It's been pretty busy here with school, so I haven't had much time to update lately. I have made Eggplant Parmigiana with stuffed mushrooms and Fred made Gorgonzola Pasta for Valentines. I am making Pesto Pasta tonight!
The Eggplant Parmigiana was awesome! I don't have the recipe for the stuffed mushrooms, we just kind of winged it.
3 balls mozzarella
3/4 cups fresh basil leaves
2 14 ounce cans whole peeled tomatoes (I used pureed)
1/2 cup flour
2/3 cup olive oil
2 ounces Parmesan grated
Rinse eggplant and cut in half. Take the halves and chop into smaller lengthwise slices. Sprinkle with salt and let stand for 15 minutes,
Drain mozzarella and slice thinly. Chop basil and tomatoes add to bowl with the juice from the can, salt and pepper.
Pat the eggplant dry. Make a plate with the flour and pepper. Dredge the eggplant through the flour mixture to lightly coat it. Preheat oven to 350 degrees. Add oil to a pan and heat on medium. Start adding the coated eggplant and cook it until it is golden brown.
Line casserole dish with non-stick spray. Put a layer of eggplant down, then tomato mixture, then top with mozzarella cheese. Continue doing this until you run out of ingredients then sprinkle Parmesan cheese on top and add small pats of butter on the top. Cook for 30 minutes or until golden. Let rest for 10 minutes then serve.
The Gorgonzola Pasta was AMAZING!! It was a bit rich but I highly recommend it!
8 ounces Gorgonzola
1 small onion (we used scallions)
1 cloves garlic
1 tablespoon olive oil
1 tablespoon butter
1 3/4 cup heavy cream
1 pound pasta (we used linguine noodles)
salt and pepper
Cut Gorgonzola into small pieces. Peel onion and garlic--chop them both finely.
Heat butter and oil in pot until butter melts. Add garlic and onion then sautee briefly. Turn heat to low and add cream and Gorgonzola stirring until it melts--sauce should be slightly thick.
Prepare pasta. Salt and pepper to taste. Serve!
Both of these recipes were absolutely stunning!