First of all, I would like to thank Hummingbird1955 for becoming a follower of my blog! Welcome :-)
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.
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)
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 :-)
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