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This one is a bit labor intensive but uses ingredients available this time of year:
Involtini Di Zucchine
(Zucchini Rolls Stuffed with Ricotta)
1 can tomato sauce (add basil when heating)
4 small, young zucchini (6-8 inches long)
1 1/2 C ricotta
1/4 C parmigiano
1/8 tsp nutmeg
1 egg yolk
salt and pepper to taste
Preheat oven to 375.
Heat the tomato sauce in a small pan, add basil to taste
Cut the ends off the zucchini and slice (lengthwise) into 1/8 inch strips; lightly brush both sides with oil
Place on cookie sheets (2) and bake for 15-20 minutes (soft but not browned)
Allow to cool.
Mix all the filling ingredients together until smooth.
Place some tomato sauce in an 11x14 baking pan.
Put a teaspoon of filling on the wide end of each strip and roll loosely.
Place upright in pan, spoon on some extra sauce (to taste)
Cover loosely with foil and bake for about 30 minutes.
Let stand for 10 minutes before serving.
It's like little rolls of lasagna, using veggie in place of a noodle
From: Antipasti by Julia Della Croce
Retirement has afforded me the ultimate affluence, that of free time (Sahlins/Wells)
Eggplant manicotti - slice fresh eggplant into thin flat pieces, sprinkle with salt, place in a colander over a bowl and let drain. Cover the botom of a glass baking sheet with some tomato sauce. Combine the ricotta with a raw egg, salt, pepper and other seasonings. Stuff a piece of eggplant with a bit of the ricotta mixture, roll up and place in the baking dish. Repeat with the remaining eggplant and cover with remaining tomato sauce. Bake at 350 until eggplant softens, then top with parmesan or shredded mozzarella and return to the oven until the cheese bubbles. Enjoy!
Try a lasagna brick. Same steps and everything as standard lasagna, just leave out any form of noodle or squash. It creates a pile of lasagna goo when hot and a brick of lasagna stuff when cold. Very tasty.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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Thanks guys, the recipes sound good, but I am in New Zealand in mid-winter so no local summer vegies available here, I should have said any winter ideas?
Hmmm........ can you get spaghetti squash? I would be tempted to just mix some cooked spaghetti squash, browned ground beef, ricotta and tomato sauce all in a bowl, dump in a dish and bake, and top with some mozza. :-)