Marcella Hazan

Discussion in 'Recipes' started by cape chef, Feb 29, 2004.

  1. cape chef

    cape chef

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    I made a recipe last night from her book "Marcella Cucina" that was very good.

    It was eggplant balls filled with Mozz.

    This is the recipe.

    I took two eggplants, washed and sliced about an 1/2 inch thick and leached them with salt for about an hour.

    Then I patted them dry and placed them on a cookie sheet in a pre-heated 350 degree oven on the top rack and cooked them until they were tender and dry. This took about 40 minutes.

    As they were cooking I chopped half a cup of flat leaf parsley, grated half a cup of parm, minced two cloves of garlic (not in her recipe) I made a batter with two eggs and a tablespoon of flour and made some fresh bread crumbs.

    After the eggplants where cooked and able to be handled I chopped them fine and put them in a bowl,added the parm,parsley, garlic, 1 egg, salt and black pepper and enough bread crumbs just to bind.

    I then cut the oveline into about a 1/2 inch diced, sprinkled with evoo and pepper flakes (not in her recipe) then formed the eggplant mixture into little balls, about the size of a ping pong ball,made a little indentation with my finger and filled the hole with a piece of cheese, then rolled them like a meatball to encase the cheese, I then fried them in vegetable and olive oils for a moment on each side and served them with a fresh tomato sauce.

    It was a side dish for our meal but could see these as an app or made smaller for HDO's

    give it a try, there good.
     
  2. mezzaluna

    mezzaluna

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    CC, this sounds simple and very tasty.

    One question: what is "oveline"? :confused:
     
  3. cape chef

    cape chef

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    Sorry Anne,

    It is fresh Mozzarella, ovilene is the size (about the size of an egg)
     
  4. mezzaluna

    mezzaluna

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    Thanks, CC!