Eggplant Rollatini With Anchovy Breadcrumbs Food

EGGPLANT ROLLATINI

Steps:

• Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.
• Preheat the oven to 350 degrees F.
• Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.
• Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.
• Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
• Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
• Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

EGGPLANT ROLLATINI

Steps:

• Preheat the oven to 375 degrees F. Place the flour on a plate.
• Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
• Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
• Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.

SPICY LOBSTER WITH FETTUCCINE AND ANCHOVY BREADCRUMBS

Steps:

• For the fettuccine: Add the flour and a big pinch of salt to a food processor; pulse to combine. Whisk the eggs and egg yolk in a bowl. With the machine running, drizzle in the egg mixture until the dough is just about cohesive. Transfer the dough to a lightly floured board and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Set up an electric or hand-cranked pasta machine with the rolling attachment set to the widest setting. Cut the dough into quarters. Dust 1 piece lightly with flour and press or pound it into a thick, flat oval. Pass it through the roller 2 or 3 times. Fold it in thirds, like a letter, and roll it through again, flouring if necessary. Turn the roller to the next setting, and repeat the rolling and folding. After that, simply run the dough through on increasingly thinner settings until you reach the second thinnest setting, flouring as needed. If the piece of dough gets too long to work with comfortably, cut it in half. The final piece should be about 12 inches long. Cover the dough with plastic wrap or a clean towel, and repeat with the remaining dough.
• Line a baking sheet with parchment paper. Using the pasta machine's fettuccine cutting attachment, cut a sheet of pasta. Swirl the noodles into a nest on the baking sheet. Repeat with the remaining sheets of dough.
• For the spicy lobster sauce: Prepare an ice bath large enough to hold the lobster. Bring a large pot of salted water to a boil. Kill the lobster by plunging a knife between the lobster's eyes and cutting down through the head. Put the lobster in the boiling water and cook until three-quarters done, about 8 minutes for a 2-pound lobster, and up to 12 minutes for a 3-pound lobster. Using tongs, transfer the lobster to the ice bath. Reserve at least 2 cups of the lobster cooking water. When cool enough to handle, shell the lobster and cut the meat into big chunks. Set aside.
• Heat the canola oil in a large high-sided saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chile flakes; cook for 1 minute. Add the wine and a cup of the lobster cooking water; cook until reduced by half. Add the tomatoes and bring to boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the liquid is reduced, about 20 minutes. Mash the tomatoes using a potato masher. Continue cooking until the mixture thickens to a sauce consistency, about 15 minutes. Stir in the parsley, oregano and lemon zest. Taste and season with salt and pepper.
• For the anchovy breadcrumbs: While the sauce cooks, heat the olive oil in nonstick saute pan over medium heat until it shimmers. Add the garlic and anchovies; cook for 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3 minutes. Fold in the parsley and lemon zest, and season with salt and pepper.
• To cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain.
• To finish the dish: While the pasta cooks, stir the lobster into the sauce and cook for 2 to 3 minutes. Add the pasta to the sauce and toss, adding some more of the lobster cooking water to flavor and thin the sauce slightly if desired. Transfer to a large shallow bowl, top with the breadcrumbs. Serve immediately.

EGGPLANT ROLLATINI

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment.
• Cut off the stem of one eggplant, then slice 1/2 inch off one long side. Turn the eggplant onto the trimmed flat side and slice 1/2 inch off the 2 long sides, squaring it off slightly. Slice the eggplant into 6 long pieces, each about 1/4 inch thick. Repeat with the other eggplant. (Discard the trimmed pieces or reserve for another use.)
• Divide the eggplant slices between the prepared baking sheets. Brush both sides of each slice with the olive oil and sprinkle generously with salt and pepper. Bake, flipping the slices over about halfway through, until just tender and starting to brown, 15 to 20 minutes. Use a large spatula to transfer the slices to a cutting board in a single layer to cool slightly.
• Meanwhile, stir together the ricotta, parsley, lemon zest, basil, 2 cups of the mozzarella, 1/2 cup of the Parmesan, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Taste and adjust the seasoning with salt and pepper if needed. Stir in the egg. Spoon a leveled 1/4 cup of the cheese mixture into the center of each eggplant slice and roll up tightly.
• Spread half of the tomato basil sauce on the bottom of a 9-by-13-inch baking dish. Arrange the rolled eggplant slices seam-side down in the center of the baking dish, making 2 rows of 6 and leaving space between the rows. Spoon the remaining sauce down the middle of the rolls, leaving the edges exposed. Top the rolls with the remaining mozzarella and Parmesan.
• Bake, rotating the dish halfway through, until the eggplant is very tender and the cheese is golden brown and bubbly, 40 to 45 minutes. Allow to sit for 10 minutes, then sprinkle with chopped parsley before serving.

EGGPLANT ROLLATINI

Steps:

• Preheat the grill pan and preheat the oven to 375 degrees F.
• Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
• In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
• Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGPLANT ROLLATINI

Steps:

• Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
• Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
• Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
• Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
• Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.
• Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place seam side down into the baking dish. Continue until dish is about full. (I can usually fit about 14 rolls in mine.).
• Top rolls with the rest of the tomato sauce, mozzarella and Parmesan. Spray foil lightly with cooking spray (keeps cheese from sticking), and cover dish spray side down.
• Bake for 30 minutes, then uncover and bake another 15 minutes or so until the tomato sauce is bubbling and the filling is hot. Let rest about 10 minutes before serving.