Episode #305 - Melanzane Alla Parmigiana
here’s a new recipe that deserves and demands your full attention...
This one “has to be scheduled”; so, crack out your device, punch in your grocery list, and come back to this page next weekend...when you got some time...and cook!!!
Note: You also have to cook a pot of Red Sauce, here we wrote the recipe again, but in case you feel compelled...you can check out our Pilot Episode, now you have the video for the Sauce as well!
Enjoy!
We ate: Eggplant Parmesan
We drank: Montesodi Riserva 2004 from Ferscobaldi’s Castello di Nipozzano.
Serves: 4
Prep Time: 2.5 - 3 Hr
Cooking Time: 25-30 Min
Ingredients:
2 Lb Pelati Tomatoes in the can
1 Lb Fresh Mozzarella
½ Lb Parmesan, freshly grated
2 big Eggplants
8 oz Fresh Basil
1 Red Onion
5 Cloves of Garlic
Olive Oil, salt and Pepper
½ Lb of Flour and Canola Oil for Frying
Goes well with…
More eggplant parmesan…and a salad if you got any
room left!!!
Tips…
Double the ingredients and Make extra to freeze!!!
How To:
A few hours in advance (about 2 or 3), rinse the
Eggplants well and slice them thin.
Episode #101 - Red Sauce & Prosciutto Rolls Appetizer
Welcome to our Pilot Episode.
Today's
Menu:
- Prosciutto & Arugula Rolls Appetizer
- Red Sauce Spaghetti
Red Sauce:
Prep Time: 5
Cooking Time: 15
Ingredients:
1/2 red onion
2 tablespoons of olive oil
1 can of pelati (16 ounces)
2 handful of fresh basil
1 hot red pepper
Salt, Pepper
Fresh grated parmesan
Goes well with...
Every time you'll see that a dish requires some red
sauce...well, this is the recipe!