Read Online Fabulicious!: Teresa's Italian Family Cookbook by Teresa Giudice - Free Book Online Page B
Authors: Teresa Giudice
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eggplant in half lengthwise. Using a melon baller or teaspoon, scoop out the visible clusters of seeds. Cut the eggplant, with the skin on, into 1-inch cubes.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cubed eggplant and thyme. Cook, stirring often, until the eggplant is softened but not mushy, about 4 minutes. If the mixture in the skillet dries out, add a few tablespoons of water, but not more oil.
3. Stir in the tomato, balsamic vinegar, and capers. Reduce the heat to medium. Cook, stirring often, until the eggplant is completely tender, about 3 minutes. Season with salt and pepper.
4. Remove from the heat. Stir in the parsley and garlic. Serve warm, or let cool to room temperature. (The caponata can be made, covered and refrigerated, up to 5 days ahead.)
Cauli-Flowers
Makes 6 to 8 servings
These are Italian party favorites—like little clouds of fried heaven. And they’re even better with freshly grated Parmigiano-Reggiano sprinkled over the top.
Olive oil, for deep-frying
1 large egg
½ cup water
1 cup all-purpose flour
1 tablespoon finely chopped fresh Italian parsley, plus more for garnish
½ teaspoon salt
1 head cauliflower, trimmed and cut into bite-sized florets
Freshly grated Parmigiano-Reggiano cheese, for serving
1. Preheat the oven to 200°F. Line a large rimmed baking sheet with paper towels. Pour enough oil into a large, deep saucepan to come halfway up the sides and heat to 350°F.
2. In a medium mixing bowl, whisk the egg with the water. Add the flour, parsley, and salt and whisk just until combined. The batter should be a little lumpy.
3. In batches, dip the florets into the batter, letting the excess batter drip back into the bowl, and deep-fry until golden brown, about 3 minutes. Do not crowd the cauliflower in the oil. Using a slotted spoon, transfer the cauliflower to the baking sheet and keep warm in the oven while frying the remainder. Let the oil reheat to 350°F between batches.
4. Heap the cauliflower onto a platter, sprinkle with the Parmigiano and the additional parsley, and serve hot.
Cotto Calamari Rings
Makes 6 servings
In Italian, cotto means “cooked”—which is just a nicer way of saying “fried.” No Italian gathering, big or small, is complete without fried calamari. To add a spicy kick to The Quickie Tomato Sauce used for dipping, mix in 1 teaspoon red pepper flakes.
Olive oil, for deep-frying
1 ½ pounds calamari, cleaned, without tentacles
1 cup all-purpose flour
⅓ cup dry breadcrumbs
½ teaspoon salt
2 cups The Quickie Tomato Sauce ( page 22 ), heated
1. Preheat the oven to 200°F. Line a large rimmed baking sheet with paper towels. Pour enough oil into a large, deep saucepan to come halfway up the sides and heat to 350°F.
2. Cut the calamari crosswise into ¼-inch-thick rings. In a medium mixing bowl, combine the flour, breadcrumbs, and salt; stir to blend.
3. In batches, add the calamari to the flour mixture and toss just to coat. Add the coated calamari to the oil and deep-fry until golden brown, about 2 minutes. Do not crowd the calamari in the oil. Using a slotted spoon, transfer the calamari to the baking sheet and keep warm in the oven while frying the remainder. Let the oil reheat to 350°F between batches.
4. Heap the calamari onto a platter and serve hot, with the sauce on the side for dipping.
*** Girls Who Make Passes . . . ***
I f I can teach you nothing else in this entire book, learn this: flirt with your butcher! He’ll not only give you the best cuts, and tell you how to prepare them, but he’ll gladly do your dirty work. Don’t like to trim the fat? Hate deboning? A pretty smile, and he’ll do it for you. Looking for calamari rings? Tell the butcher, and he’ll cut them all nice. No nasty tentacles for you. He’s a professional. Let him serve you. It will save you tons of time in the
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cubed eggplant and thyme. Cook, stirring often, until the eggplant is softened but not mushy, about 4 minutes. If the mixture in the skillet dries out, add a few tablespoons of water, but not more oil.
3. Stir in the tomato, balsamic vinegar, and capers. Reduce the heat to medium. Cook, stirring often, until the eggplant is completely tender, about 3 minutes. Season with salt and pepper.
4. Remove from the heat. Stir in the parsley and garlic. Serve warm, or let cool to room temperature. (The caponata can be made, covered and refrigerated, up to 5 days ahead.)
Cauli-Flowers
Makes 6 to 8 servings
These are Italian party favorites—like little clouds of fried heaven. And they’re even better with freshly grated Parmigiano-Reggiano sprinkled over the top.
Olive oil, for deep-frying
1 large egg
½ cup water
1 cup all-purpose flour
1 tablespoon finely chopped fresh Italian parsley, plus more for garnish
½ teaspoon salt
1 head cauliflower, trimmed and cut into bite-sized florets
Freshly grated Parmigiano-Reggiano cheese, for serving
1. Preheat the oven to 200°F. Line a large rimmed baking sheet with paper towels. Pour enough oil into a large, deep saucepan to come halfway up the sides and heat to 350°F.
2. In a medium mixing bowl, whisk the egg with the water. Add the flour, parsley, and salt and whisk just until combined. The batter should be a little lumpy.
3. In batches, dip the florets into the batter, letting the excess batter drip back into the bowl, and deep-fry until golden brown, about 3 minutes. Do not crowd the cauliflower in the oil. Using a slotted spoon, transfer the cauliflower to the baking sheet and keep warm in the oven while frying the remainder. Let the oil reheat to 350°F between batches.
4. Heap the cauliflower onto a platter, sprinkle with the Parmigiano and the additional parsley, and serve hot.
Cotto Calamari Rings
Makes 6 servings
In Italian, cotto means “cooked”—which is just a nicer way of saying “fried.” No Italian gathering, big or small, is complete without fried calamari. To add a spicy kick to The Quickie Tomato Sauce used for dipping, mix in 1 teaspoon red pepper flakes.
Olive oil, for deep-frying
1 ½ pounds calamari, cleaned, without tentacles
1 cup all-purpose flour
⅓ cup dry breadcrumbs
½ teaspoon salt
2 cups The Quickie Tomato Sauce ( page 22 ), heated
1. Preheat the oven to 200°F. Line a large rimmed baking sheet with paper towels. Pour enough oil into a large, deep saucepan to come halfway up the sides and heat to 350°F.
2. Cut the calamari crosswise into ¼-inch-thick rings. In a medium mixing bowl, combine the flour, breadcrumbs, and salt; stir to blend.
3. In batches, add the calamari to the flour mixture and toss just to coat. Add the coated calamari to the oil and deep-fry until golden brown, about 2 minutes. Do not crowd the calamari in the oil. Using a slotted spoon, transfer the calamari to the baking sheet and keep warm in the oven while frying the remainder. Let the oil reheat to 350°F between batches.
4. Heap the calamari onto a platter and serve hot, with the sauce on the side for dipping.
*** Girls Who Make Passes . . . ***
I f I can teach you nothing else in this entire book, learn this: flirt with your butcher! He’ll not only give you the best cuts, and tell you how to prepare them, but he’ll gladly do your dirty work. Don’t like to trim the fat? Hate deboning? A pretty smile, and he’ll do it for you. Looking for calamari rings? Tell the butcher, and he’ll cut them all nice. No nasty tentacles for you. He’s a professional. Let him serve you. It will save you tons of time in the
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