Sunday, July 22, 2018

BAKED EGGPLANT PARMIGIANA

This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy. 


1 recipe for marinara or tomato sauce

1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 large eggs
2 T water or milk
1 cup freshly grated Parmigiano-Reggiano cheese, divided
2 cups panko breadcrumbs
1 ½ cups dry plain breadcrumbs
2 T chopped Italian parsley
2 t freeze-dried or chopped fresh oregano
2 t freeze-dried or chopped fresh basil
Extra-light olive oil or avocado oil
2 large, heavy eggplants, peeled and sliced crosswise into 12 slices, ¼-inch thick
1 lb mozzarella cheese, cut into 12 slices

Place flour into a shallow bowl and season generously with salt and pepper.
Whisk eggs in a medium bowl with the water and ¼ cup of the Parmigiano cheese.
Combine the panko, dry breadcrumbs, parsley, oregano, and basil in a shallow bowl.

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet and spread it around with a brush.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top.
Bake for 20 minutes, flip each one over and bake an additional 15 minutes.

On the same baking sheet, arrange four of the baked slices (not touching each other) in a row.
Add a spoonful of sauce, then some grated Parmigiano and a slice of mozzarella cheese.
Place another slice of eggplant on each and repeat one more time (each stack contains three slices) and place back 
in the oven for 10 minutes to melt the cheeses.
Garnish with a couple of basil leaves and serve.

Serves 2 to 4

Friday, July 13, 2018

SPAGHETTI WITH CLAMS & BRAISED SWISS CHARD

The red sauce in this recipe is pureed red bell peppers from a jar. This is a new favorite pasta and clam dish for my husband. We do like grated cheese on our pasta and seafood dishes. My mother-in-law always told us not to serve grated cheese with seafood and pasta, but more people are doing it today, at least in the USA...probably not in Italy.



2 dozen littleneck clams
¼ cup extra-light olive oil, divided
4 cloves garlic, minced
1 cup dry white wine
3 roasted red bell peppers, in a jar
½ t red pepper flakes
1 bunch Swiss chard, stemmed and coarsely chopped
Sea salt and freshly ground black pepper
½ lb spaghetti
2 T unsalted butter
Zest and juice of ½ lemon
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Place clams in a bowl of cold water and let sit for 10 minutes. Then drain and set aside in a bowl.

In a large skillet, heat 2 T of the olive oil and add half of the garlic and sauté for 1 minute.
Add the wine and bring to a boil.
Add the clams, cover with a lid, and cook over medium-high heat for 6 to 8 minutes, or until the clams open. Discard any unopened clams.
Remove the clams with a large slotted spoon to a large bowl, cover and set aside.

Strain the cooking liquid through a sieve into a blender.
Add the roasted bell peppers and puree until smooth.

Wipe out the skillet and add the remaining 2 T of the olive oil and sauté the rest of the garlic for one minute.
Stir in the red pepper flakes and the greens. Cover and slowly cook 5 minutes.
Stir in the roasted red bell pepper broth and bring to a simmer.
Season to taste with salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until al dente, about 7 to 8 minutes.
Drain the pasta and add to the skillet.
Add the butter, lemon zest, and lemon juice.
Add the clams and spoon some of the sauce over the clams. Cover for a couple minutes to keep warm.
Divide between 2 heated pasta bowls and garnish with grated cheese.

Serves 2





Wednesday, July 11, 2018

ROMAN CACIO e PEPE WITH PANCETTA & LEMON

Cacio e Pepe is a pasta dish from Rome. It translates to "cheese and pepper". I added pancetta for extra crunch and flavor. I also added lemon zest and juice to brighten up the dish. This is a simple dish but you must add pancetta and Pecorino Romano cheese to make this authentic. I also added Parmigiano cheese because I like the combination of the two kinds of cheese. This could become your favorite quick pasta dish.

Lee's Kitchen Tips:
You can make a pizza with the same ingredients, but omit the lemon juice, lemon zest, and Italian parsley.


½ cup grated Parmigiano-Reggiano cheese
½ cup grated Pecorino Romano cheese
1 T freshly grated black pepper
1 T sea salt (for the pasta water)
1 lb spaghetti or bucatini
4 oz pancetta, diced
2 cloves garlic, pressed or minced
6 T unsalted butter
Zest and juice of 1 lemon
2 T extra-virgin olive oil
2 T minced Italian parsley

In a bowl mix together the grated cheeses with the black pepper and set aside.

Fill a large pot with water and bring to a boil.
Add the salt and the spaghetti or bucatini and cook until al dente, about 7 to 8 minutes.

Meanwhile, cook the pancetta in a large saucepan or skillet over medium heat until crisp.
Remove with a slotted spoon to a towel-lined plate and set aside.

Drain off most of the fat but leave the brown bits in the pan.
Lower heat and add the butter and garlic and sauté for 1 minute.
Add the cheese mixture and cook until cheeses are melted and smooth.

Drain the pasta but save 1 cup of the pasta water.
Add the drained pasta to the pan along with some of the pasta water.
Heat through then add half of the pancetta, lemon zest, and juice.
Transfer to 4 warm pasta bowls, sprinkle on the rest of the pancetta, drizzle with a little extra-virgin olive oil, and garnish with parsley.

Serves 4