Text 32883, 87 rader
Skriven 2009-12-30 13:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ham 12
==============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Eggplant with ham stuffing

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant and Zucchini Rolls (Sicily)
 Categories: Bacon, Italian, Chilies, Pasta, Ham
      Yield: 2 Servings
 
      1 sm Eggplant; unpeeled
      1    Zucchini squash; unpeeled
    1/4 ts Extra virgin olive oil
           Olive oil spray
           STUFFING:
    1/3 c  Bread crumbs
      1 tb Chopped nuts; pine or almond
      1 tb Dried currants
      1 tb Parsley
      1 tb Pancetta or prosciutto;
           -diced
           (chipotle with adobo)
      2 tb Basic tomato sauce for pasta
      1    Egg white
           Salt and white pepper
           TOPPING:
    1/4 c  Basic tomato pasta sauce
      2 sl Provolone cheese, or
           -caciotta
 
  Cut 4 thin slices from the eggplant, lengthwise, 1/4 inch thick
  (6mm). Cut 4 slices from the zucchini, lengthwise, 1/8 inch thick
  (3mm). Use the small amount of olive oil to lightly coat each
  slice of eggplant an zucchini. Use a broiler or a large griddle to
  cook the vegetables (about 4 to 5 minutes per side for the egg-
  plant and about 2 to 3 minutes per side for the zucchini), until
  lightly golden. Transfer to a plate and let cool.
  
  OVEN and STUFFING Spray individual non-metal casserole dishes or a
  1-quart casserole lightly, bottom and sides. Position rack in
  middle of oven and preheat to 400F/200C. Mix the stuffing
  ingredients in a bowl, including the salt and pepper, until
  blended.
  
  The ROLLATINI are folded into thirds to envelope a log of stuffing
  On the  cutting board, lay 1 eggplant slice flat with a long side
  toward you.  Place 1 zucchini slice on top of it.  Gently shape 2
  to 3 tablespoons of the stuffing into a log and place in the
  center, crosswise. Fold first one end then the other end of the
  vegetables over the stuffing. Place the rollatini, seam-side down,
  in the casserole. Repeat for the remaining rollatini.
  
  Baking and topping.  Cover with foil.  Place in the oven, center
  rack, and immediately reduce the heat to 350F/180C. Bake until
  heated through 20 to 25 minutes.  Remove from the oven and spoon
  the tomato sauce evenly over the rolls and top with the thinly
  sliced provolone. Bake, uncovered, until the cheese melts and is
  attractively golden (about 6 to 8 minutes.  Remove from the oven
  and let stand for a few minutes. Menu: bread, crisp salad with
  Caesar or Greek salad.

  When doubling - do not increase oil for coating, or the egg white
  for binding, or the tomato sauce for topping.  These should be
  increased as nee Leftover TIP - Bake any extra eggplant or
  zucchini.

  [1] Toss with cherry tomatoes cut in half, and diced red onion
  Splash a little (commercially prepared) balsamic vinaigrette on
  the mixture Let stand, covered, in the refrigerator no more than
  24 hours. Serve as a salad.

  [2] Dice. Add to canned minestrone soup.
  
  Recipe by: Sunset's Trattoria:  Best of Casual Italian Cooking

-----

Cheers

YK Jim


... Whatever it was in Italy it will be something else in New York.

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