Excellent Italian Recipes 4
ITALIAN FISH BAKE
(4 servings)
2 potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuns, drained
2 tomatoes, peeled, sliced
1 beet, sliced
5 anchovy fillets (optional)
1 onion, chopped
1 clove garlic
1 tbsp. capers
4 eggs, separated
1/3 cup hazelnuts
1/2 cup breadcrumbs
1/2 cup cheddar cheese
1 tbsp. parsley
salt and pepper
Cook potatoes and carrots in boiling, salted water 15 - 20
minutes. Divide cauliflower into sprigs and add with beans for
the last 10 minutes. Drain.
Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna
(flaked), tomatoes and beet alternately.
Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
in parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake at 400 degrees 20 - 25
minutes.
EGGPLANT & TOMATO BAKE
(4 servings)
2-3 eggplants
3 tsp. salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 oz. can tomatoes
1 tsp. dried basil
1/2 tsp. oregano, dried
1 tsp. sugar
1/4 tsp. black pepper
8 oz. mozzarella cheese
1/4 cup parmesan cheese
1/4 cup tomato paste
Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.
Roll slices, moistened, in flour. Fry slices in heated oil, in
skillet until brown on each side. Drain. Add onions, tomatoes,
remaining salt, tomato paste, basil, oregano, sugar and pepper
to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in
greased baking dish. Add a layer of eggplant slices and a layer
of cheese slices. Top with remaining tomato mixture and sprinkle
top with cheese. Bake at 400 degrees for 20 minutes.
STUFFED EGGPLANTS
(4 servings)
4 large eggplants
7 tbsp. oil
10 oz. ground pork
10 oz. ground beef
3 egg yolks
1 tsp. garlic salt
3/4 tsp. black pepper
1 tbsp. breadcrumbs, soft
5 tbsp. brandy
5 tbsp. cheese, grated
Halve eggplants, lengthwise, place on baking sheet, brush with
oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with
all ingredients except cheese, fill eggplant shells. Sprinkle
with cheese, bake 30 minutes. Serve with baked tomatoes.
BAKED STUFFED TOMATOES
(4 servings)
8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham
Cut tops off tomatoes, scoop out centers. Sprinkle insides with
mixture of celery and garlic salts. Turn upside down and let
drain.
Soak bread in hot water, squeeze dry, place in bowl. Mix in
grated cheese, parsley, chopped ham. Fill tomatoes with
stuffing, replace tops.
Melt butter, add worchestershire (dash), cornstarch blended with
cream, lemon juice, sugar, 5 tbsp. water. Heat, don't boil, pour
around tomatoes. Cook at 400 degrees for 15 minutes.
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