Lunch

Baked Eggplant Parmesan

Ingredients

* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided

Eggplant Parmigiana II

Ingredients:

4-5 eggplants
2 cups of canned tomatoes, crushed
2 garlic cloves, minced
A fistful of fresh basil leaves
2 eggs
5 fistfuls of flour

Eggplant Parmigiana

Ingredients

* 1 eggplant, cut into 3/4 inch slices
* 1 1/2 tablespoons salt
* 8 tablespoons olive oil
* 8 ounces ricotta cheese
* 6 ounces shredded mozzarella cheese

Ragu Napoletano

Ingredients

* 1/2 pound veal, cut into chunks
* 1/2 pound beef chuck, cut into chunks
* 1 onion, finely chopped
* 4 tablespoons extra-virgin olive oil
* 3/4 cup red wine

Alla Spagnuola Sauce

Instructions

Take three or four large ripe tomatoes and boil them. Lay them on a sieve to drain until wanted, and then pass them through a fine hair sieve.

Bolognese Sauce

Ingredients

* 2 tablespoons olive oil
* 4 slices bacon, cut into 1/2 inch pieces
* 1 large onion, minced
* 1 clove garlic, minced
* 1 pound lean ground beef

Sugo alla Puttanesca

Ingredients:

1/4 cup extra-virgin olive oil
3 garlic cloves, peeled and crushed
6 anchovy fillets
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste

Braciola Di Maiale

Ingredients:

2 One pound Pork tenderloin fillets.
1 small Chestnuts, drained
4 oz grapes.
2 Apples, peeled and chopped
1/2 cup Breadcrumbs
1 tbs Parsley, chopped
2 tbsp Flour 2

Cotoletta di Maiale alla Mele

Ingredients

*1 tbsp olive oil
*4 pork chops
*1/2 cup white wine
*2 tsp mustard
*Salt and freshly ground black pepper

Stracotto di Manzo alla Fiorentina (Italian Pot Roast)

Serves 8.

Ingredients

* 4 pounds rump or chuck beef roast
* 1 teaspoon salt plus more to taste
* 1/2 teaspoon black pepper
* 1/2 cup extra virgin olive oil
* 1 cup carrot, diced
* 1 cup celery stalk, diced
* 1 cup red onion, diced
* 2 garlic cloves, finely minced
* 2 Tbsp chopped fresh flat-leaf parsley
* 1 bay leaf
* 1 Tbsp finely chopped fresh sage
* 3 cups medium-bodied Italian red wine (Barbera is a good wine)
* 1 28-ounce can Italian plum tomatoes

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