Sunday's Gravy: Simple Things Made not So Simple

Sunday's Gravy: Simple Things Made not So Simple: "This is a show stopping simple antipasti. The flavors are rich and creamy, with a wonderful crunch on the side. In Italian it is called Ner..."

Simple Things Made not So Simple

This is a show stopping simple antipasti. The flavors are rich and creamy, with a wonderful crunch on the side.  In Italian it is called Nero e Bianco.  The English translation is actually black and white.

Make sure to find yourself and wonderful Italian bakery so that you can purchase good ciabatta bread. This is what will be responsible for the crunch after you grill it. While each of the components are simple in themselves when put together they are superb. We hope you enjoy it. 

Nero e Bianco

1 eggplant

1 package goat cheese

1 loaf ciabatta bread

1/4 cup extra virgin olive oil

2 cloves garlic

6-7 large leaves fresh sweet basil julienned

2 tablespoons balsamic vinegar mixed with 3 tablespoons extra virgin olive oil

1 tomato sliced

Salt and pepper to taste-tricolor pepper gives the best flavor

Using a mortar and pestle bruise garlic and add olive oil. Mix thoroughly and let infuse for 2-3 hours.

Slice eggplant in 1/2 inch rounds and season well with salt and pepper; also slice ciabatta bread about the same thickness.  Slice the tomatoes to the same thickness as well.

Brush both sides of the bread and eggplant with the garlic infused oil.

Grill the bread and set aside to cool. Grill eggplant until tender. You can do on your Barbeque, a grill pan on the stove, or a Panini press.

Slice goat cheese in thin rounds (it is crumbly so slice carefully).

Julienne the basil and set aside monetarily.

Place 1 slice of eggplant on the plate. Add a goat cheese slices to cover the eggplant slice and then another slice of eggplant. Drizzle with balsamic and olive oil mixture and sprinkle with basil.

Serve with tomato and grilled bread. Enjoy.

No Counting Fat Grams with this Recipe

 While this is one of the most wonderful combinations in the world, who can beat cheese with noodles, it is also one of the most fattening things you can eat. To get my daughter to even try this we had to introduce it as Italian macaroni and cheese. At one time she refused to even give it a try. Now she can’t get enough.

We don’t make it very often because of the amount of fat but it is a fabulous dinner to impress without too much work. Often we make this with the previous shrimp scampi recipe as a dinner party meal. It is always a big hit with everyone.

If you can be sure to use the proper cheeses but if money is tight you can substitute less expensive. The real Locatelli Romano and Parmigiano-Reggiano,

however, will give you the best flavor. I suggest you serve this meal with a nice salad and garlic bread.

                           

While this is one of the most wonderful combinations in the world, who can beat cheese with noodles, it is also one of the most fattening things you can eat. To get my daughter to even try this we had to introduce it as Italian macaroni and cheese. At one time she refused to even give it a try. Now she can’t get enough.

We don’t make it very often because of the amount of fat but it is a fabulous dinner to impress without too much work. Often we make this with the previous shrimp scampi recipe as a dinner party meal. It is always a big hit with everyone.

If you can be sure to use the proper cheeses but if money is tight you can substitute less expensive. The real Locatelli Romano and Parmigiano-Reggiano,

however, will give you the best flavor. I suggest you serve this meal with a nice salad and garlic bread.

 

Classic Fettuccini Alfredo

1 stick salted butter

3 cups cream

2 egg yolks

Fresh cracked black pepper and salt to taste

1 cup Locatelli Romano finely ground

1 cup finely ground Parmigiano-Reggiano  finely ground

1 package fresh fettuccini noodles (fresh works best for this but you can use dry pasta if that is all you have)

1 tablespoon finely minced parsley to sprinkle on top.

In medium sauce pan melt butter on medium high heat, add cream and whisk slowly until beginning to boil

In bowl beat egg yolks until light yellow, temper yolks with cream mixture. Then add back into saucepan.

Add in remaining ingredients and whisk continually until mixture thickens. Make sure you taste sauce before adding any salt. It may be salty enough with the butter and cheese.