(Please stop by my giveaway blog to tell me about your favorite holiday traditions. Plus, a link to a contest.)
When Kelsey of The Naptime Chef asked me to contribute a recipe for one her posts on Babble.com's Family Kitchen Blog, I was more than happy to oblige. Kelsey and I met on an egg farm tour in Oregon and I was immediately impressed by her spunk and intelligence, along with her sincere kindness.
I don't know about the rest of you, but I had some serious issues with Brussels sprouts when I was a kid. Stop by to read about my Thanksgiving Day antics and to check out this recipe for Shredded Brussels Sprouts with Bacon, Cranberries and Pecans, the perfect side dish for your Thanksgiving feast or family meal.
Related Site
-Free Food Recipes Online
-Food and Drink Magazine
Related Videos :below I show related videos and not so related to this article.
http://floopis.com/free I hope you enjoy this recipe!
The Executive Chef's la Alta Cucina Video Recipe Series:
Episode 1-A, EGGPLANT ROLLATINI
RECIPE
1 Large Fresh Eggplant
1 cup whole milk
1 pinch fresh ground nutmeg
4 Jumbo Fresh Eggs (on 1 egg- separate yolk from white)
1 cup flour
1/4 pound or 1 cup grated best available Parm or Romano
1 cup Ricotta
1/2 cup shredded Mozzarella
3 or 4 Basil Tops
Salt & Pepper (taste)
1/2 cup Olive Oil (use the "pure" or other low-grade blend with a higher smoke-point than X-V)
2-3 ounces fine Parma Prosciutto- VERY thin sliced
2 cups Marinara Sauce (See Web Site for Recipe)
In a large bowl, grate nutmeg into Milk, add a pinch salt
Slice 4-6 slices lengthwise from Eggplant- 1/8-1/4 inch thick
immerse slices through milk, cover & rest for 20 minutes
Prepare en glace mis en place- separate bowls of flour & a bowl of 3 eggs PLUS 1 egg white mixed with 1/4 cup fine-grated Parm-Romano, a chiffanade basil top, salt & pepper
remove Eggplant Cutlets from Milk, shaking off excess
dredge through flour, shake off excess
Immerse in egg batter, until all are covered with egg
Put a large skillet on the fire (med-high) add the Oil- Pan Fry Cutlets (350 F Oil) for 30-60 seconds, each side, until Light Golden brown
drain On Paper towels, Pat Dry Cutlets when done
Mix 1 cup ricotta, 1/2 Cup Mozzarella & Remaining Parm-Romano with 1 Basil-Top Chiffanade, 1 egg yolk, Salt & pepper
Spread Cheeses Mix over Cutlet, skinny side to Fat side, leave 1/2 inch bare at fat end
Gently Roll Skinny to Fat, evening out the cheeses through your roll
bake on a sheet pan (lightly oiled) for 15-20 minutes at 400F, till cheese ebb from sides, and eggplant color is a perfect gold
Serve sliced in half (slightly on bias) on a sauced plate, Garnish with Basil top
YIELD 4-6 Rollers (Depending on cutlet size)
FOR APPETIZER PINWHEELS:
Allow to cool for 5-7 minutes. Stab through 4 or 5 long "Frill-Picks" or small skewers. Slice Between the Picks. Should Yield 4 or 5 pinwheels per Roller. Serve with a dip of warm Salsa Marinara
This Classic Umbrian Dish can be served as an entree or sliced into pinwheels, as a festive appetizer. Fairly easy to prepare, Eggplant Rollatini can be prepared in less than 30 minutes! Includes link to printable recipe, and other Chef Ron creations. Watch as Chef Ron demonstrates step by step cooking instructions. Omit the prosciutto to enjoy a vegetarian treat!
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