Saturday Beefcake: A Hearty Trio
Continuing with love for all things Italian, three hearty dishes are presented today that should satisfy.
Stufato di Peperoni e Cipolle
Onions, 6 white, sliced
Extra Virgin Olive Oil
4 Yellow and Red Bell Peppers, cubed
2 Green Bell Peppers
Mint, 2 sprigs, chopped
Coriander, 2 sprigs chopped
Parsley, 2 sprigs chopped
1. Place the onions in a deep and wide pan, add about a quarter cup of the oil and cook over medium heat until the onions wilt.
2. Add the peppers, salt and pepper. Fold in coriander and and mint. Cover. cook over medium to low heat for about thirty minutes until there is little liquid remaining in the pan.
3. Garnish with the parsley.
Melanzane al Forno
Eggplants, four
Extra Virgin Olive Oil
Tomatoes, seeded and diced
Basil leaves, four, torn
Mint Sprigs, 4 chopped
Marjoram Sprigs, 2 chopped
Italian Parsley Sprigs, 2 chopped
Balsamic Vinegar
Preheated Oven 375F
1. Cut off the eggplant stems and slice in half lengthwise
2. Score the flesh in a criss-cross pattern, salt and pepper, drizzle with a tablespoon of the olive oil.
3. Place on a baking sheet with the scored side facing down and bake for 30 minutes.
4. In the meantime toss the tomatoes with the basil, mint, marjoram and parsley in a bowl, sprinkle with balsamic vinegar and about a quarter cup of the olive oil, salt and pepper.
5. When removed from the oven and place the eggplant on a serving plate scored side up. Spoon the tomato mixture on top of the eggplant halves and "marinate" them for at least two hours before serving.
Patate e Funghi al Forno
Extra Virgin Olive Oil
Potatoes, four peeled and sliced
Wild Mushrooms, 500 grams, trimmed and sliced
Parmigiano Reggiano, about a quarter cup grated
Heavy Cream, 2 cups
Unsalted Butter
Italian Parsley, minced, 2 tablespoons
Preheated Oven 375F
Large oven to table pan, generously oiled
1. Saute the potatoes in a pan until they are golden on all sides, add the mushrooms, cook for five more minutes. Salt. Pepper
2. Mix the parmigiano and cream in a small bowl.
3. arrange the potatoes and mushrooms in the oiled roasting pan and pour the cream mixture over them.
4. Top with cubed unsalted butter, about two tablespoons
5. Bake for about twenty minutes or until the potatoes are soft
6. Serve hot garnished with the parsley.
In the realm of satisfaction and things Italian the June issue of Men's Workout is chock full of hearty treats -- for starters there's actor/model Rocco Santini and health club manager Roger Morello from Connecticut. The magazine does a very good job at being both didactic and entertaining -- and it doesn't have to be kept in a plastic bag. It makes sense to have a final page for cooling down after experiencing Santini and Morello, although it seems hardly the case given the photo of Mark Dalton from Keith Munyan Photography. No complaints -- let the oxymoron flow.
Stufato di Peperoni e Cipolle
Onions, 6 white, sliced
Extra Virgin Olive Oil
4 Yellow and Red Bell Peppers, cubed
2 Green Bell Peppers
Mint, 2 sprigs, chopped
Coriander, 2 sprigs chopped
Parsley, 2 sprigs chopped
1. Place the onions in a deep and wide pan, add about a quarter cup of the oil and cook over medium heat until the onions wilt.
2. Add the peppers, salt and pepper. Fold in coriander and and mint. Cover. cook over medium to low heat for about thirty minutes until there is little liquid remaining in the pan.
3. Garnish with the parsley.
Melanzane al Forno
Eggplants, four
Extra Virgin Olive Oil
Tomatoes, seeded and diced
Basil leaves, four, torn
Mint Sprigs, 4 chopped
Marjoram Sprigs, 2 chopped
Italian Parsley Sprigs, 2 chopped
Balsamic Vinegar
Preheated Oven 375F
1. Cut off the eggplant stems and slice in half lengthwise
2. Score the flesh in a criss-cross pattern, salt and pepper, drizzle with a tablespoon of the olive oil.
3. Place on a baking sheet with the scored side facing down and bake for 30 minutes.
4. In the meantime toss the tomatoes with the basil, mint, marjoram and parsley in a bowl, sprinkle with balsamic vinegar and about a quarter cup of the olive oil, salt and pepper.
5. When removed from the oven and place the eggplant on a serving plate scored side up. Spoon the tomato mixture on top of the eggplant halves and "marinate" them for at least two hours before serving.
Patate e Funghi al Forno
Extra Virgin Olive Oil
Potatoes, four peeled and sliced
Wild Mushrooms, 500 grams, trimmed and sliced
Parmigiano Reggiano, about a quarter cup grated
Heavy Cream, 2 cups
Unsalted Butter
Italian Parsley, minced, 2 tablespoons
Preheated Oven 375F
Large oven to table pan, generously oiled
1. Saute the potatoes in a pan until they are golden on all sides, add the mushrooms, cook for five more minutes. Salt. Pepper
2. Mix the parmigiano and cream in a small bowl.
3. arrange the potatoes and mushrooms in the oiled roasting pan and pour the cream mixture over them.
4. Top with cubed unsalted butter, about two tablespoons
5. Bake for about twenty minutes or until the potatoes are soft
6. Serve hot garnished with the parsley.
In the realm of satisfaction and things Italian the June issue of Men's Workout is chock full of hearty treats -- for starters there's actor/model Rocco Santini and health club manager Roger Morello from Connecticut. The magazine does a very good job at being both didactic and entertaining -- and it doesn't have to be kept in a plastic bag. It makes sense to have a final page for cooling down after experiencing Santini and Morello, although it seems hardly the case given the photo of Mark Dalton from Keith Munyan Photography. No complaints -- let the oxymoron flow.
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