Mixed-Up Soup
Sprinkle 1/4 teaspoon of the salt over the eggplant, place in a colander with a plate and a 1-pound weight on top and let drain for 15 minutes. In a large stockpot, cook the olive oil, onion, garlic, dreid porcini, oregano
Tomato and Bread Soup
In a large stockpot on ,medium heat, cook the 4 tablespoons of olive oil, the onion, garlic and oregano until the oil starts to sizzle. Reduce the heat to low and cook for 8 minutesm stirring occasionally. Add the bread,
Potato and Onion Soup
Place the onions, potatoes, chicken stock, wine, salt, pepper and parsley in a large stockpot, cover and bring to a boil. Reduce the heat to its lowest setting and simmer for 1 hour, stirring every 10 minutes. Place one bread
Eggs with Onions and Tomatoes
To make the onion/tomatoe relish, pour the olive oil into a large nonstick skillet and heat on medium until it sizzles. Add the sliced onion and cook until soft, tossing occasionally, for 3 minutes. Add the garlic, 1/4 teaspoon of
Focaccia with Garlic and Rosemary
To make the dough: Mix the sugar, warm water and yeast and let it rest for 5 minutes. In a large bowl, mix the flour and salt. Add the bubbling yeast mixture and the olive oil. Mix well until the
Potato Pancakes with Mushrooms
Pour 1 tablespoon of the oil into an 8-inch nonstick saute pan and heat on high until almost smoking, about 2 minutes. Add all the sliced mushrooms and cook 2 minutes, tossing once. Add the salt, pepper, shallots, garlic, parsley
Stewed Peppers
Pour the oil into a large saucepan set on medium heat and cook the garlic until it starts to sizzle, about 2 minutes, Add the onions, reduce the heat to medium-low and cook for 3 minutes. Add the tomatoes, bell
Mixed-up Cauliflower
Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside. Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about
Eggplant Rolls
Place the eggplant slices in a colander and sprinkle with the salt. Put a plate on top, weight it down with a 28-ounce can of something and let it drain for 20 minutes. Preheat the oven to 450 F. Spread the eggplant
Roasted Eggplants in Balsamic Vinegar
Preheat the oven to 425 F. Sprinkle the eggplant slices with 1/4 teaspoon of the salt and place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry. Line the bottom of two large