Featured recipe by Therersa Marie
Stuffed Peppers, Portabello and Eggplant featured recipe: by Hosted Chef Therersa Marie
And for other fantastic dishes follow her on her Little Italy Recipes from the Past FB page : broil in oven until peppers are a little limp or roast them on the grill and peel off the burnt skin. Stuff with meat mixture. Make tomato sauce below. If stuffing eggplants, slice eggplant in half, scoop out the seeded area with a spoon, then put eggplant and scoop out seeded area in a kettle with salt water, boil for about 8-10 minutes. Strain, the scooped out area, squeeze out excess water and add to the meat, then stuff the eggplants. Place in pan, with 2-3 pieces of garlic, 2 cans of tomato sauce, salt and pepper and a bay leaf. Cook at 350 degrees for 45 minutes to an hour
MEATBALLS MIXTURE 1 ½ lb. turkey (or) you can use ground beef and ground pork of equal portions to 1 ½ lb) 2 or 3 eggs 1/3 cup grated parmesan cheese 3 chopped cloves of garlic or more if desired 1 ½ Tbsp. Sweet basil 1 ½ Tbsp. Parsley 4-5 hamburger buns-grate while frozen or 1 cup grated breadcrumbs, add more a little at a time Mix well, cover and refrigerate over night. Before rolling meat into balls, moisten hands with water, as need, this makes it easier to roll them. Fry in ½ inch hot oil until slightly brown. If you don’t want to fry them, you can put on cookie pan and bake until brown. Cool and freeze in freezer bags. As you may see, the simpliest the better! Buon appetito, enjoy it and a huge THANKS to Theresa Marie for sharing with us her recipe!