The Williams Sonoma book Italian has been a prized cookbook in our kitchen these past few weeks. It has been checked out of the library time after time.
Besides loving that Italian book and reading about Italy......I have been enjoying the fresh pastas Buitoni has on the market. That brings me to a very important contest that has been called to my attention. And I wanted to share it with you...all of you that love Italy, love to travel or just love good food.
Check out this contest Buitoni has going - click HERE
A trip to Tuscany and chance to combine cooking in a professional kitchen - what a prize!
Now...on to more Italain cooking from the kitchens of Squirrel Head manor.
Eggplant Parmesan
There are many versions of this dish throughout southern Italy . Some have meat sauce, some use hard-boiled eggs (I don’t think that’s gonna fly at SHM), some are dipped in egg and breaded…but this version from Campania region uses no breading.
Grab the following...........
2 eggplants (aubergines)
Salt
Olive oil
2 ½ cups tomato sauce
1 pound fresh mozzarella, cut into thin slices
½ cup grated Parmesan cheese
Skin and slice the eggplants, about 1/4 inch slices. Place them in a collander, salt them, place more layers, salt them. Sit 30 minutes.
Rinse the slices and fry them in oil for just a bit. Now layer your tomato sauce, eggplant slices, cheese and bake at 350 for 30 minutes.
Risotto So creamy!
This link HERE tells how to make a wonderful rissoto...and it's from Williams Sonoma so, just easier for you to look at this site and drool!
Grilled Shrimp with Garlic and Lemon
From the region Veneto.....fresh seafood and shellfish are a treasure in the Venetian kitchen. Grill these shrimp over a hot charcoal fire or use a grill pan like I did.
1 pound large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 TB chopped flat leaf parsley
1 TB minced garlic (I used a bit more than 1 tablespoon)
salt and pepper
Toss the shrimp into a bowl with all those lovely ingredients. Let it stand for about 30 minutes.
By charcoal grill - use tongs and place them over the hot part of the fire, turning after 3 minutes.
By grill pan - I just tossed them in the pan and used small tongs to trun them.
Don't forget to enter the contest and a chance to go to Italy. You can enter many times...I plan to! Doug and I will have some great posts and photos if we win this one :-)
That's the easiest eggplant parmesan recipe I think I've ever seen and I prefer it with no breading. Hard-boiled eggs though? That's a new one for me. Your risotto looks perfect! Look how creamy it is (slightly jealous here....) and the grilled shrimp are making me cry. I'm hungry..... Seriously, what a fabulous, delicious meal. Will you adopt me?
ReplyDeleteI will adopt you! Thanks Brenda. When you post your Cookbook Sunday I will link up. Yeah, I agree with you, no hard boiled eggs (blah)
ReplyDeleteI'll have a bit of everything thanks :-) That's got to be the simplest Eggplant Parmesan ever (can't image it with hard-boiled eggs - don't think that would fly here either), and as for those shrimp - I could demolish a whole plate of those before you could even type the words "Grilled Shrimp with Garlic and Lemon"!
ReplyDeleteSue
I've never heard of eggplant parmesan with hard boiled eggs, but it sounds pretty good. I'll have to look up a recipe for it. :)
ReplyDeleteAubergine with anything - yum! But with tomato and cheese - double yum!!
ReplyDeleteAll dishes are favorites of mine. The aromas of these dishes are fabulous.
ReplyDeleteWOW! Everything you posted here looks wonderful. You captured the essence of that meal. I'm crazy for Risotto and I will try this one.
ReplyDeleteI love the eggplant dish. The photo is making me want a big plateful.Oh, and you've got my grill pan ;D
ReplyDeleteI love Williams and Sonoma's website too.
These are all my FAVOURITE Italian dishes all served on one plate!! I am in heaven.I can just smell the shrimp sizzling. mmmm.
ReplyDeleteJust catching up on your blog here, because, as you know, I'm not doing too much blog visiting these days...I haven't gotten around to the IHCC yet, but hopefully I'll get my act together soon. Next time I'm in the States cross border shopping, I'll have to pick up some Buitoni so I can try it for myself.
ReplyDeleteIt's dishes like these that are examples of exactly why I adore Italian cooking. Eggplant parm...risotto...the good stuff. good luck with the contest!
ReplyDeleteThank you all so much for all the nice comments! I really appreciate it.........everything I made was super easy (I promise) and I hope to be back to some regular blogging and visiting soon.
ReplyDeleteTakes me forever to upload photos :-)
Happy Halloween everyone!
Tina, just coming back to say thank you for linking this up to Cookbook Sundays! :o)
ReplyDeleteBrenda - I hope to participate each week....lets see if I can get it together. :-)
ReplyDeletebeautiful meal, love the creaminess of the risotto, the garlic shrimp and and your eggplant with sauce is just mouthwatering... like it breaded but this one screams natural as well as good eating
ReplyDeleteThank you Drick - hey, you ought to enter the Buitoni contest!
ReplyDeleteI love Italian food and all of these dishes look right up my alley! I've been wanting to try risotto... yours looks great!
ReplyDeleteSrinkles - thank you so much. I have been enjoying your Foodbuzz posts!
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