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GNUDI
Mix
ricotta cheese, egg, flour, and spinach. Form into balls.
Poach in liquid.
MELANZANO AL FORNO
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eggplant (½ per person)
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4
Tbsps. olive oil
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2
cloves of garlic, minced
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1
tsp. salt
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½ cup pine nuts
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2
cups tomatoes, chopped
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2
Tbsps. parsley
-
basil and pepper to taste
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1/3 cup grated Parmesan
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½ cup dried breadcrumbs
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2
eggs, well beaten
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½ lb. Mozzarella cut in strips
Scope
out eggplant insides, leaving ¼ of meat in skin. Chop up into
bite size pieces. Heat olive oil and sauté garlic for one
minute. Add eggplant and salt. Sauté for eight to ten minutes
over high heat. Stir in pine nuts, tomatoes, parsley, basil,
and ground pepper. Reduce heat and simmer for ten minutes.
Stir in cheese and breadcrumbs. Mixture should be thick. Spoon
this mixture into the scoped out eggplant shells. Arrange
strips of cheese on top. Bake at 350°
for thirty-five minutes.
PABLANO PEPPERS
-
pablano peppers
-
oil
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pork
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raisins
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chopped apple
-
cloves
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allspice
-
cinnamon
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onion, chopped
-
garlic
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walnuts
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queso fresco cheese
-
sour cream
Make
slit in pepper to expel steam. In ½ inch of oil fry pepper to
loosen the skin. Peel and remove seeds. Stuff with pork,
raisins, chopped apple, clove, Allspice, cinnamon, onion, and
garlic. Pinch pepper shut. Bake in a square pan until cooked.
Top with sauce of walnuts, queso fresco cheese, and sour cream.
BAKED EGGPLANT
Score
egg plant in a crosshatch pattern, ½ inch apart and ¼ inch
deep. Sauté, cut side down, in a non-stick skillet until it
browns and softens. Repeat on other side and season with salt
and pepper. Remove from skillet. Sauté the large red onion,
garlic, thyme, salt, and pepper. Put in a casserole dish. Add
eggplant to the top of the onion mixture. Cook down tomatoes in
skillet for five minutes over high heat to remove some of the
liquid. Crumble 2 to 3 ounces of feta cheese over the top of
the eggplant. Pour tomatoes over the top. Cover dish with foil
and bake in a 375° oven for forty
minutes.
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