View this post on Instagram

A post shared by Anna Guidorzi (@pelle_di_pollo)

Ingredients:

• 3 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian-style bread crumbs
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ½ cup freshly-grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Slice the eggplant into ¼-inch rounds and lay them out in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and leave for 1 hour to release moisture.
2. Preheat the oven to 400° F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, stir together the panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge the eggplant slices in the flour mixture, then dip them into the egg mixture, and then coat in the bread crumbs.
5. Place the slices onto the prepared baking sheet in an even layer and sprinkle on a light coating of Parmesan cheese.
6. Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through.
7. Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9×13 dish.
8. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
9. Sprinkle on half of the basil and half of the Parmesan cheese.
10. Place the remaining eggplant slices on top and cover with the remaining marinara, basil, and Parmesan.
11. Bake, uncovered, in the 400° oven for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned.

The post This Italian Dish Might Be Even Better Than Pasta appeared first on falafelandcaviar.com.

Creamy White Lasagna Soup

If you love soup and lasagna in equal measure, it’s time to try a dish that combines them into one. Gerard’s lasagna soups are filling and delicious, and this one is as creamy and cheesy as it gets.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Creamy Spicy Lasagna Soup

Gerard has several recipes for lasagna soups in store, and this one is perfect for fans of all things spicy. She recommends eating it with some garlic bread on the side to make things even more delicious.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Slow Cooker Creamy Tortellini Soup

Tortellini soup is never going out of style, and it’s one of the timeless Italian classics. Gerard used the slow cooker to prepare her own and made it extra nutritious with a long list of veggies she used as add-ins.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Italian Wedding Soup

Another Italian staple, this soup can be found on the menu of pretty much every Italian restaurant. Gerard put her own twist on it but still used all the usual ingredients, including spinach, parmesan cheese, and chicken-based broth.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

The post Tieghan Gerard’s Comforting Soups Pay Homage to Italian Cuisine appeared first on falafelandcaviar.com.

Looking to expand your Italian palate? Seek out these three fantastic regional dishes.

Pilau (Sardinia)

Pilau is a dish that is popular on the island of Sardinia, one of Italy’s two Mediterranean island regions. Similar to pilaf, this rice dish is prepared with spices, herbs, meat or fish, vegetables, and seasoned with broth to give it a rich and succulent flavor.

Bagna Caôda (Piedmont)

Garlic and anchovies are the base of this dip which is popular in Piedmont, a northwestern Italian region. Served in a way that is similar to fondue, with a heat source placed below the serving dish, vegetables are dipped into this mixture, which is beloved by millions of Piedmontese.

Cacio e Pepe (Rome)

The Italian capital of Rome is the birthplace of this pasta dish, which is as simple as it is delicious. Literally meaning “cheese and pepper,” this dish has only four ingredients: spaghetti, grated Pecorino Romano cheese, black pepper, and salt. You’ll be amazed at just how good it tastes.

The post Little-Known Italian Regional Dishes You Must Try appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Don’t be afraid to take your caprese salad to the next level, making it in panini form and finding another great way to implement this Italian staple into your diet.

Here’s a great recipe for a caprese panini that’s utterly easy to make.

Ingredients

• 2 slices fresh ciabatta bread
• One medium-sized tomato
• Four fresh basil leaves
• 2 slices of fresh mozzarella cheese
• 1 tablespoon balsamic reduction
• Extra-virgin olive oil
• Kosher salt
• Black pepper

Instructions

Start off by washing the tomato and the basil leaves. Once you’ve done this, slice the tomato into pieces that are an appropriate size for your sandwich.

Next, take one slice of ciabatta bread. Place the two slices of fresh mozzarella on the bottom. On top, add the tomato slices and then the fresh basil leaves.

After this, take the other piece of ciabatta bread and drizzle it with the balsamic reduction and a bit of extra-virgin olive oil.

Then put some kosher salt and black pepper (to taste) on top of the ingredients of the other side of the sandwich.

The next thing you’ll want to do is combine the two pieces of bread and ingredients and put it into a sandwich toaster.

Wait until the sandwich is toasted, and you’re done. Enjoy!

The post This Caprese Panini Will Transport You to Italy appeared first on falafelandcaviar.com.

Salt

If you’re making pasta at home, you must salt your water correctly. Taste your water to see how salty it is, because if you can taste it, the salt is more likely to seep into the pasta and flavor it even more. Don’t worry the water tastes saltier than you imagined, most of it will be going down the drain anyway and only a bit of it will actually make its way into the pasta.

Olive Oil

Raw and cooked olive oil have two completely different tastes. Finishing any pasta dish with a few more drops of uncooked olive oil will give your pasta a sophisticated, raw, and slightly fruity taste that is really delightful.

Chili Flakes

Chili flakes add some great heat to a dish, and can really make it come alive. Even if you’re using chili flakes in the recipe to cook it, finish it with a little bit of uncooked chili flakes to really give it a well rounded flavor.

The post These Tips Will Make Your Pasta Even Yummier! appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Anna Guidorzi (@pelle_di_pollo)

Ingredients:

• 3 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian-style bread crumbs
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ½ cup freshly-grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Slice the eggplant into ¼-inch rounds and lay them out in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and leave for 1 hour to release moisture.
2. Preheat the oven to 400° F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, stir together the panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge the eggplant slices in the flour mixture, then dip them into the egg mixture, and then coat in the bread crumbs.
5. Place the slices onto the prepared baking sheet in an even layer and sprinkle on a light coating of Parmesan cheese.
6. Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through.
7. Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9×13 dish.
8. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
9. Sprinkle on half of the basil and half of the Parmesan cheese.
10. Place the remaining eggplant slices on top and cover with the remaining marinara, basil, and Parmesan.
11. Bake, uncovered, in the 400° oven for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned.

The post This Italian Dish Might Be Even Better Than Pasta appeared first on falafelandcaviar.com.

Creamy White Lasagna Soup

If you love soup and lasagna in equal measure, it’s time to try a dish that combines them into one. Gerard’s lasagna soups are filling and delicious, and this one is as creamy and cheesy as it gets.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Creamy Spicy Lasagna Soup

Gerard has several recipes for lasagna soups in store, and this one is perfect for fans of all things spicy. She recommends eating it with some garlic bread on the side to make things even more delicious.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Slow Cooker Creamy Tortellini Soup

Tortellini soup is never going out of style, and it’s one of the timeless Italian classics. Gerard used the slow cooker to prepare her own and made it extra nutritious with a long list of veggies she used as add-ins.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Italian Wedding Soup

Another Italian staple, this soup can be found on the menu of pretty much every Italian restaurant. Gerard put her own twist on it but still used all the usual ingredients, including spinach, parmesan cheese, and chicken-based broth.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

The post Tieghan Gerard’s Comforting Soups Pay Homage to Italian Cuisine appeared first on falafelandcaviar.com.

Looking to expand your Italian palate? Seek out these three fantastic regional dishes.

Pilau (Sardinia)

Pilau is a dish that is popular on the island of Sardinia, one of Italy’s two Mediterranean island regions. Similar to pilaf, this rice dish is prepared with spices, herbs, meat or fish, vegetables, and seasoned with broth to give it a rich and succulent flavor.

Bagna Caôda (Piedmont)

Garlic and anchovies are the base of this dip which is popular in Piedmont, a northwestern Italian region. Served in a way that is similar to fondue, with a heat source placed below the serving dish, vegetables are dipped into this mixture, which is beloved by millions of Piedmontese.

Cacio e Pepe (Rome)

The Italian capital of Rome is the birthplace of this pasta dish, which is as simple as it is delicious. Literally meaning “cheese and pepper,” this dish has only four ingredients: spaghetti, grated Pecorino Romano cheese, black pepper, and salt. You’ll be amazed at just how good it tastes.

The post Little-Known Italian Regional Dishes You Must Try appeared first on falafelandcaviar.com.

Ingredients:

• 4-4 1/2 lb bone-in, skin-on chicken pieces, trimmed
• 4 minced garlic cloves
• 2 tablespoons capers
• 1 cup chicken broth
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 1 cup diced onion
• 1/2 cup dry red wine
• 1 bay leaf
• 8 oz sliced mushrooms
• 28 oz canned diced tomatoes with liquid
• salt
• black pepper
• 4 tablespoons extra-virgin olive oil
• 1 cup diced red and yellow bell peppers 

Instructions:

1. Start by adding salt and pepper to the chicken to your taste.
2. Prepare a braising pan and add the olive oil. Turn on the stove to medium and let the oil heat.
3. Cook the chicken for 3 minutes per side. When you’re done with the meat transfer it to a plate.
4. Cook the onions with pepper for about 5 minutes. Next, include the mushrooms and let the ingredients sautee for 3 more minutes.
5. Transfer the ingredients to one side of the pan and add the capers, rosemary, and garlic to the other.
6. Cook them for 1 minute while also mixing constantly.
7. Add in the wine and cook for 3 minutes.
8. Pour in the chicken broth and tomatoes together with the liquid and the bay leaf. Wait for the mixture to start boiling and season with salt and pepper.
9. Include the chicken to the sauce, let it simmer with a lid for at least 45 minutes up to 2 hours.
10. When the time is up, serve it with grated parmesan and fresh parsley. Enjoy your chicken cacciatore.

The post Try This Classic Italian Chicken Cacciatore appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Don’t be afraid to take your caprese salad to the next level, making it in panini form and finding another great way to implement this Italian staple into your diet.

Here’s a great recipe for a caprese panini that’s utterly easy to make.

Ingredients

• 2 slices fresh ciabatta bread
• One medium-sized tomato
• Four fresh basil leaves
• 2 slices of fresh mozzarella cheese
• 1 tablespoon balsamic reduction
• Extra-virgin olive oil
• Kosher salt
• Black pepper

Instructions

Start off by washing the tomato and the basil leaves. Once you’ve done this, slice the tomato into pieces that are an appropriate size for your sandwich.

Next, take one slice of ciabatta bread. Place the two slices of fresh mozzarella on the bottom. On top, add the tomato slices and then the fresh basil leaves.

After this, take the other piece of ciabatta bread and drizzle it with the balsamic reduction and a bit of extra-virgin olive oil.

Then put some kosher salt and black pepper (to taste) on top of the ingredients of the other side of the sandwich.

The next thing you’ll want to do is combine the two pieces of bread and ingredients and put it into a sandwich toaster.

Wait until the sandwich is toasted, and you’re done. Enjoy!

The post This Caprese Panini Will Transport You to Italy appeared first on falafelandcaviar.com.

Salt

If you’re making pasta at home, you must salt your water correctly. Taste your water to see how salty it is, because if you can taste it, the salt is more likely to seep into the pasta and flavor it even more. Don’t worry the water tastes saltier than you imagined, most of it will be going down the drain anyway and only a bit of it will actually make its way into the pasta.

Olive Oil

Raw and cooked olive oil have two completely different tastes. Finishing any pasta dish with a few more drops of uncooked olive oil will give your pasta a sophisticated, raw, and slightly fruity taste that is really delightful.

Chili Flakes

Chili flakes add some great heat to a dish, and can really make it come alive. Even if you’re using chili flakes in the recipe to cook it, finish it with a little bit of uncooked chili flakes to really give it a well rounded flavor.

The post These Tips Will Make Your Pasta Even Yummier! appeared first on falafelandcaviar.com.