L'Italo-Americano

THURSDAY, SEPTEMBER 17, 2015 www.italoamericano.org 20 L'Italo-Americano A s t h e h e a t o f s u m m e r gives way to the cooler chill of fall, my garden harvest begins to slow. The last of the tomatoes remain on the vine waiting for a last gasp of heat. The little eggplants struggle f o r a l a s t b i t o f f a t t e n i n g . (Thankfully, the zucchini plants are now composting. Amen!) I hate to admit this but by this point in the cycle of my garden, I am ready to turn over the last of my summer crops and plant for fall. Yet how can I ignore those b e a u t i f u l l i t t l e t o m a t o e s o r eggplants still staring back at me on the vines? The Italian guilt weighs heavily on my mind. I am powerless to do anything but pick them for what may be my l a s t h a r v e s t o f t o m a t o e s a n d eggplant. Y e t w h a t t o d o w i t h y e t another basket of these summer goodies? (I know I will regret writing that sentence in the dead o f w i n t e r ! ) I p r o p m y l i t t l e basket on the counter as I grab a handful of my most recent Italian cooking magazines, pour myself a good red and head for a chair outside in search of inspiration. Not sure if the good red or my cooking magazine won out but before too long I had it - make a timballo! What is a timballo you might ask. A timballo typically involves s o m e s o r t o f s t u f f i n g , m o s t t y p i c a l l y p a s t a o r r i c e . T h e Sicilian version usually involves eggplant and pasta. Although I have drooled many a time over photos of these mouthwatering creations, I have never actually made one myself. Until now! I opted to fill my version with ground pork rather than pasta and make individual sized portions u s i n g s m a l l e r r a m e k i n s . M y timballo then became timballini! A n d a l t h o u g h s i m p l e t o p u t together, this creation is anything but simple in its presentation. So if you too have that last basket of tomatoes and eggplant Late Summer Har vest: Timballini di Melanzane MICHELLE BECCI waiting for a recipe, give these little guys a go. Your friends and f a m i l y w i l l b e s u i t a b l y impressed! Buon appetito! T I M B A L L I N I D I MELANZANE Serves: 6 INGREDIENTS For the sauce: • 3 tablespoons olive oil • 1 s m a l l o n i o n , f i n e l y chopped • 3 cloves garlic, minced • ½ cup dry red wine • 2 (28-ounce) cans chopped t o m a t o e s ( o r u s e a b o u t 4 - 5 pounds fresh tomatoes, peeled and seeded) • A few tablespoons tomato paste • H a n d f u l o f f r e s h b a s i l leaves, chopped MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 • Salt • Freshly ground black pepper • 2 medium eggplant • Salt • Olive oil • 1 pound ground pork (can substitute with meat of your choice) • 1 b a l l f r e s h m o z z a r e l l a , chopped into little squares • 2 medium eggplant • Fresh basil leaves, rolled and slivered • Freshly ground black pepper SPECIAL EQUIPMENT 6 (4-inch diameter) ramekins INSTRUCTIONS Make the tomato sauce: Heat the olive oil in a large pot over medium heat. Add in the onion and garlic. Cook until the onion is soft and translucent, about 5- 10 minutes. Add in the red wine and simmer for a few minutes. Add in the chopped tomatoes. Bring sauce back to a simmer and cook until thick, about 30 minutes. Season to taste with salt and pepper. While sauce is simmering, prepare the eggplant: Cut off the top and bottom of each eggplant to flatten. Using a mandolin or sharp knife, cut the eggplant l e n g t h w i s e i n t o t h i n ¼ i n c h s l i c e s . ( Y o u s h o u l d h a v e approximately 10-15 slices per eggplant, depending on the size.) Layer the slices in a colander, sprinkle with salt and let stand for about 30 minutes. Rinse the slices and pat dry. P r e h e a t t h e o v e n t o 3 5 0 degrees Fahrenheit. Warm a large nonstick skillet over medium heat. Drizzle in a b i t o f o l i v e o i l . A d d i n t h e ground pork and and cook until e v e n l y b r o w n e d a n d c o o k e d t h r o u g h , a b o u t 5 m i n u t e s . Transfer pork to a bowl and stir in about 1 cup of tomato sauce. Taste and adjust salt and pepper. Set aside. Wipe out the skillet and place back on medium low heat. Place 3 or 4 slices of eggplant in the skillet and allow to soften and slightly brown on each side, approximately 1 minute per side. Lay the softened eggplant slices on a board or sheet pan while cooking the remaining slices. Grease six (4 inch) ovenproof ramekins. Line with eggplant slices. Fill about ⅔ of the way with the pork. Lastly, add the mozzarella and basil. Cover with the top with the overhanging eggplant slices. Place the ramekins on a baking tray and place in the oven. Bake until hot and bubbling, about 20- 25 minutes. R e m o v e f r o t h e o v e n a n d a l l o w t o c o o l f o r a b o u t 5 minutes. Carefully invert the ramekins on to plates, spoon tomato sauce around the base of the timberline. Drizzle with your best extra virgin olive oil and s e r v e w i t h p l e n t y o f e x t r a Parmigiano! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Timballini di melanzane

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