I call my version of eggplant Parmesan “naked” because unlike most, it is not battered with egg and bread crumbs. No, our focus is seasonal vegetables, not starch. So we present the kids in our food appreciation classes with an unadulterated slice of roasted eggplant, topped with a homemade marinara sauce, a slice of fresh […]
Classic Italian stuffed peppers typically call for meat and bread crumbs. But we took a different route in our food appreciation classes. I liked the idea of using brown rice instead of bread, and since we continue to focus on seasonal vegetables, we ditched the meat in favor mushrooms. A pepper stuffed this way and […]
Classic Italian involtini usually involve thinly sliced veal rolled around a stuffing of breadcrumbs, cheese and perhaps prosciutto or pine nuts. But our food appreciation classes are still focused on the best of the vegetable harvest, so we switched out the veal for thin slices of zucchini. This lesson does involve a bit of patience […]
© 2010 The Slow Cook — Design by Keri Marion Design
