Community Magazine May 2012

Authentic Pasta Primavera Y ou don’t need to visit an expensive ristoarante Italiano to experience the flavor of this classic dish. With this authentic recipe, you can recreate the taste of Italy at home anytime. Serves: 8 Ingredients: • 1 lb. penne or rigatoni pasta • 2 tbsp. oil • 1 large onion, chopped • 5-6 cloves chopped garlic • 1 small zucchini, sliced into half circles • 1 pepper, cut into strips • 1 box mushrooms, sliced • 28 oz. can of tomato sauce1 tbsp. sugar • 2 tbsp. basil, fresh or 6 frozen basil cubes • Salt and pepper to taste Directions: 1. Boil pasta according to directions on the box. 2. In another pot, sauté onion in the olive oil for 3-4 minutes. Add the garlic and sauté one minute more. 3. Add the squash, peppers and mushrooms, and cook for 4-5 minutes, stirring occasionally. 4. Add the remaining ingredients, and simmer for 15-20 minutes. 5. Pour over pasta and stir to combine. Variation: For an impressive and delectable combination, sauté 1-2 cups of cubed eggplant in oil until lightly golden, and toss into pasta and sauce. For a professional finish, add a light sprinkle of toasted pine nuts. Cheese-Filled Eggplant Rollups T his modern version of eggplant parmesan will wow your taste-buds and it’s perfect for a dairy holiday meal, or even for a weeknight dinner. Serves: 8 Ingredients: Directions: 1. Preheat oven to 450. 2. Slice the eggplants lengthwise into about 7 slices each. 3. Divide the oil between two baking sheets, and arrange eggplant slices, turning to coat in oil. 4. Sprinkle with salt and pepper to taste. 5. Bake the eggplant for 15 minutes, until they begin to brown, and get soft. Then remove from the oven and allow to cool. 6. Reduce oven temperature to 375. 7. Combine the ricotta, eggs, oregano, and ¾ cup cheese in a bowl. 8. Pour half the marinara sauce on the bottom of a 3-4 qt. baking dish. 9. When eggplants are cool enough to handle, place a heaping spoonful of ricotta mixture on one end of each slice, and roll them up gently. 10. Place the rolled up eggplant slices in the baking dish and pour the other half of the marinara sauce on top. 11. Sprinkle ½ cup grated cheese on top. 12. Bake for 30-40 minutes and serve. RECIPES: Tantalizing Italian Rachel Dayan • 2 eggplants, about 3 lbs • 6 tbsp. oil • Salt and pepper • 15 oz. container ricotta • 2 eggs • 2 tsp. oregano • ¾ and ½ cup grated Muenster or Mozzarella cheese • 2 cups marinara sauce 66 COMMUNITY MAGAZINE