Category: Side dishes and appetizers

Quick and easy side dishes and appetizers

Salted Cod (Baccala) Croquettes, (also known as bolinho de bacalhau in Portuguese)

Codfish Croquettes

Posted on by

Usually, I write about Italian food and recipes, but this time I decided to post a recipe that is very popular on my mother’s side of the family, which is Brazilian and Portuguese, as well as Italian.

This is a recipe made with salted cod, dried codfish which has been cured in salt. It is known as baccala in Italian, and bacalhau in Portuguese. You can usually find salted cod at any market. It is especially popular around Christmas and Lent.

Eggplant Rollatini

Eggplant Rollatini

Posted on by

I love eggplant rollatini. Unfortunately no one else in my family does so whenever we order out food, I usually end up getting it because I never get to make it at home. Never mind that I sometimes get a skin reaction to the eggplant (I have a slight allergy to it), but I could eat this dish as a main course any day instead of chicken or some other meat dish.

I’ve seen recipes for eggplant rollatini using either grilled or fried eggplant (like eggplant parmigiana), but I’ve decided to use the grilled version here because it is not as oily as the fried one. It is time consuming to make this dish but it’s worth it. It is usually served as an appetizer, although it can fill you up quickly because of the cheese filling, but, as I said previously, you can also serve it as a main dish.

Serves 6 to 8 people

Ingredients 

2 eggplants (about 1 pound)
1 cup grated Mozzarella cheese
1 cup Ricotta cheese
1/3 cup Parmesan cheese
1/4 cup flat Italian parsley, finely chopped
1 egg
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. black pepper

  1. Preheat broiler.
  2. Spray sheet pan with nonstick cooking spray.
  3. Peel and slice eggplant lengthwise into long thin slices.
  4. Brush each slice of eggplant with olive oil on one side; place slices on sheet pan, oil side up.
  5. Broil eggplant about 4 minutes until lightly brown. Turn each slice and brush the other side with olive oil. Broil second side about 4 minutes. Set eggplant slices aside.
  6. In a bowl, combine Parmesan and ricotta cheeses, egg, lemon juice, garlic, oregano, parsley and pepper. Mix well.
  7. Spread each slice of eggplant with cheese filling. Roll up eggplant from narrow end to form rollatini.
  8. Spread a thin layer of tomato sauce in the bottom of a baking pan. Line up rolls in a single layer in baking pan.
  9. Spread a thin layer of sauce over the rolls. Sprinkle mozzarella cheese over the top of the sauce.
  10. Bake about 25 minutes at 350°. Sprinkle with chopped parsley if desired before serving.

Subscribe to my blog to receive more posts like this.

Wine club


Find hotels cheap in Las Vegas on hotelscombined.com

Suppli al Telefono - Roman style stuffed rice balls

Suppli al Telefono – Stuffed Rice Balls, Roman Style

Posted on by

Supplì al Telefono is a fried rice ball typically eaten in the Lazio region. It is called al telefono because it is stuffed with mozzarella and when cut in half, the melted mozzarella is stringy and resembles a telephone wire. It is similar to arrancini, fried rice balls stuffed with ground beef and peas, which are made in Sicily, although supplì is much smaller and shaped like a croquette.

They are usually eaten as an appetizer or snack and can be found in the hands of Romans quickly grabbing a bite to eat while walking.

Columbus Day Deals Get an early start and save on fall flights. Use code CLMBS20 for up to $20 off our fees! Use Code & SaveOne Travel Columbus Day travel deals

Ingredients (makes about 6 balls)
3 to 4 c tomato sauce
3 T olive oil
1 small onion, chopped
2 c Arborio rice
2 eggs
2/3 c grated Parmigiano Reggiano
6 oz. mozzarella, cut into small cubes
bread crumbs
vegetable oil for frying

  1. In a medium saucepan, add olive oil and sauté the chopped onion until translucent.
  2. Add the rice and stir, coating it with the olive oil.
  3. Add enough tomato sauce to cover the rice and cook for about 25 minutes until it is al dente, adding more tomato sauce as it is absorbed by the rice.
  4. When it is done, remove from the heat and stir in eggs and Parmigiano cheese. Let cool.
  5. With a spoon, grab the rice and form into an egg shape. Make an indentation in the middle and place the mozzarella cube in it then cover with the rice.
  6. Roll each ball in the bread crumbs and in a large frying pan with vegetable oil, fry until golden brown.
  7. Serve with tomato sauce if desired.

Join my mailing list so that you can receive more posts like this!
cheese prosciutto salami DiBruno's
The NEW YORK FIRST Company

Pickled eggplants

Pickled Eggplant (Melanzana, Aubergine)

Posted on by

Pickled eggplants are one of my favorite sandwich toppers. They are very easy to make. Be careful to choose a large eggplant with no bruises since they can rot in a short amount of time.

It is usually recommended that you salt the sliced up eggplant and layer them in a colander with a heavy weight on top to let the bitter juice drip off, but I have used eggplants without doing this extra step when I was in a hurry and have had no problems.

Although eggplants come in a variety of  sizes and are usually some shade of purple, they actually got their name because they can also be white, which makes them look just like an egg.

White eggplants

White eggplants
Photo credit: Alaina B. via DIYlovin / CC BY-NC-SA

Some people say that you can tell which eggplants have less seeds by knowing which is male or female, but that is inaccurate since an eggplant is actually the fruit of a plant, and, therefore, is neither male nor female. The eggplants that have a round “dimple” on the end have fewer seeds, while the ones with an oval or long “dimple” have more seeds. I’ve never checked so I can’t vouch for that.

Eggplants are healthy because they contain flavonoids which reduce the risk of cardiovascular disease. They are a rich in vitamin C, K, B6, thiamin, niacin, magnesium, phosphorous, copper, folic acid, potassium, and manganese, and contain a great amount of dietary fiber. They are also low in fat and calories.(https://www.medicalnewstoday.com/articles/279359.php, https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html)

Ingredients
1 large eggplant
salt
vegetable oil (enough to fill the pan about 1/2 inch)
1 garlic clove, chopped
1/4  cup of red wine vinegar
water

  1. rinse the eggplant and cut into slices of equal thickness. You can peel it before slicing but I prefer to leave the skin on otherwise the slices can fall apart while frying.
  2. sprinkle salt on each slice and layer them in a wide colander. Place a heavy weight such as a pot filled with water on top and let them sit for an hour or so to let the bitter juice drip off. Rinse with water and pat dry.
  3. in a large pan, fill with vegetable oil (don’t use olive oil or it will start to smoke once it reaches a certain temperature) and heat.
  4. once the oil is hot, place a few slices at a time making sure not to crowd the pan because the slices will need to be turned over to cook evenly.
  5. remove each slice carefully when it is cooked through and place on a plate that has been covered with paper towels to absorb some of the oil.
  6. once all the eggplant slices have been fried and cooled, place them in a wide container that can be covered tightly with a top, layering them and sprinkling each layer with the chopped garlic.
  7. once all the eggplant is in the container, add the vinegar and enough water to cover all of it.
  8. place a heavy plate over it and push down. Keep this plate in so that the eggplant absorbs all the goodness of the garlic and vinegar. There is no need to add more oil because the eggplant already has absorbed the oil it was fried in.
  9. cover tightly and place in the refrigerator.

Every once in a while check to make sure that all the eggplant is covered in vinegar and water or it can start to grow mold. It will last in the refrigerator a couple of months, if you don’t finish eating it beforehand because it’s so good!

Subscribe to my blog to receive more posts like this.

Meatballs stuffed with mozzarella

Meatballs (plain or stuffed with mozzarella)

Posted on by

Contrary to what Americans (USA) think, spaghetti and meatballs are usually not served together in Italy, but rather the pasta is eaten first, then the meat.

I usually make meatballs in tomato sauce and either serve them together with pasta or make meatball parmesan sandwiches with Italian bread. This recipe uses bread crumbs but I sometimes use 1 or 2 slices of white bread, broken up into little pieces, instead. My mother used to add small pieces of butter or margarine to the meat which made the meatballs really tender and quite tasty, but I leave it out because it can make them a little greasy.

I like to make the meatballs stuffed with little cubes of mozzarella but you can leave that part out if you’d like. You can also bake or fry the meatballs and serve as appetizers.

Makes about 12 medium sized meatballs

Ingredients

1 lb ground beef, or 1/2 lb ground beef and 1/2 lb ground pork, or 1/3 lb beef 1/3 lb pork 1/3 lb veal
1/4 tsp salt or according to taste
1/4 small onion, minced
1/4 tsp garlic powder
1 T dried parsley (more if using fresh minced parsley)
1 large egg
2 T bread crumbs (seasoned or unseasoned)
mozzarella, small cubes

  1. in a large bowl, combine ground beef, salt, onion, garlic powder, parsley, and egg.
  2. add the bread crumbs and mix well.
  3. grab a small amount of mixture and roll into a ball (about the size of a golf ball). Make an indentation with your thumb and press a small cube of mozzarella in it then cover up the mozzarella.
  4. add to tomato sauce and cook until done.

Shop Bestsellers at Di Bruno Bros

Subscribe to my blog to receive more posts like this.

Stromboli roll

Stromboli Roll

Posted on by

This recipe serves approximately 4 -6 people if sliced and served as an appetizer, or 2 people if it is the main dish. You can leave out the prosciutto if it is too salty for your liking.


Ingredients

12 oz. pizza dough
4 slices of ham
4 slices of mozzarella
4 slices of salami
2 long slices of prosciutto
onion powder
garlic powder
oregano
pecorino romano or parmigiano-reggiano cheese
1 T olive oil

  1. preheat oven to 375°.
  2. in a large pizza pan spread the olive oil with your fingers.
  3. stretch the dough out in the pan and sprinkle onion and garlic powder according to your taste.
  4. spread the slices of ham, mozzarella, salami and prosciutto across the dough, leaving about an inch around the dough with nothing on it.
  5. fold about an inch of the dough on opposite ends, then roll one of the other ends until you have a log.
  6. sprinkle some oregano and grated cheese on top.
  7. bake for about 30 minutes, until golden brown.

Join my mailing list so that you can have new recipes delivered right to your inbox!

Braised octopus

Braised Octopus

Posted on by

The octopus is a type of mollusk. Although not many people in the U.S like the idea of eating octopus because of the way it looks, it is considered a delicacy in Italy, Spain, Portugal, and Japan. It has a mild flavor, similar to squid. You can eat it as an appetizer or as a main dish.

It is not a complicated food to cook, it just takes time because of its tough consistency. If you do not cook it long enough it can be rubbery. Some people like to boil it before simmering. Some like to remove the skin from it. Whatever you do, make sure you remove the “beak” which is underneath the head in the center of it.

Although 2 octopi for 2-3 people sounds like a lot, it actually does not render much because all the liquid comes out and it shrinks. Once you start cooking it, it will turn pink.

Serves 2-3 people

Ingredients

2 small octopi, fresh or frozen
2 large cloves of garlic, smashed and sliced
1/2 cup (approx.) of either white wine or beer
2 T olive oil

  1. rinse and cut up the octopus into 1 – 2 inch pieces.
  2. saute garlic in olive oil.
  3. add the octopus along with beer or wine and simmer for about 2 hours until tender.

There is no need to add salt because the octopus is naturally salty. Serve with lemon wedges to squeeze the juice over it.

It is also very tasty when cooked with cubed potatoes.

Subscribe to my blog to receive more posts like this.

Polenta

Polenta

Posted on by

I love polenta. I love it as a side dish with Chicken Alla Ciociara, with the gravy and pan drippings drizzled over it, or with thick tomato sauce spooned over it, known as Polenta alla Ciociara.

Chicken alla Ciociara with Polenta

Chicken alla Ciociara with Polenta

You can prepare it with either water or milk. Use water if you’d like a lighter version of it so that you can eat it with chicken or meat, or even shrimp. It comes out a little stiffer and can actually be sliced and fried for an Italian version of corn chips. Use milk if you’d like a creamy taste and to eat it as a main dish.

Polenta

Polenta made with water.

Polenta

Serves 4 to 6 people

Ingredients
1 T olive oil
1 garlic clove, smashed
1 cup of yellow cornmeal
3 cups of cold water, or 2 cups of water and 1 cup of milk (for creamier polenta), or 3 cups of milk (for an even creamier and denser polenta)
2 chicken bouillon cubes
onion powder, to taste
salt, to taste

  1. in a large measuring cup, dissolve bouillon cubes in the cold water (or milk).
  2. sauté garlic in oil in a pot .
  3. add cold water to the pot.
  4. slowly add the cornmeal into the water while stirring.
  5. add salt and onion powder to the pot.
  6. cook on low heat, constantly stirring so as not to burn or stick to the pot, for about 1/2 hour. If you undercook it, it will feel gritty in your mouth. Add more water or milk if you see that it is becoming too dry.

Subscribe to my blog to receive more posts like this.