L'Italo-Americano

THURS DAY,   JANUARY  10,   2013 If your holidays' meals were abundant you may want to consider spending few days, at least, going lighter. Here are few veggies tips for you. EGGPLANT GRATIN This is one of those dishes you can play around with depending on what you have on hand, and add some sauteed onions, zucchini, or mushrooms into the layers if you desired. If you are not living in an area where you can find really nice, ripe, fresh tomatoes, feel free to use all canned tomatoes. (Approximate) Salt & Pepper 8 Fresh Basil Leaves, Finely Minced Tablespoons Grated 4 Parmesan or Pecorino Cheese For The Crumb Topping: 1 1/2 Cups Homemade Breadcrumbs 4 Tablespoons Grated Parmesan or Pecorino Cheese 1/2 Teaspoon Dried Oregano 2 Tablespoons Finely Chopped Fresh Parsley Salt & Pepper To Taste 3 Tablespoons Olive Oil Eggplant gratin Ingredients: 2 Medium Large Firm Eggplants 4 to 5 Large, Ripe Tomatoes, Thinly Sliced 1 (14 Ounce) Can Chopped Tomatoes 2 Garlic Cloves, Peeled & Minced 1/4 Cup Olive Oil Preparation: Preheat the oven broiler and line a baking sheet with aluminum foil. Remove the top and tail from each eggplant, then slice crosswise in 1/2 inch slices. Lightly oil the foil on the baking sheet and lay the eggplant slices side by side. Brush the top of the slices with a little L'Italo-Americano olive oil, then broil until softened and beginning to brown. Turn the slices over and continue to cook the rest in the same manner. In a bowl, mix the chopped tomatoes, garlic, a couple of teaspoons of olive oil, and basil. Mix well, then season with salt and pepper. Preheat oven to 375 degrees F. Lightly oil an 8 or 9 inch ovenproof casserole. Use a large spoon to ladle a good sized spoonful of the chopped tomatoes on the bottom of the casserole dish and spread evenly across the bottom. Begin to lay the eggplant slices on top of the chopped tomatoes, overlapping them slightly, until you have covered the tomatoes. Place a your of the sliced tomatoes in the same manner on top of the eggplant, and use a tablespoon to add a few dollops of the chopped tomato mixture on top. Sprinkle with the grated parmesan, and then complete the eggplant and tomato layer once more, using the rest of the chopped tomato mixture to cover the top. Mix together the crumb topping ingredients, rubbling in the oil. Sprinkle the crumb mixture across the top of the casserole. Cover with aluminum foil and bake 20 to 25 minutes or until bubbly. Remove the foil and continue to cook an additional 15 minutes or until the crumb mixture is golden brown. Let rest at room temperature 15 minutes before serving Serves 4. GRILLED  VEGETABLE SKEWERS One of the easiest way to grill vegetables is layered on skewers that are lightly brushed with a seasoned olive oil marinade. I have a few different types of metal skewers which I prefer, but you can also use inexpensive wooden skewers also, just soak them in water for 30 minutes before you use them. Ingredients: 4 Small Zucchini, Ends Trimmed And Cut Into 2 Inch Pieces 16 Button Mushrooms, Cleaned' 1 Large Onion, Peeled & Cut Into 2 Inch Pieces PAGE  21 1 Red Pepper, Seeded & Cut Into 2 Inch Pieces 1 Yellow Pepper, Seeded & Cut Into 2 Inch Pieces Marinade: 1/3 Cup Olive Oil 1/2 Teaspoon Sea Salt 1/2 Teaspoon Cracked Black Pepper 1/2 Teaspoon Dried Oregano 1 Tablespoon Fresh Squeezed Lemon Juice Preparation: and add to the rest of the rabe. They are full of flavor and goodness. Old, woody stems should just be discarded. Ingredients: 1 Large Bunch Broccoli Rabe or 1 1/2 to 2 Pounds Greens 4 Quarts Water Salt 3 Cloves Garlic, 4 Tablespoons Olive Oil 1 Red Hot Pepper (Or Dried Pepper Flakes To Taste) Grilled vegetable skewers Thread the vegetables onto the skewers, carrying the vegetables on each skewer. Mix together the marinade ingredients. Place the skewers in a baking pan, and brush with the marinade and let rest 15 minutes. Heat the grill to medium high heat. Cook the skewers on the grill turning frequently and brushing with the marinade. Continue to grill until cooked through and slightly charred. Serve warm. Serves 4. SPICY SAUTEED BROCCOLI RABE When cleaning your vegetable, look at the stems of your broccoli rabe. If they appear young and tender, peel them using a sharp knife and cut into pieces Preparation: Rinse the greens well. Chop the florets section into 1 1/2 inch pieces down to the stems. Bring the water to boil in a large pot. Drop in the greens and cook until tender, 3 minutes. Drain well, and rinse under cold running water to stop the cooking process. Press down to drain out as much water as possible. Place the oil and the garlic in the pot and heat until sizzling. Add the greens, and mix well. Add salt and pepper, and red pepper until you have reached your desired level of heat. Serve. Serves 4. Buon Appetito! Eagle Rock Italian Bakery and Deli Cannoli • Sfogliatelle Pasticciotti & Italian Pastries Specilizing in Rum Cakes Wedding Cakes (323) 255-8224 (323) 255-8431 Open 8 am - 6 pm Sunday: 9:30 am-1 pm1726 1726  Col orado  Bl vd. ,   Los   Angel es ,   CA  90041

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