Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Rollatini Di Melanzane (eggplant Rolls)
Famous Authors (View All Authors)
Italian - Rollatini Di Melanzane (eggplant Rolls) Post by :Newnum4you Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1006

Click below to download : Italian - Rollatini Di Melanzane (eggplant Rolls) (Format : PDF)

Italian - Rollatini Di Melanzane (eggplant Rolls)

2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls)
Olive oil
1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here)
1 (14 oz) Ricotta (if using low fat or no fat, drain overnight before use)
1 (10 oz) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like)
1 cup grated Pecorino Romano or Parmiggiano cheese
3 Tablespoons roasted pine nuts, chopped
Freshly ground pepper
Salt to taste (remember cheese has salt in it so be careful)
1 qt. Marinara or spaghetti sauce of choice
1/4 to 1/2 cup fresh chopped basil

Trim ends of eggplant and peel.

Slice eggplant lengthwise in 1/4 inch slices.

Sprinkle generously with salt and place in colander to sweat for 1/2 hour; rinse off and then dry well.

Preheat oven to 400 degrees.

Lay slices on a flat pan that has been coated with olive oil.

Leave in oven until slices are pliable and can be rolled, approximately 10 to 15 minutes.

Remove eggplant from oven and cool while making filling.

Mix in a bowl ricotta, spinach, 1/2 cup grated cheese, provolone cheese, pine nuts, salt and pepper to taste.

Put some sauce on bottom of 9x13 inch baking dish.

Lay one slice of eggplant flat on work surface and place filling on slice forming to shape.

Roll and place seam side down in baking dish.

Continue until all eggplant and filling is used.

Chop basil and put in sauce and pour sauce over top of rolls.

Sprinkle with rest of cheese and place in preheated oven and bake for 30 minutes.

Serve hot.

If you like this book please share to your friends :

Italian - Spaghetti Squash Italian Casserole Italian - Spaghetti Squash Italian Casserole

Italian - Spaghetti Squash Italian Casserole
1 medium spaghetti squash 18 ounces spaghetti sauce 1/2 pound Mozzarrella cheese, thinly sliced Butter Parmesan cheese Paprika Wash the squash and place in a pot of boiling water. Boil until the skin loosens and a fork easily pokes into the squash through the skin. Remove from the pot and cool to handling temperature. Preheat oven to 300° F.Remove the skin and use a fork to separate the squash into strings. Heavily butter a casserole and place a layer of spaghetti squash about l/2 inch thick in the bottom. Cover with sauce and then a layer of

Italian - Vegetable -  Potato Croquettes Italian - Vegetable - Potato Croquettes

Italian - Vegetable -  Potato Croquettes
6 medium red potatoes 2 tablespoons extra virgin olive oil 2 medium onions, finely chopped 1 very large handful Italian parsley, chopped (about 2 tablespoons) 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 extra-large egg, beaten well 3 garlic cloves, smashed and then minced 1 very large handful freshly grated Parmigiano-Reggiano (2 - 3 tablespoons) Salt and freshly milled pepper to taste 3 handfuls dry bread crumbs ( about 1/3 cup) Extra-virgin olive oil for frying (No vegetable oil, please) Cook the potatoes in their skins. Let cool slightly. Peel and put through a ricer or food mill.