Excellent Italian Recipes 4


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Excellent Italian Recipes (4)

 

ITALIAN FISH BAKE
(4 servings)

2 potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuns, drained
2 tomatoes, peeled, sliced
1 beet, sliced
5 anchovy fillets (optional)
1 onion, chopped
1 clove garlic
1 tbsp. capers
4 eggs, separated
1/3 cup hazelnuts
1/2 cup bread crumbs
1/2 cup cheddar cheese
1 tbsp. parsley
salt and pepper

Cook potatoes and carrots in boiling, salted water 15 - 20 minutes.
Divide cauliflower into sprigs and add with beans for the last 10 minutes.
Drain.

Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna (flaked),
tomatoes and beet alternately.

Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped
capers and egg yolks to a smooth consistency.

Stir in ground hazelnuts, bread crumbs, grated cheese, then fold in
parsley and stiffly beaten egg whites. Season to taste.

Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.

EGGPLANT & TOMATO BAKE
(4 servings)

2-3 eggplants
3 tsp. salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 oz. can tomatoes
1 tsp. dried basil
1/2 tsp. oregano, dried
1 tsp. sugar
1/4 tsp. black pepper
8 oz. mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup tomato paste

Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt. Roll
slices, moistened, in flour. Fry slices in heated oil, in skillet until brown
on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste,
basil, oregano, sugar and pepper to oil remaining in skillet and cook 10
minutes.

Cool slightly, bend mixture or push through strainer. Place half the
mixture in greased baking dish. Add a layer of eggplant slices and a layer of
cheese slices. Top with remaining tomato mixture and sprinkle top with
cheese. Bake at 400 degrees for 20 minutes.

STUFFED EGGPLANTS
(4 servings)

4 large eggplants
7 tbsp. oil
10 oz. ground pork
10 oz. ground beef
3 egg yolks
1 tsp. garlic salt
3/4 tsp. black pepper
1 tbsp. bread crumbs, soft
5 tbsp. brandy
5 tbsp. cheese, grated

Halve eggplants, length wise, place on baking sheet, brush with oil,
bake at 400 degrees for 30 minutes. Remove flesh, mix with all ingredients
except cheese, fill eggplant shells. Sprinkle with cheese, bake 30 minutes.
Serve with baked tomatoes.

BAKED STUFFED TOMATOES
(4 servings)

8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centres. Sprinkle insides with mixture
of celery and garlic salts. Turn upside down and let drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in grated
cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with cream,
lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes.
Cook at 400 degrees for 15 minutes.





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