Recipes from Italian Food Forever Website

No-Fry Eggplant Parmesan

2 – 3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese

For The Sauce:
2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil

 

 

 

Spaghetti Carbonara

 

4 oz. Pancetta, Chopped
3 Garlic Cloves, Finely Chopped
1/4 Cup White Wine
1/3 Cup Heavy Cream
1 Large Egg
1 Egg Yolk
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
3 Tablespoons Fresh Parsley, Finely Chopped
1 Pound Spaghetti

Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta till al dente. Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired.

NIH Lodge 2547

Benvenuti!

Mangia Italiano!

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Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Zeppole

 

2 quarts vegetable oil for frying

1 cup all-purpose flour

2 teaspoons baking powder

1 pinch salt

1 1/2 teaspoons white sugar

2 eggs, beaten

1 cup ricotta cheese

1/4 teaspoon vanilla extract

1/2 cup confectioners' sugar for dusting

 

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

 

In a medium heatproof bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.

 

Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Recipes from allrecipes.com Website

Chicken Marsala

 

1/4 cup butter, divided

2 cups sliced fresh mushrooms

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces

2 slices bacon, diced

1/4 cup cold water

1 teaspoon cornstarch

1/2 cup dry Marsala wine

 

Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.

 

Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.

 

Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.