Eggplant Rolls
Place the eggplant slices in a colander and sprinkle with the salt. Put a plate on top, weight it down with a 28-ounce can of something and let it drain for 20 minutes. Preheat the oven to 450 F. Spread the eggplant
Roasted Eggplants in Balsamic Vinegar
Preheat the oven to 425 F. Sprinkle the eggplant slices with 1/4 teaspoon of the salt and place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry. Line the bottom of two large
Eggplant Relish
Preheat the oven to 450 F. Put the eggplant into a metal colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let it drain for 15 minutes. Remove and pat very
Garlic Toast with Assorted Spreads
For the Olice spread: Place all the ingredients in a food processor and process for 30 seconds, until it reaches a spreading consistency. This topping will not be completely smooth. Transfer to a bowl and set aside. For the Ricotta/Gorgonzola Spread: Pur'ee the
Cantaloupe with Prosciutto and Gorgonzola
Place 1/4 cup of the Gorgonzola cheese and the cream in a small saucepan and cook over medium heat until the cheese has melted and the sauce has a smooth consisitency. Remove from the heat to cool. Slice the cantaloupe in
Toasted Bread With Tomaties And Basil
In a medium bowl, toss the tomatoes, garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the
Berry Tart
Preheat oven to 375 degrees. Prepare the pastry and roll out on a lightly floured surface into a 12-inch circle. Place in an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pastry with a fork.
Caesar Salad with Pancetta
In a small nonstick pan, add the extra-light olive oil and the pancetta or diced bacon. Cook over medium heat until the bacon is nicely browned. With a slotted spoon, transfer the cooked bacon to a plate lined with a
Carrot Soup
In a stockpot, heat the extra-light olive oil over high heat. Add the bacon and cook, stirring well, until nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper
Chicken Scaloppine with Radicchio and Gorgonzola
Prepare the radicchio and gorgonzola sauce: In a saucepan, cook the olive oil, garlic and shallots or onion over medium heat for 3 to 4 minutes. Add the radicchio and cook for 2 more minutes. Add the wine and cook over