RECIPE

Eggplant Parmigiana – Recipe

IItalian cuisine offers much more than the well-loved pizza and pasta. beautifully demonstrates how simple ingredients can create something utterly delicious. My aunt from Italy reminds me of this, who prepares a mouth-watering casserole that leaves not a single drop of sauce on the plate, much to our family’s delight.

The secret to an outstanding Parmigiana lies in the eggplant preparation. By thinly slicing the vegetables, sprinkling them with salt, placing them in a colander, and weighing them down, you can draw out their natural bitterness in about an hour, leaving them wonderfully tender.

EGGPLANT PARMIGIANA – Recipe :

28 ounce can of whole San Marzano Tomatoes,
2 eggplants,
7 oz of mozzarella,
3.5 oz of grated Parmesan,
1 oz of olive oil,
2 cloves of garlic,
6 fresh basil leaves,
salt and black pepper to taste

Warm the olive oil in a pan. Add the crushed garlic and gently sauté on low heat. Mix in the Tomatoes, breaking them apart with a spoon.
Season with salt, pepper, and basil, letting it simmer on low heat for 15-20 minutes until the sauce thickens.
Slice the eggplants about 0.4 inches thick. To remove bitterness, sprinkle them with salt and wait for 30 minutes, then rinse and pat dry with a paper towel.
In a pan, heat some oil and fry the eggplants in batches until each side is golden brown.
In an ovenproof dish, lay down a base of tomato sauce, followed by a layer of eggplant. Sprinkle Parmesan and dot pieces of mozzarella on top.
Continue layering until all the ingredients are used. Finish with a topping of tomato sauce and cheese.
Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until the cheese has melted and the dish is beautifully golden on top.

NONNA BELLINO’S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

DANIEL BELLINO Z

AMAZON.com

EGGPANT PARMIGIANA

EGGPLANT PARMIGIANA

alla LIDIA

MAKING EGGPLANT PARMIGIAN

TASTY EGGPLANT PARMIGIANA

VIDEO

Jersey Shore Crab Sauce Recipe

JERSEY SHORE CRAB SAUCE

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.

RECIPE

12 Hard Shell Blue Crabs

12 tablespoons Olive Oil

12 Cloves Garlic

1 for each Crab, peeled and chopped

1 Small Onion, peeled and chopped fine

1 teaspoon Red Pepper Flakes

1 – 28 oz. can whole San Marzano Tomatoes

1 – 28 oz. can Crushed Tomatoes

1- 16 oz. can Tomato Puree

½ teaspoon dry Basil

¼ cup chopped fresh Italian Parsley

1 pound Lump Crab-Meat, fresh frozen or canned

1 pound imported Italian Spaghetti or Linguine

Put olive oil in a large pot and heat to high.

Place the Crabs in the pot and sauté at high heat for 10 minutes.

After browning the crabs, remove from pan and set aside.

Put onions in pan and cook on medium heat for 5 minutes.

Add the garlic and red pepper to pan and cook on low heat for 3 minutes.

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree.

Add the Crabs back to the pot. Cook for 90 minutes on low heat.

Remove the crabs from pan and let cool on the side.

Remove all the meat from the crabs and discard the shells.

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes.

Cook pasta according to directions on package.

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water.

Sprinkle pasta with a little olive oil and mix.

Add 2 cups of crab sauce and half the parsley to pasta and mix.

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.

Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.

The Finished Sauce

“Yummm” !!!

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Pasta with Jersey Shore Crab Sauce

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JERSEY CRAB SHORE SAUCE

and Other Great Recipes

SEGRETO ITALIANO

by Daniel Bellino Z

AMAZON.com

Best Bruschetta Recipe Ever – Tomato Basil Mozzarella

BRUSCHETTA

“MAKE IT” !!!

BRUSCHETTA

INGREDIENTS :

TOMATOES

1/4 c.
extra-virgin olive oil
2
cloves garlic, thinly sliced
4
large tomatoes, finely chopped
Kosher salt
1/4 c.
thinly sliced fresh basil
2 Tbsp.
balsamic vinegar
Pinch of crushed red pepper flakes

BREAD & ASSEMBLY

1
large baguette, sliced 1/4″ thick on the bias
Extra-virgin olive oil, for brushing
2
cloves garlic, halved

1. Step 1In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
2. Step 2Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
3. Step 3Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days
BREAD & ASSEMBLY

Step 1Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet.
Step 2Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
Step 3Arrange bread on a platter, spoon tomatoes on garlic-rubbed side of bread just before serving .