Eggplant Parmigiana

This recipe is a lighter version than the traditional one. Instead of flouring and frying the slices of eggplant I roast them in the oven. The dish can be assembled ahead of time and baked when you are ready to serve it. It can also be reheated with great result. 2½ pounds firm eggplant, peeled …

Cauliflower Cake

This recipe is adapted from "Plenty More" by Yotam Ottolenghi. This is the perfect dish to make as a main vegetarian course with a green salad or as part of a brunch menu. It is very attractive and delicious. I substitute the flour in the recipe for almond meal/flour. I also omit some ingredients I …

Cauliflower Fritters

Serves  20 1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide floretsSalt and pepper, to taste1 cup flour1 teaspoon baking powder1 egg1 cup sparkling water1 tablespoon parsley, choppedOlive oil for deep frying (or a mixture of olive and canola oils) Cook cauliflower in a 4- to 5-quart pot of simmering salted water, uncovered, …

Farinata with Artichokes

Farinata is a regional specialty from Liguria ( the coastal region of north-western Italy) and a nutritious alternative to wheat bread. It is made of chickpea flour, water, extra virgin olive oil and salt. Crispy in the outside and creamy in the center, it is flavorful just plain. But it can also be topped with all …

Calamari Fritti (Fried Calamari)

The trick for lighter fried food is heating the oil to the right temperature (between 350F and 375F). It is helpful to have a candy thermometer to check the temperature. It is also important to use oil with high smoking point, like grape seeds oil or canola oil.1 pound clean squid with tentacles, bodies cut …

Zucchini blosson Fritters

This is a great appetizer for the Summer. The only hard part of making them is is to find them (Berkeley bowl, your garden or order them at Draeger's). For the filling1 cup ricotta, drained1/4 cup goat cheese, softened1 egg yolk1 tablespoon basil, chopped1 tablespoon mint, choppedsalt and pepper to tasteFor the batter1 cup flour1 1/4 …

Olive Ascolane (Stuffed Olives from Ascoli Piceno)

Olive ascolane are stuffed Olives originally created in Ascoli Piceno as a way to use leftovers of meats. Nowadays this appetizer is very popular in all Central Italy. In Abruzzo, most Trattorias and Pizzerias carry them on the menu. I have been craving for those since I came back from Italy a month ago.The recipe …