Eggplant Parmesan That's Good For You!

In fact, it's so good for you, it's part of the The Power Five. That's not a basketball conference, that's a new cookbook by Dr. Michael Crupain. He stopped by Tonia's Kitchen to talk about the cookbook and some of the recipes in there. The Eggplant Parmesan the good doctor prescribes calls for roasted, instead of fried eggplant and different kinds of aged cheese where can actually use less and get more. Dr. Crupain calls it "stealthly healthy" as a nutritious dish that's delicious as well. It's one of many recipes in the book that you can feel good about!

When You're Here, You're Family

  

Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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When You Eat Here, You're Family

 

Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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When You're Here, You're Family

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Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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