13 to 15 minutes. 

Let cookies cool for 5 minutes before transferring to a wire rack.
Place wire rack back on baking sheet and let cookies cool for at least 30 minutes before glazing. 
The baking sheet will catch the overflow of glaze.
  
Glaze
1 cup confectioners’ sugar
2 T cream or milk
1 t vanilla or almond extract
Combine glaze ingredients in a bowl and whisk until smooth. 
Drizzle over cookies with a spoon.

THE BEST ITALIAN SUBS

When I was a child, I lived a block from Mangialardo's, the famous Italian restaurant on Capitol Hill in Washington, DC.  

I believe this recipe will be equally, if not better than their subs.

Use whatever type of unflavored ham or mortadella, and salamis that you prefer.

Sub: The term used all over the USA, short for submarine 

Hoagie:  The term used in Philadelphia and surrounding area

Hero:  The term used in New York City and parts of New England

Grinder:  The term used in New England

Whether you call it a sub, hoagie, hero, or grinder, this is a quintessential Italian-American sandwich.  

Crusty Italian bread, cut into 6-8-inch pieces 

Mayonnaise
Capicola or Sopressata, thinly sliced

Genoa salami, thinly sliced

Pepperoni, thinly sliced

Ham off the bone, or mortadella (with pistachios) thinly sliced

Provolone cheese, sliced 
Shredded lettuce
Thinly sliced red onion 

Tomato slices

Casa Italian Olive Spread (recipe follows)

Slice each piece of bread lengthwise to make sandwich rolls.
Spread a little mayonnaise on each side of the bread.

Layer the bottom half with the sliced meats and top with cheese. 

Add the lettuce, onion slices, and tomato slices. 

Top with a layer of the Casa Italian Olive Spread. 

Place the top half of bread on and serve. 

Casa Italian Olive Salad

1 cup green olives with pimentos, drained

1 cup pitted black olives (Italian or Kalamata), drained

5 pepperoncini, stems and tops, removed

¼ cup roasted red bell pepper strips

¼ cup sundried tomato strips in oil

2 cloves garlic

1 T dried or freeze-dried oregano

2 t Italian crushed Calabrian chili pepper sauce or 1 t red pepper flakes

2 T extra-virgin olive oil

2 T red wine vinegar

1 t finely ground black pepper

Finely chop the olive, pepperoncini, roasted red bell peppers, sundried tomatoes, and garlic.

Place in a medium bowl and add the rest of the ingredients.

Stir to combine and spoon onto your sub rolls.

Olive spread is enough for 4 to 6 subs.

 

MUSSELS FRA DIAVOLO

Mussels are a favorite of my husband.  Make sure your mussels are fresh and none of the shells are broken.  I usually ask for 36 so the seafood store will count each one of them.  You can make the same recipe with clams.  

3 dozen fresh mussels, beards removed and cleaned with a soft brush

2 T olive oil

½ sweet onion, or 2 shallots, thinly sliced

3 cloves garlic, thinly sliced

2 T Italian crushed Calabrian chili pepper sauce

1 cup dry white wine

2 cups San Marzano tomatoes, roughly chopped

½ cup San Marzano tomato sauce from can

Fresh basil, roughly chopped or torn

Italian parsley, for garnish

Add oil to a large pot over medium heat.

Add the onion or shallots and sauté a couple of minutes.

Add the garlic and sauté another minute.

Add the crushed chili sauce and cook to combine for another 2 minutes.

Add the white wine, tomatoes, tomato sauce, and fresh basil.

Simmer 5 minutes.

Add mussels to pot, discard any that have not closed.

Simmer 5 minutes, or until mussels have opened.  Discard any that have not opened.

Add to a serving platter or 2 bowls.

Garnish with Italian parsley and serve with crusty bread.

Serves 2

MAMAW'S POTATO CROQUETTES

I have seen recipes for potato croquettes with prosciutto ham and mozzarella cheese included. This is Mamaw's (Elizabeth Greco Noviello's) recipe she wrote down for me many years ago. She is the daughter of Big Mamma (Teresa Lapetina Greco). You can boil and mash the potatoes, add the ingredients, cover, and refrigerate until the next day when you want to finish making them. They fry up so beautifully and is one of my husband's favorite Italian-American potato recipes. . .created by Mamaw!

The two photos are of their previous home across from Byrd Park in Richmond, Virginia. Many wonderful family dinners were held there.

4 medium size Yukon gold potatoes, or potatoes of your choice, peeled and cut in half

2 t kosher or sea salt, for boiling potatoes

2 large eggs, separated

1 t garlic powder

1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese

¼ cup Italian parsley, minced or you can use 2 T dried parsley

¼ t ground nutmeg

Sea salt and fine ground black pepper

1 ½ cups Italian style dry bread crumbs

Extra-light olive oil, for frying (Mamaw used Mazola corn oil)

Gently boil the potatoes in salted water until tender, about 20 minutes. 

Drain and pass the potatoes through a ricer into a large bowl or use a potato masher.

Break the eggs and put the whites in one shallow bowl and set aside.

Put the yolks in the large bowl with the mashed potatoes. 

Stir in garlic powder, grated cheese, parsley, and nutmeg.
Season to taste with salt and pepper.

Put the bread crumbs in a second shallow bowl.

Using a fork, whisk the egg whites until frothy.

When potato mixture is cool enough to handle, form into ovals of about 2 ½ inches long and about 1 inch in diameter. 

Dip each croquette in the egg whites then in the bread crumbs.

Place croquettes on a platter or baking sheet and refrigerate for 20 to 30 minutes.

In a large skillet, add oil to about ½ inch and heat over medium-high heat.

Fry until golden brown on both sides, about 4 to 5 minutes per side.

Using a slotted spoon, transfer to tray lined with paper towels and then place on a warm platter and serve.

You can place on a baking sheet and keep warm in a 225 degree F oven for up to 30 minutes.

Makes 12 to 14 croquettes