come and watch me cook and then stay to eat. Rose, they say,
how do you do it — ‘it’s too much work for me,’ but I love it.
And the best part is watching my friends and family eat it all
up. That’s the biggest pleasure.” Some family favorites include
strofoli, chicken cacciatore and spadinos, or rolled veal.
Granddaughter Gina is in second grade and spends a lot of
time helping her ‘Mima’ cook, preparing foods and learning
her own way around an Italian kitchen. She stops by after
school and together they make pasta from scratch.
What’s the cooking secret that makes Grandma Rose’s
food the best? “My grandchildren say it’s cooked with love,”
Rose admits. “And I always use the finest ingredients.”
COOKING
37
Bread Salad
Whole Wheat Bread Rings
Fresh Ripe Tomatoes
Red Onion
Garlic
Salt and Pepper
Oregano
Olive Oil
Sprinkle bread ring with olive oil, season with garlic,
salt, pepper and oregano. Layer slices of tomatoes over
bread ring, season to taste with salt, pepper, garlic,
oregano and olive oil. Top with onion rings and again
season with salt, pepper, garlic, oregano and olive oil.
Cut or break apart and enjoy. The longer its sits the
better the ingredients blend.
Bread rings may be purchased in a bakery or Italian
specialty shop.
Bread salad combined with tomatoes and sliced bread make a tasty
snack while dinner is cooking.
Eggplant Rolletini
Eggplant
Flour
Eggs
Seasoned Bread Crumbs
Prepared Marinara Sauce
Filling
Ricotta Cheese
1 Lb. container
½ c. grated
Romano Cheese
Shredded
Mozzarella
Cheese
Peel and slice
a one pound eggplant lengthwise to 1/3 inch thickness.
Dredge eggplant slice first in flour, then egg wash and
then seasoned bread crumbs. Pan fry.
In bowl, mix ricotta cheese, grated Romano cheese,
and shredded mozzarella cheese. Spread three heaping
tablespoons of prepared marinara sauce over bottom of
9 x 13 inch baking pan. Place rolled eggplant in pan,
spoon prepared sauce on top, sprinkle with grated
cheese and shredded mozzarella.
Bake 20 minutes in 350° oven. Serve with crusty bread
and enjoy.
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