Eggplant Tomato Pie

Ingredients

1 eggplant
2 tomatoes
1 onion
2 cloves garlic
breadcrumbs
1 egg
1 Tbsp butter
1 Tbsp pesto
grated parmesan cheese fresh basil

Directions

This recipe and photo come from Key Ingredient (J.W.). The only changes were to add an egg, replace the parsley with basil and I actually sauteed the onion and garlic in a little olive oil before adding to the eggplant mash. Also replaced the cheddar with freshly grated parmesan.

Peel and cube eggplant, boil until soft. Drain water and mash. Add (sauteed) diced onion and garlic, breadcrumbs, beaten eggs, melted butter, pesto, and mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add grated Parmesan cheese and sprinkle with fresh basil. Bake at 350 F for 30 minutes or until golden brown.

Med Food and Travel: Vegetarian Risotto with Butternust Squash and Fresh Sage

I "Googled" around to find a nice and easy butternut squash risotto recipe that I could improve on. I found this one at simplerecipes.com bought the ingredients and invited a couple of friends over for dinner. Here is the recipe with a few changes:

Ingredients:

• 6-8 cups vegetable broth (or chicken broth)
• 2 Tablespoons unsalted butter
• 3 Tablespoons Olive oil
• 1 medium onion, finely chopped
• 2 cloves minced garlic
• 2 cups butternut squash, peeled, and finely diced (you can find these already peeled and chopped)
• 2 cups arborio rice 
• 1 cup dry white wine 
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped sage leaves
• Salt

Preparation:
Roast the butternut squash slightly on the broiler and set aside. Do not cook too much otherwise become puree once you add it to the risoto.

Meanwhile sautee the chopped onion and garlic in olive oil until onion is getting translucent / blond. Add the rice and mixed well with the sauteed onions. Lower the flame on the stove to low flame and add the butter, keep mixing all the time. Add half the cup of white wine to release the flavours on the pan. keep stiring and add a cup of broth then the sage leaves. Keep adding the broth and stiring until the rice cooks but still al dente. Add the roasted butternut squash and stir without mashing it.

You can add a bit of the Parmesan cheese while cooking the risotto but I like to grate it on top at the time of serving. Garnish with fresh sage leaves and serve immediately.      

Mediterranean Pasta Recipes - Mediterranean Dishes

Shrimp Pasta with Tomatoes and Red Pepper sauce

Mamma always does this seafood pasta dish, and every time it delivers. It is easy to prepare, makes a perfect effortless summer dinner and goes beautifully with a nice bottle of crisp white wine.

Ingredients

Serves 4

1 large onion
2 cloves garlic
2 red peppers (or one yellow one red)
1 bunch of parsley
1 and 1/2 pounds of good fresh large shrimp
3 large beef tomatoes
1/2 small glass of white wine
1 small container of light creme fraiche or light sour cream
Salt, Pepper
1 pack of linguini, spaghetti or penne or any fresh made pasta

Preparation

Cook pasta to instructions on pack.

On a large deep skillet heat the olive oil and sauté the diced onions and garlic until golden brown.

Add the thinly sliced peppers and cook until tender (but not overcooked), add the diced tomatoes, throw in half the chopped parsley, pepper, salt, and oregano leafs. Add the shrimp and let simmer for 2-3 minutes or until shrimp is cooked (firm but cooked). Steer in 2 spoonfuls of cream. Mix the sauce well onto the pasta and served immediately. Garnish with some chopped parsley and pepper.

Chicken with Broccoli and Sundried Tomatoes

Another great Mamma does this easy and delicious hearty pasta. This goes great with a white or even a light red wine.

Ingredients

Serves 4

1 large onion
2 cloves garlic
1 pack of good sundried tomatoes
1 bunch of broccoli
1 hanfull of pine nuts
4 free range chicken breasts
1/2 small glass of white wine
Salt, Pepper
1 pack of penne or any short shapped pasta

Preparation

Cook pasta to instructions on pack or read below.

On a large deep skillet heat the olive oil and sauté the diced onions and garlic until golden brown. Add the chicken breasts cut into large cubes and sautee until cooked. Add some of the white wine to release the flavours from the pan and create a sauce. Throw in the sundried tomatoes, add a little water and let it soak for a few minutes, add the brocolli and the pre cooked penne and let it simmer for a few minutes until the broccoli are cooked but still firm and crisp. Add a little water or white wine if it is becoming dry.

Serve immediately with shaved Parmesan and the pine nuts. As an alternative you can do this as a pasta bake. Cook the pasta halfway and put everything in a deep dish baking tray, spring with the shaved / grated parmesan. and bake in the oven until pasta is fully cooked.

Insallata Caprese Pasta

This is probably the easiest pasta I have done and can be served warm or even cold. Perfect for summer dinner or easy lunch with a good rose or crisp white wine.

Serves 4

Ingredients

1 bag of baby fresh mozarella (about 10 little balls)
1 bag of cherry tomatoes or any other small size variety
1 bunch of fresh basil
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Salt, Pepper, dry oregano leaves
1 pack of spagghetti (or any other pasta)

Preparation
Cook pasta to instructions on pack.

While the pasta is cooking in a large mixing bowl add the tomatoes cut in half together with the baby mozarella's also cut in half. Chop the basil and add to the bowl. Season with the the olive oil and balsamic vinegar, salt and peper to taste. There should be plenty of sauce in the bowl.

Add the cooked and still hot pasta into the mixing bowl and mix well into the sauce. Serve immediately if warm or let it cool off completely making sure you keep mixing it so that the pasta does not glue together.