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Total 4 recipes. Page 1 of 1.
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Lasagna Vincenziana della veggie
category: appetizers
Lasagna foils – depends on your backing pan size (the quantity should be good enough to cover both top and the bottom).
Olive oil, Beaten egg - 1,Dry Onion – 1,Fresh Basil leaves – 3/4 oz,Fresh eggplant – 3-4 depends on size, Fresh Bell peppers – 5-6,
Shredded Mozzarella cheese – 1 lbs, Dried forest mushrooms – 2 - 3 oz, Pine nuts – 1/2 oz, Dried peaches/nectarines (Trader Joes) – 4-5,
Dried plums – 8-10, Fresh Garlic – 2 gloves, Large cooked shrimps – 1 pound, Black ground pepper, dry basil.
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A. Preparations.
1. Slice the eggplants on ½ inch slices. Spread the rough (kosher) salt all over the eggplants and set aside for approx 30 min. Salt will extract an acid juice out from eggplants. After 30 minutes thoroughly wash the eggplants and cut on approx. ½ inch large cubicles.
2. Prepare lasagna foils and put aside to rest in water.
3. Fill the pot contained dried mushrooms with boiled water and set aside for 30 min.
4. Finely chop onion.
5. Remove the bell peppers hearts and chop them on approx 1/8 inches pieces.
6. Slice dried fruits.
7. Finely chop basil leaves as well as a garlic gloves.
8. Wash the shrimps, dry with paper towel and set aside.
9. Put Lasagna foils over square shaped backing pan. Spread the beaten egg all over the foils surface and set aside.
10. Preheat the oven to 350F.
B. Production
On large saucepan (as large as it possible) heat the olive oil.
Sautee chopped onions until light brown.
Add sliced bell peppers; continue sautéing while stirring from time to time.
Add dried fruits and pine nuts.
After approximately 15-20 minutes add the eggplants.
Do not forget to stir the mixture continuously.
As soon as eggplants ¾ cooked, add shrimps, cook for another 10 minutes and remove from fire. Spread the mix all over lasagna foils in the backing pan. Cover with ¾ lbs. of shredded Mozzarella. Close the fixture with the rest of lasagna foils. Spread the surface with rest of the beaten egg covering with the rest of shredded Mozzarella cheese. Place the backing pan in to the oven for 40 minutes.
Eat your heart :-). The dish could be accompanied by any “white” sauce with herbs
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Crepes Suzette
category: dessert
3 oranges
1 cup plus 2 tbs. of flour
3 eggs
½ liter full fat milk
pinch of salt
2 Tbs. Curacao or Grand-Marnier
3 oz. butter
1 Tbs. corn oil
2 ounces of granulated sugar.
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Grate the zest of two oranges and reserve. Squeeze the juice of the 3 oranges, remove the seeds with a fork and reserve.
Prepare crepe batter mixing the flour, whole eggs, milk and a pinch of salt in a bowl. Combine well.
Add a little of the orange juice, one tablespoon of the Curacao (GM), and the corn oil. Let rest for one hour.
In the meantime, combine the butter, orange juice, zest, 1 Tbs. Curacao and the sugar in a bowl.
Prepare 24 crepes with the batter. Spread a little of the butter/orange mixture on to each crepe and fold into quarters.
Reheat the crepe in a warm pan. Place on a heated plate and serve immediately.
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Raspberry & Rice
category: salads
Rice - 1 cup, washed
Raspberry - 3 lb.
Lemon juice - 2 tbs.
Olive Oil - 1/4 cup
Mustard dijon - 1 teasp.
Celery - 1 stem (sliced)
Cucumber - 1 (sliced)
Cranberry - 1/2 cup
Peppermint - Few leaves
Leaves seasoned - 8 cups
salt.
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1/3 of raspberries + lemon juice + olive oil + mustard + salt - beat in blender.
Put Letucce leaves in the serving bowl.
Mix Rice with all the vegetables. Season with souce.
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Insalata di pollo con uva bianca e tartufo (Savory salad with breast of chicken white grapes and truffles)
category: salads
1\2 Breast of roasted or boiled chicken 200
4 leaves radicchio
4 leaves curly lettuce
1 small bunch of rucola
4 tbl.sp. Extravirgin olive oil
4 tbl.sp. balsamic vinegar
4 teaspoons truffle pate
16 white grapes.
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Cut the various salad vegetables in a julienne, place in the center of the plate.
Cut the breast of chicken into sticks, place over the salad.
Split the grapes, removing seeds, distribute over the salad.
Mix the balsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate
or truffle oil and pour over.
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