Eggplant Rollatini

imageimageIngredients

  1. 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
  2. 10 oz. package Goat Cheese
  3. 1 lb. cotainer of Sorrento whole milk ricotta cheese
  4. 1 egg white beaten
  5. 8 sprigs of roughly chopped italian parsley
  6. 1/4 cup of grated Parmesan cheese
  7. salt and freshly ground black pepper to your taste
  8. Eggplant Breading consists of:

  9. 2 cups of italian seasoned bread crumbs
  10. 1 cup stone ground corn meal
  11. 3 beaten eggs for egg wash
  12. 2 tbls. of grated parmesan cheese
  13. salt and freshly ground pepper to taste

    Directions :

    Cut  off ends  of your eggplant.  Peel and slice your eggplant lengthways, cutting  into 1/2 inch thick pieces.  Prepare your egg wash , beat your eggs in a seperate dish, adding your parmesan cheese and salt  and pepper.   In a  second dish mix your dry ingredients.  Bread crumbs and corn meal should be blended thoroughly .  Heat a 1/4  inch cooking  oil in a  large skillet to 350 degrees bringing you’re oil to this temperature will make your eggplant less likely to absorb the oil during cooking.   Dip your eggplant slices in egg wash, then  your dry bread crumb mixture, and begin to fry turning  until  both sides are golden brown. Set aside and   cool on paper towels to absorb  any extra oil  from your frying of  the eggplant.  Mix together in a large  bowl your wet ingredients.  Ricotta cheese, goat cheese, egg white, chopped parsely, parmesan cheese and salt and pepper, until well blended.   Place a tablespoon of your  goat cheese and ricotta mixture in the center of your fried eggplant pieces .  Bring up each end of the  eggplant close  your Rollatini with a toothpick. After all your eggplant are stuffed and are rolled coat a 13 x 9  baking dish with your favorite  italian  sauce.  Put your rollatini   in  your baking dish.  Ladle  your sauce  on top of the rollatini, and sprnkle wth your grated mozzarella cheese.  Bake  at 375 degree oven for 30 – 40  minutes or till mozzarella is bubley.

 

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Split Pea Soup 

 

Ingredients
1 .1 pound of Split peas
2. 3 quarts of Water
3. 1 onion chopped
4. 2 carrots chopped
5. 1 smashed garlic clove
6. salt @ pepper to taste
7. ham shank bone ( I always Use my
leftover bone from a previous ham
dinner). Nothing ever goes to waste
in my home. If you do not have a
leftover shank bone you can get a
Ham hock at your local grocery
store.

Directions:
When useing a leftover ham shank bone, break off pieces away from bone and chop. Place bone and chopped pieces of ham in pot of water with your one pound bag of peas. While your water comes to a boil , start to chop onions, carrots, and garlic. Place your chopped ingredients in with your water and ham. Add salt @ pepper to taste of your liking. Simmer for one and half hours. Remove your ham bone, break off remaining pieces from bone and add to your soup.  If useing a ham shank , break off pieces and put in your pot ,  Simmer for at least another forty minutes the soup will thicken the longer you simmer it. Remember to continuosly stir your soup otherwise your peas will sick to the bottom of your pot. It roughly takes about two hours to make this hearty soup.

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Homemade Pasta for Ravioli

Pasta

  • 2 3/4 cups of  (all purpose) flour
  • 3 eggs
  • 1 tsp salt
  • Directions –

  • Make a mound of your flour into a deep well, high enough that when adding your eggs to the center of your well, your eggs will not run out.  Add eggs to center of well and salt.  Mix eggs and salt with a fork ,  and then slowly start incorporating flour.  As soon as your egg mixture is no longer a liquid, form a dough it will be sticky.  Scrap your work surface making to get all of  your dough.  If dough is too DRY add a few drops of cold water, it too WET add  some flour.  Knead your dough into a ball always knead with the ball of your hand , and push away from you and turning  while you are kneading .  Knead your dough  for 10 minutes.  If you are useing a pasta machine follow directions of your machine.   The dough should be very smooth.  Wrap in clear wrap for 15 minutes at room temperature.  You can then roll out. Unwrap cut in half ,cover other half with remaing clear wrap.  Roll out to  1/8 inch thick and then you can make your raviolis.
  • Ravioli Filling

  • 2 1/2 lbs. Ricotta, well drained

  • 1 /2 cup grated Parmigiano Cheese
  • 1 egg white
  • 2 tsp freshly  finely chopped parsley
  • Salt and Black Pepper to taste
  • Mix all ingredients in a large bowl to well blended.  When making Ravioli  as you can see here in my picture I used my Ravioli Form. After I make my ravioli I lay them out on top of a table with corn meal under them.image    There are many  types of  ravioli cutters you can buy now.   They have Pasta ravioli wheels,  ravioli forms,  ravioli  cookie cutters to name a few.  You can fill your ravioli with  vegetables, meats, even fish such as lobster, you decide it’s your meal  !    To cook your ravioli place in boiling salted water until they float up or until your desired doneness.

Cannellini and Escarole Soup

  • Ingredients

  • 1  Head of Cleaned and washed Escarole

  • 1   15 oz can of Cannellini Beans
  • 2 Garlic Cloves
  • 4 Cups of Chicken Broth
  • 1 tsp. Salt
  • 1 1/2 tsp pepper
  • 6 oz piece of pepperoni  chopped
  • 6 tbs. extra virgin olive oil
  • 1 oz Parmesan Cheese

  • Directions

  • Clean wash and chop escarole. Chop pepperoni into bite size pieces.  Sauté pepperoni in evo in a large pot over medium heat, add chopped garlic, salt and pepper.  Add your cleaned and chopped escarole, saute until wilted.  Add chicken broth and cannellini beans.  Simmer five minutes.  Just before serving add parmesan cheese.  Enjoy with  a tasty crusty bread.  Note you can change this recipe up a little by useing italian sweet sausage out of  the caseing.

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Chicken Cutlet

       Ingredients 

  • 3 pounds of chicken cutlets
  • 3 cups seasoned bread crumbs
  • 1 cup corn meal
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 handful chopped fresh italian parsley
  • 4 eggs

    Directions

    Beat your  eggs in a bowl for egg wash. In a separate dish  mix together all dry ingredients. Place your chicken cutlets in egg wash then drench in bread crumb mixture.  Fry chicken cutlets in corn or vegetable oil, till golden brown  or you can bake in  a lightly oiled baking sheet on 350 deegrees in the oven till golden brown.

 

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