Zucchini and Eggplant Salad

3 medium zucchini1 eggplant, peeled into strips1/4 cup extra virgin olive oil2 small garlic cloves finely chopped2 tablespoons chopped parsley¼ teaspoons salt or to taste Cut the zucchini and eggplant into thin strips. Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels. Heat up a large, non-stick griddle or pan on … Continue reading Zucchini and Eggplant Salad

Parmigiana di Zucchini

3 or 4 firm zucchini, sliced 1/4 inch thick 1 ½ tablespoon sea salt 3 tablespoon extra virgin olive oil2 pounds of your favorite tomato sauce (or my simple tomato sauce recipe from my eggplant parmigiana here)1/2 cup asiago cheese, grated1 cup Parmigiano Reggiano, grated1 pound low-moisture mozzarella, shredded To prepare the zucchini, sprinkle eggplants all over … Continue reading Parmigiana di Zucchini

Limoncello, Mandarinetto and other citrus Italian liquors

Winter, when citrus are in season and at the best of their flavor, is my favorite time to make limoncello. In that way I can preserve its refreshing flavor and enjoy it all year round. Limoncello is a traditional, lemon-flavored, southern-Italian dessert liqueur that is often served chilled as “digestivo” after a meal. It is … Continue reading Limoncello, Mandarinetto and other citrus Italian liquors

Holiday Star Bread

For the dough 1 tablespoon dry yeast 3/4 cup milk¼ cup butter3 tablespoon sugar1 ½ teaspoon salt2 large eggs, beaten1 teaspoon lemon zest 3 ½ cup King Arthur Unbleached All-Purpose Flour For the filling 1/4 cup butter soften1 cup chopped walnuts1/2 cup sugar1 tablespoon cinnamon For the glaze 1 yolk1 Tablespoon water Place yeast in a bowl. … Continue reading Holiday Star Bread