Crostini or Italian Croutons

Crostini is Italian croutons. Its a nibbly party food. I tried to make it for a potluck party where Italian food was the theme. It is real simple yet has elegance of Italian food.


Ingredients:

1 French baguette, sliced  approximately 1/3” thick
2-3 tablespoons olive oil or olive oil spray
Salt and pepper, to taste

Toppings: There are as many variations for toppings as the number of people making it. I am going to mention some of my favorite:

mozzarella cheese slices
chicken breasts
salted fish slices
parsley
cut mushroom slices

Method:
1. Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.

2. Season each piece with salt and pepper.

3. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.

4. Load it up with toppings right before eating it. Garnish it with salt and pepper.

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Fettuccine Alfredo

For : 4  servings

Ingredients

1 cup dried fettuccine
2  cups low-fat milk
1/3 cup all-purpose flour
1  bay leaf
2  cloves garlic, minced
1/2 cup grated cheese
1/4 tsp salt
1/4 tsp ground black pepper
2  teaspoons butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Directions
1. Start to cook pasta according to package directions( or 7 mins in boiling water and resting it covered for 5 mins)

2. Mix together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat for few minutes, stirring until mixture becomes slightly thickened. With slotted spoon remove bay leaf and garlic. Add grated cheese, salt, pepper, stirring until cheese completely melts.

3. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again.

4. Serve pasta; sprinkling Parmesan cheese. Garnish with parsley sprigs.

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Sweet Potato Risotto

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
2 garlic cloves, chopped
1 cup rice
1/2 cup grated Parmesan
2 teaspoons chopped fresh oregano

Method:

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
Add the rice and cook, stirring, for 2 minutes.
Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano

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Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes
salt

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese



1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.





2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.


4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.




5. Fry the breaded Eggplant until brown. and take out on paper towel.




6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.



Bake the Eggplant Parmesan in a preheated 425º F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

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