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| Morte Fame Dish Of The Day |
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| Roccos favorite Horseradish, If you make your own BBQ sauce always add a dash or two |
Cavatelli a Cartoccio con Melanzane
today's RECIPE WAS BORROWED FROM CUCINA SICILIANA BROUGHT TO US FROM SAMY IN Italy loosely TRANSLATED , IF i HAD TO GUESS. IT IS A CAVATELLI EGGPLANT PARMESAN AND MOZZARELLA BAKED IN ALUMINUM FOIL.
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| THIS IS SAMY BAKING IN THE SUN , FAVARA ITALY |
chickys pan seared bologna a gentleman's delight
chicks off the cuff fried bologna saves the day ,
Just prep a cast iron pan under the sink, wipe it dry put it over the heat .
flick some water on it to see if it is hot enough, when the water sizzles cut about an inch of butter off the stick,and melt it in the pan.
chop some onions . saute the onions till slightly caramelized,
cover with slices of bologna .cover with more onions.
add a dollop of horseradish,. and Let it all kind come together ,
plate it on a dish.
go back and crack an into egg to the pan frying it in the juices.
remove the fried egg when finished and place it on the bologna stack.
pair with beer and bread points
THE STARVING ARTIST DISH OF THE DAY IS BROUGHT TO YOU BY DINA TOTH
Anyone who has ever seen a hand sign Professional in the corner of your Tv screen during a political debate or the Billy Graham Crusade hour , can appreciate why a sign Language Professional would have to eat a lot of soup. Correct! you can eat it with a straw an not miss a gesture thereby decreasing your margin of error while interpreting an important by-log. To a Language pro a slip of the finger can cause devastating misunderstanding.
Rosemary Zucchini Soup
• Vegetable oil
• 1 onion
• 2 garlic cloves
• 2 teaspoons rosemary
• 6 cups vegetable stock
• 1 russet potato
• 3 medium zucchini
• Salt
• Pepper
Saute onion in oil until translucent. Add garlic and rosemary. Add stock and potato. Boil. Simmer 10 minutes. Add zucchini, simmer about 15 minutes. Puree with immersion blender or cool soup and use regular blender. Add salt and pepper to taste. Serve with croutons or green onion on top.
Dina’s Notes: Original recipe calls for 1 potato and 3 zucchini but I usually add equal parts potato and zucchini. Recipe can be adjusted to your taste. I also crush the dried rosemary as fine as I can get it as the immersion blender doesn’t do a good job with it. Rosemary is great to cook with as it perfumes your whole house and makes people think you really know what you are doing. I use vegetable stock since I wanted a meat free dish but you can substitute chicken or beef stock as well.
Enjoy "
• Vegetable oil
• 1 onion
• 2 garlic cloves
• 2 teaspoons rosemary
• 6 cups vegetable stock
• 1 russet potato
• 3 medium zucchini
• Salt
• Pepper
Saute onion in oil until translucent. Add garlic and rosemary. Add stock and potato. Boil. Simmer 10 minutes. Add zucchini, simmer about 15 minutes. Puree with immersion blender or cool soup and use regular blender. Add salt and pepper to taste. Serve with croutons or green onion on top.
Dina’s Notes: Original recipe calls for 1 potato and 3 zucchini but I usually add equal parts potato and zucchini. Recipe can be adjusted to your taste. I also crush the dried rosemary as fine as I can get it as the immersion blender doesn’t do a good job with it. Rosemary is great to cook with as it perfumes your whole house and makes people think you really know what you are doing. I use vegetable stock since I wanted a meat free dish but you can substitute chicken or beef stock as well.
Enjoy "
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| Dina toth hand sign professional and soup lover |
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| if you are grilling this weekend dont let your food get away |
CLASSIC DISHS; JULIA CHILD ROASTING CHICKEN
BON APPETETTO / ROCCO
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