Cucina Vendutas

The food on the pages of Cucina Vendutas is what I cook at home everyday. They are created with techniques, flavors and textures I have used all my life as a professional chef. Many of these dishes came to mind while I was shopping for ingredients. I hope you use them as your inspiration and enjoy cooking them as much as I enjoy sharing them with you.

Chef Greg

Baby Eggplant App

Whenever I make this nosh tray, the eggplants get wiped out in no time at all.

Make sure you make enough of them!

Baby Eggplant Appetizer

5 ea. –                                    Baby eggplants, sliced in half on the long side

3 ea. –                                    Garlic cloves, slice in quarters on the long side.

4 – 5 T. –                                Olive oil

1-2 ea. –                                 Roma Tomato

5-6 sprigs –                           Thyme, fresh, removed from the stem

As needed –                          Goat cheese, broken into small pieces.

As needed –                          Salt & Pepper

  1. Sauté the cut side of the eggplants, and the garlic, in the olive oil on medium heat. Cook until the eggplant, as well as the garlic, are light brown. If the garlic is done before the eggplant, remove it and set it aside.
  2. When the eggplants and garlic are done, take the saute pan off the heat. Turn them over in the pan with their skin side down. Place one slice of the garlic on the eggplant, sprinkle with Thyme leaves, top with a slice of tomato and sprinkle with the goat cheese. Lastly season with salt and pepper. 
  3. Bake, uncovered, at 360 degrees until eggplants soften and the skin starts to wrinkle.  Pre-heat the oven before putting in the sauté pan with the eggplants. Only use a saute pan with a metal handle. Safety first.
  4. Serve immediately. 

Those small, sweet peppers where cooked in the oven too. They were brushed with olive oil, seasoned, and cooked on the broiler setting. If you have them close to the flame beware, they cook fast!

You can char the skins until black, then remove them when they cool off. I do that with the large red bells. But these are so small that I don’t bother. But I do slit one side, down the long way, and remove the seeds. Then I stacked them on the plate, cut side down.

Savor the flavor! 

There are more recipes on the following pages below!

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