Time to Crack Open a Delicious Jar of Homemade Eggplant Antipasto 

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Although this receipe may take eight hours to make, believe me it’s worth the wait.  It has simple ingredients and delicious flavor.
Ingredients:

  1. 2 Eggplants about six (6) pounds
  2. 2 Ball Mason Jars
  3. 1 Large Bottle White Vinegar 
  4. Good Extra Virgin Olive Oil 
  5. Dried Garlic Powder 
  6. Dried Red Pepper Flakes 
  7. Dried Italian Seasoning 
  8. Salt
  • Directions:

Peel your eggplants cut them into 1/4  thick strips, and they should be no longer then three inches in length.  Place your Eggplant strips  into a collander,  sprinkle your eggplant strips with salt untill well coated.  Place your collander with your eggplant strips in a large pot this will help while catching the drippings from the Eggplant.  You need to  put a large plate  with a heavy object on top of the Eggplant strips such as a can to sit on top of the plate causing pressure to release the Eggplant Juices.  This is a Six to Eight hour process.  Once you are done , place Eggplant in large bowl cover all of your Eggplant with white vinegar let sit on counter for two more hours.  Once complete drain your eggplant and squeeze well.  The Eggplant will look very wormy at this point  , and be seedy.   First I rinse the Eggplant under cold running water  then to remove the seeds I spin the Eggplant in my salad spinner.  If you do not have a salad spinner that is o.k.,  shake the collander as much  as you can to remove the seeds. Place the Eggplant strips into a large mixing bowl , with the above ingredients.  Mix till well coated with all of the dry ingredients, sprinkle with olive oil turning lighltly  depending on your Taste Buds adjust to your liking.   In your sterlized Wide Mouth Mason Jars, fill your Eggplant.  Fill with Extra Virgin Olvie Oil just below the rim of your jars.  Place in a cool dry place in your cubard in two months.  Get ready for a Delicious well worth taste of heaven!
Love ❤️ Through Food is My Motto 

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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.