La parmigiana con pollo alla grillia
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Eggplant is breaded and fried then topped with sauce and cheese and baked, in this Eggplant Parmesan recipe.
Ingredients:
• 1 large eggplant, about 1 1/2 pounds
• 2 eggs, beaten
• 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
• olive oil
• 2 cans (8 ounces each) tomato sauce
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano, crumbled
• 16 ounces sliced mozzarella cheese
• 1/2 cup grated Parmesan cheese |
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Lauren’s salad: for the vinaigrette
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Ingredients• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil |
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Limoncello sabayon over lemon chiffon cake
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Ingredients: • For the genoise: 3 or 4 lemon
• 2 ¼ cups cake flour 280 g
• 1 ½ cup granulated sugar
• 1 table spoon baking powder
• 1 tea spoon salt
• ½ cup canola oil or vegetable oil
• ¼ water
• 6 large eggs separated at room temperature
• ½ tea spoon cream of tartar
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 Serves 4
• 41/2 pounds mussels
• 11/4 cups dry white wine
• 4-6 large shallots, finely chopped
• 4-6 gloves of garlic chopped
• Fresh ground pepper
• 2 table spoon of extra virgin olive oil.
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Mediterranean fish stew
In Tunisia every village along the coast seems to have its own version - and almost any combination of fish and shellfish can be used. |
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