Prosciutto Rolls (Great with Sesame/Quinoa Bread)
3 eggplants (I used 1, was plenty for 2 adults with 1/4 left over) - just
salt
1/2 lb. mozzarella or provolone slices
flour
olive oil for frying
1/2 pound prosciutto
1-2 T butter
Newman's Own Marinara (or your own favorite)
1/3 cup Parmesan cheese
Wash and dry the eggplant. Slice very thin crosswise. Place in layers on a chopping board and sprinkle with salt. Tilt the board and leave for 1 hours until the eggplant eliminates its bitter liquid. Meanwhile, cut the provolone into small pieces. When the hour is up, dry the eggplant and flour the slices. Fry in hot oil and drain on paper towels.
Cut the prosciutto into thin slices the same size as the eggplant slices. On each slic of eggplant, place a slice of prosciutto and a few cubes of hte mozzarella. Roll up the eggplant and seal with a toothpick.
Butter a baking dish and place the eggplant rolls in it. Add spaghetti sauce, sprinkle with the Parmesan. Bake in preheated 200 F oven for 15 minutes.
Monday, February 21, 2011
Tuna Salad and Sesame/Quinoa Bread from Newman's Own Cookbook
Tuna Salad:
1 6 1/2 oz can tuna
1 t. mustard
1 whole sweet pickle, minced (Sechler's Candied Sweet Dill Grip Pickles particularly good, because they don't have high-fructose corn syrup and have a gently sweet taste)
2 T mayonnaise
3 scallions, chopped fine
1 T. Sweet pickle juice
Rinse and drain tuna, dry with paper towel. Flake into a bowl. Add remaining ingredients and mix well. May need less mayonnaise, depending on taste.
Paul Newman's family's fav bread and it is GREAT~
1 cup boiling water
1 cup quick-cooking oats or (5 Mixed Grains, The Grain Place brand)
1 cup unhulled sesame seeds or 1 cup quinoa
1-1/2 cups warm water
1 t. dry yeast
1 t. honey or sugar
3 1/2 cups whole wheat flour
1 t salt
1 handful cornmeal (so optional)
Mix water, oats and seeds together. Bring to boil, stirring constantly, adding bit of water if needed. Continue for a few minutes. Allow to cool a bit. (Not a big deal). In a loarge bowl, combine warm water, yeast and sugar and put in a warm place. When the yeast mix is bubbly (5-15 minutes), add flour, salt and sesame mixture until dough forms a ball. (This may require a bit more flour.) Flour the surface on which you will be kneading your dough (something smooth usually words best), as well as your hands and the dough itself. Then transfer dough to the floured surface and knead well for 10-15 minutes. Allow to reise for 45 minutes and then knead again. Shape into 2 long loaves nad place on a greased, cornmeal-covered pan. Bake in a preheated 350 F oven about 30-50 minutes, until golden brown and hollow-sounding when tapped with a wooden sppon or fingers. Makes 2 loaves.
1 6 1/2 oz can tuna
1 t. mustard
1 whole sweet pickle, minced (Sechler's Candied Sweet Dill Grip Pickles particularly good, because they don't have high-fructose corn syrup and have a gently sweet taste)
2 T mayonnaise
3 scallions, chopped fine
1 T. Sweet pickle juice
Rinse and drain tuna, dry with paper towel. Flake into a bowl. Add remaining ingredients and mix well. May need less mayonnaise, depending on taste.
Paul Newman's family's fav bread and it is GREAT~
1 cup boiling water
1 cup quick-cooking oats or (5 Mixed Grains, The Grain Place brand)
1 cup unhulled sesame seeds or 1 cup quinoa
1-1/2 cups warm water
1 t. dry yeast
1 t. honey or sugar
3 1/2 cups whole wheat flour
1 t salt
1 handful cornmeal (so optional)
Mix water, oats and seeds together. Bring to boil, stirring constantly, adding bit of water if needed. Continue for a few minutes. Allow to cool a bit. (Not a big deal). In a loarge bowl, combine warm water, yeast and sugar and put in a warm place. When the yeast mix is bubbly (5-15 minutes), add flour, salt and sesame mixture until dough forms a ball. (This may require a bit more flour.) Flour the surface on which you will be kneading your dough (something smooth usually words best), as well as your hands and the dough itself. Then transfer dough to the floured surface and knead well for 10-15 minutes. Allow to reise for 45 minutes and then knead again. Shape into 2 long loaves nad place on a greased, cornmeal-covered pan. Bake in a preheated 350 F oven about 30-50 minutes, until golden brown and hollow-sounding when tapped with a wooden sppon or fingers. Makes 2 loaves.
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