Stuffed Eggplant Rolls

Hi Visitors!

T'is the season! For what you ask?? Well for many Italians all over the world, especially our little town, it is the most bountiful time in the garden!  As the summer comes to a close Nonnina and Nonno, among other proud garden caretakers, are working hard to pick and enjoy the final products of the garden.  Most of these for Nonnina include: tomatoes, kale, lettuce, peppers, beans, and EGGPLANT.

(Above are pictures of Nonnina's garden)

If you're like myself, then you may not be particularly fond of eggplant, but thats only because you have never tried Nonnina's famous stuffed eggplant rolls.  She has converted me to an eggplant lover with this recipe that she has created using the freshest ingredients from her garden and of course a few store bought favourites.  This recipe is sure to be a hit at your dinner table!
Enjoy!

Ingredients:

For the Eggplant:

• 1 cup of all purpose flour for dusting
• 1 large eggplant 
• 1/4 cup of oil (for brushing and to grease the baking sheet)
• 1/2 cup of ricotta
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1/2 cup of chopped prosciutto
• 1/4 teaspoon of pepper
• 1 tablespoon of finely chopped parsley 
• 1 clove of grated garlic

For the Tomato Sauce:

• 1 medium chopped onion
• 1 clove of grated/minced garlic
• a handful of fresh basil to taste
• 1 teaspoon of chopped oregano
• 2 tablespoons of olive oil
• 1 cup of tomato sauce

Directions:

1. Preheat the oven to 425 degrees.
2. In a pot, begin to cook the onions and garlic with olive oil, salt and pepper. Let simmer for a minute then add the tomato sauce.
   
   
   
   
   
   NONNINA'S TIP* I use homemade tomato sauce but any store bought tomato sauce will work.
3. Let the sauce cook for about an hour while you prepare the eggplant.
4. Wash and trim the eggplant and slice it as finely as you can.
   
   
   
   NONNINA'S TIP* if the eggplant is too small, you may have to use 2 of them.
5. Dust the eggplant with flour on both sides.
   
   
   
   
   
6. Lay a sheet of parchment paper on a baking sheet and grease with oil.
   
   
   
   
   
7. Lightly give the eggplant slices a shake before laying them flat about side by side on the greased baking sheet.
   
   
   
8. Once the eggplant is on the baking sheet, use the rest of the oil to brush the tops of the eggplant.
   
   
   
9. Bake the eggplant in the oven for 15 minutes or until the tops are golden.
10. While the eggplant is in the oven, finely chop the prosciutto and add it to a large bowl with the ricotta, mozzarella and parmesan cheese.
    
    
    
    
    
    
11. Add the parsley and garlic to the bowl with 1 egg and mix it all until combined.
    
    
    
    
    
12. Once the eggplant come out of the oven, let cool for 5 minutes.
    
    
    
    
    
13. Take a table spoon of the mix and put it in the center of the eggplant and you roll it.
    
    
    
    
    
    
    
14. Place the roll ups side by side in a tray and set aside.
    
    
    
    
    
15. Pour the sauce over the rolls a little bit on the bottom and a little on top and bake in the oven for 25-30 minutes.
    
    
    
    
    
    
    
    
    
    Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week!

Buon Apetito!

With Love From, Nonnina!

Torta Caprese

Hi Everyone,

As a recap from my last post my family and I visited the homeland (Italy) this past July. While there we saw beautiful art and landscape, ate delicious food, drank amazing wine and of course indulged ourselves in the many different sweet treats that Italy's cities have to offer.

(Gelato from Milano)

(Pastries at a bakery in Fossacesia)

Today's recipe is another one courtesy of my cousin and Nonnina's niece Ida. She made us this amazing chocolate brownie like cake the very first day that we got to her house in Imola. (Side note: my Nonno's family moved to Imola, Bologna when his sister got married).  As we sat on the patio outside in the middle of the farm land, we indulged in this deliciously moist chocolate cake; here's the kicker though, this recipe too was GLUTEN FREE.

Nonnina and I encourage you to try this cake for yourself as proof that gluten free doesn't have to taste like paper! Enjoy!

Ingredients:

• 300g of almond flour
• 250g of butter at room temperature
• 250g of dark chocolate
• 200g of sugar
• 5 large eggs

Directions:

1. Preheat the oven to 350 degrees. 
2. Finely chop up the dark chocolate.
3. Place chocolate in a bowl on top of a pot and double boil it on the stove top to melt it. Once melted set aside until needed.
   
   
   
4. Cream together the butter and half of the sugar in a mixer on medium speed. Saving the other half for later.
   
   
   
   
   
5. Add the yolk of ONE egg, saving the white of the egg for later. Continue to cream the mixture.
   
   
   
   
   
6. Add the warm chocolate and mix until combined. *do not add the chocolate if it's too hot.
   
   
   
   
   
7. In a separate bowl combine the almond flour with the remaining eggs, egg whites and sugar and mix well.
   
   
   
   
   
8. Grease the pan you are going to use.
   
   
   
   Nonnina's Tip* I like to use parchment paper, this makes taking out the cake after a lot easier and there is less chance of it sticking to the bottom
9. Combine the flour mix with the chocolate mix.
   
   
   
   
   
10. Pour the cake mix into the pan and bake in the oven for approximately 45 minutes.
    
    
    
    
    
    Another special thank-you to Ida for this delicious treat!
    
    
    Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week!
    
    Buon Apetito!
    
    
    With Love From, Nonnina!
    

Torta Di Amaretti

Hello Everyone!

I do sincerely apologize to anyone who comes by and reads my blog for not posting sooner! This year has been especially busy but we're getting back into it just in time for the fall!

This past July my family and I visited Italy for about 3 weeks it was absolutely beautiful!!! We had the opportunity to spend quality time with some of our family and we were able to visit Nonnina and Nonnos hometown with them. They led us through beautiful Abruzzo, tasting all the yummy treats along the way.

 

(Nonnina and I, in her hometown of Fossacesia)

While we were there, we visited Nonnina's niece Ida and her beautiful family. She had us over for dinner and made us a delicious torta (cake) that is gluten free but does NOT sacrifice any flavour. Nonnina and I want to share this recipe with all of you today!

Enjoy!!

Ingredients:

• 6 large eggs
• 150g of sugar
• 400g of crushed amaretti cookies
• 500g of ricotta cheese
• Amaretto liquor to finish

Directions: 

1. Preheat the oven to 350.
2. In a mixer, combine 6 eggs with sugar.
   
   
   
   
   
   
3. In a food processor crush the amaretti cookies, make sure they are not too fine.
   
   
   
4. Once the eggs and sugar have been combined, on medium speed add the ricotta and mix until combined.
   
   
   
5. Once combined, on low speed add the crushed amaretti to the blender and mix until combined. 
   
   
   
   
   
   
6. Depending on how think you'd like your cake, pour the mixer into a cake pan and bake in the oven for 40-45 minutes. 
   
   
   
   
   
   
7. Once you take the cake out of the oven, pour some amaretti liquor over top and let cool.  The flavour of this cake is very rich so you can cut into small bite sized squares to serve.

This week Nonnina and I would like to send a special thank-you to Ida all the way in Italy for giving us this delicious recipe to share! Xo

Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week!

Buon Apetito!

With Love From, Nonnina!