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*A work in progress, Don Lutrelli considers himself an artist in the kitchen, working from inspiration, love for his long-suffering family and great food alone. "Recipe?! Argh! " he mutters dismissively under his breath. We have pleaded with the Don to tell us exactly how much of what he uses to create his culinary wonders only to suffer the scorn of his appalled and wounded rebuff: "It is like asking of the great Picasso : 'How many appendages a woman should have, and where should they be?' !" was one particularly memorable indignant retort. So, to those of you desiring more detailed direction we can only humbly apologize and ask your indulgence: Il Paradiso Don Lutrelli is firmly of the opinion (as he is in regard to virtually everything) that simpler is better. This said, the following is the Don's favorite way to enjoy Regalo Extra Virgin Olive Oil: Choose vine ripened Heirloom tomatoes. Cut into slices about 1/4 inch thick. Bathe generously in Regalo Extra Virgin Olive Oil. Sprinkle with freshly ground black pepper and sea salt. Enjoy with a crusty baguette and glass of your favorite wine. Perfection. OK, maybe a little shaved Parmesan or aged hard Provolone and salami on the side. Another glass of wine? Mama Lutrelli's Favorite Dinner: Chicken Piccata a la Regalo Cut skinless, boneless chicken breasts into thin fillets. Drench in flour and brown lightly in Regalo Extra Virgin Olive Oil. Set aside and add about 2 table spoons of additional Regalo Extra Virgin Olive Oil. Add about 1 -2 teaspoons of flour and raise heat, stirring to create a lightly browned roux. Add non-pariel capers (1-2 tablespoons) and 2 cloves of crushed garlic, heating until the garlic is translucent. Add about 2 cups (or more!) of dry white wine (after tasting), a few pinches of Herbs d'Provence, and squeeze in the juice of one lemon. Stir with a whisk under high heat until reduced to medium sauce. Add salt to taste. Add browned chicken fillets to coat with sauce and reheat. Cover chicken fillets with additional sauce at serving. Excellent with side of angel hair pasta in a light tomato sauce and green vegetable. Omaggio Farm Frittata Soufflé This is a very quick and easy dish which is very popular on the farm. A wide variety of ingredients can be used to excellent effect to please any palate and make the best use of both seasonal offerings and whatever you might find in the frig. (The Don is a practical man.) The following should serve four: Coat the bottom of a 12-14 inch frying pan, preferably heavy with straight sides, with Regalo Extra Virgin Olive Oil. Heat over medium flame and cover the bottom of the pan with slices of your favorite cheeses. The Don is fond of Gruyere, extra-sharp cheddar, Jarlsberg, pepper jack, smoked Gouda, and/or parmesan. Tailor your cheese selection to complement the other ingredients you plan to use. The Don also likes to add, along with the cheeses, other treasures as he may find such as sliced and chopped salami or honey-ham, breakfast or Italian sausage crumbles, and/or thin-sliced sweet onion. This will slowly brown with the cheeses while you find a mixing bowl and add 6 eggs and 6 egg-whites, 1 tablespoon of Dijon mustard, 1/2 cup of dry white wine, 1 cup of milk, a couple pinches of Herbs d'Provence, a dash of red pepper, a dash of Worcestershire sauce, Kosher salt and white ground pepper to taste. Beat this mixture unit well-mixed and bubbly. By now the layer of cheeses, etc., should be browned on the bottom of the pan. Gently pour in the egg mixture over the browned cheese. If you are going to add additional treats from the garden such as sliced Roma or cherry tomatoes, asparagus, broccoli, fresh spinach or other fresh herbs, now is the time. Cover with a heavy lid and reduce heat to between "low" and "medium low". Let cook for about 15 minutes without disturbing. Ok, you might be disturbing but don't bother the food. The finished product is revealed when you lift the lid and find that under the escaping cloud of steam the cooked frittata has risen soufflé-like in the pan. Let cool for 5 minutes, cut into pie wedges and serve. Great with a dry white wine, hash browns or 0'Brien potatoes. Family Sausage and Peppers To contrast the sometimes searing temperatures of late summer and early fall, Ojai can be downright chilly in the winter months with frost, ice and even occasional snow -the perfect climate for Regalo's vibrant and hearty European olive trees. The Don's Sausage and Peppers is a farm favorite on such days, warming the hearts of the family to even the Don's absurd eccentricities. The following should serve six: Generously cover the bottom of a large heavy soup pot with Regalo extra virgin olive oil. Bring to temperature brown over a medium high flame and 8 sweet Italian sausages, one chopped onion, 4 sliced green bell peppers and, for that little added extra warmth, about 1/2 teaspoon of red chili flakes and 1/4 teaspoon of ground black pepper. The Don prefers Westridge Market's own extraordinary house-made sausages for their freshness, quality and leanness. Brown the sausages and sauté' until the onions are clarified. Add 3-4 cloves of crushed garlic and continue to sauté' until the garlic begins to clarify. Then, before the garlic browns, reduce heat to medium-low and add: 2-3 cups of dry red wine, 2 regular size cans of Del Monte Italian style stewed tomatoes and one of tomato sauce, one large can of crushed Roma tomatoes, 1/2 teaspoon of crushed fennel seeds, a healthy dash of ground cloves, two pinches of dried Mexican oregano, 2 bay leaves and Mary Poppins. Oops. I mean a "spoon full of sugar". Cover with a heavy lid and simmer over medium-low heat for at least 4 - 6 hours. Salt to taste. For best results, refrigerate over night and re-heat for serving the following day. The Don prefers to serve his Sausage and Peppers over fresh al dente spaghetti. This always popular dish is easily expanded to accommodate larger parties of extended family and friends. The Don's Summertime Tortilla Soup Omaggio Farm was, some 400 years ago, part of a large Spanish land grant. It was through the first Spanish colonists that the noble olive came to Ojai centuries ago. In honor of the Farm's Hispanic heritage, the Don offers his favorite springtime fare: Tortilla Soup. No two tortilla soups are the same, and the Don's, as you might imagine, is no exception. Cover the bottom of a tall heavy soup pot generously with Regalo extra virgin olive oil and bring to medium-high temperature. Sauté one chopped onion, 4 sliced carrots, 4 chopped stalks of celery, 1/2 teaspoon of red chili flakes, 1/4 teaspoon of ground black pepper, 3 cloves of crushed garlic, 6-8 sliced small yellow summer squash, 1 - 2 cups of summer corn freshly cut from the cob, and 2 thinly sliced whole limes (Note: The Don's family wants you to know that the addition of the lime slices at this point results in a uniquely tart and slightly bitter flavor to the soup. The Don finds this wonderful, working well with the mellowing effects of the shredded pepper Jack cheese and sour cream to finish. For those less manly, leave out the lime slices at this point and simply squeeze on fresh lime juice to finish). When the onions have clarified add 32 oz of chicken broth, 16 oz of red enchilada sauce, 2 bay leaves, one bunch of chopped fresh Cilantro, a manly pinch of dried Mexican oregano, a shake of Worcestershire Sauce, and a dash each of ground cloves, allspice, and nutmeg. Dilute with water to desired consistency. Simmer for 2 hours, then add 8 - 12 oz. drained and rinsed black beans and 2 lbs of shredded boiled chicken breast (or even better if you have it- carnitas). Cook until heated. Serve in broad bowls over shredded Monterrey Jack cheese and crushed tortilla chips, with a dollop of light sour cream, a squeeze of lime and sprinkle of chopped cilantro on top. And for those as sturdy as the Don, don't forget a through application of Tabasco. This rendering should serve 6 - 8. Viva la Don! Emily's Favorite Regalo Risotto Our college girl, namesake for our Amelia Tuscan-style blend extra virgin olive oil, always requests The Don's famous risotto when on a break from academe′. This version is one of her favorites: In a large shallow pan heat 1/3 cup of Regalo Amelia extra virgin olive oil. Add one chopped white onion, 1/4 teaspoon red chili flakes, fresh sage leaves, one or two cloves of crushed garlic, and 1 1/2 lbs of skirt steak (top sirloin good, too) chopped into bite-sized pieces. Sauté until steak is cooked through then add enough risotto to thickly cover the bottom of the pan (about one standard package). Stir risotto until well coated by the oil and heated and check the clock. Now add one 14 oz can of chicken or vegetable broth and two cups of dry white wine and stir continuously. From this point on the dish will be finished in 15 minutes. Continue to add water or broth (or wine!) slowly as fluid is absorbed by the risotto with continual slow stirring. By 15 minutes, the risotto should have a creamy texture. Turn off heat, add salt and ground white pepper to taste and mix in 4 oz of crumbled Gorgonzola cheese until thoroughly melted into the risotto. Viola! Serves six. (The Lutrelli's like to drizzle a little additional Regalo extra virgin olive oil and some good Balsamic vinegar over each plated serving. An offer no one can refuse!) Miles' Tomato Bread Soup One of The Don's most popular cold-weather dishes is also one of the quickest and simplest to make: Italian Tomato Bread Soup. This is a particular favorite of Regalo assistant head bottler, Miles. It is hearty, delicious and almost impossible to "screw up". (The Don's unfortunate words, not mine. Sorry.) Anyway...here's how you do it: In a medium sized heavy soup pan heat approximately 1/4 cup of Regalo's Amelia Tuscan-Style extra virgin olive oil. Add 2 cloves of crushed garlic, 1/4 teaspoon of chili flakes, and 2 - 4 oz. of finely chopped Italian style salami. Sauté until garlic is clarified. Then add 2 cups of dry white wine, a dash of crushed fennel seed and ground cloves, and 4 cans of Italian-style stewed tomatoes. With a potato masher or hand-held blender, blend or crush the tomatoes. Bring to boil, then reduce heat and add 5 - 10 chopped leaves of fresh basil and 4 - 6 oz of cubed and toasted crusty sourdough bread. Simmer for 5 minutes. Salt and pepper to taste. Garnish with chopped fresh basil. Serves 4 - 6. (Geez, I'm starting to write like Hemingway!) The Don, who can whip up his Tomato Bread Soup in under 10 minutes if pushed by a demanding fall olive pressing schedule, likes to serve this gem with grilled Italian sausages, good cheese and crusty Italian bread on the side (make sure to have plates of additional Regalo Amelia extra virgin olive oil at the table for bread-dipping!). "Now get back to work! Olive oil doesn't make itself!" James' Bruchetta Assistant bottling technician James is all about getting to the point and keeping it simple. That's why he loves The Don's bruchetta. Now simplicity, says The Don, requires that each element be excellent, of the best available ingredients. James, a chip of The Don's block, agrees. So, The Don likes to start with a fresh dry crusty baquette of Italian or sourdough bread. Cut slices about 1/2 inch thick and brush each side lightly with Regalo's Amelia extra virgin olive oil. Place on cookie sheet and bake at 350 degrees until toasty brown at the edges. While the bread is toasting, take a sip of your favorite Chianti and coarsely chop two vine ripe tomatoes (this should serve about 4) and place into a bowl. Add 2 cloves of crushed / diced garlic, 3-4 leaves of fresh basil (torn or diced), and - of course! -about 1/2 cup of Regalo Amelia extra virgin olive oil. Salt and pepper to taste. Gently mix with a wooden spoon. (Sometimes The Don will even add a few drops of lemon juice or balsalmic vinegar for "zip"). Spoon the tomato and olive oil mixture generously over the toasted bread slices and serve! James likes The Don's bruchetta as a festive opener to almost any meal, or just by itself. It's that good. Ojai Asada The truth be told, if we are what we eat the Don would be as thoroughly Mexican as the equally perplexing but always entertaining El Tri striker Cuahatemoc "The Bull" Blanco. The Don loves his Mexican food, and the more authentic, the better. One of his family's favorites is the Don's Carne Asada tacos. Uniting good Mexican and Italian cuisine is the Don's axiom: "The simpler, the better." The Don likes to pre-heat his 30 lb cast iron Dutch oven from Ojai Surplus for this one. He generously coats the bottom with Regalo Caterina extra virgin olive oil. For the family on Omaggio Farm (7 of us) the Don chooses 3 lbs of fine skirt steak and chops this into bite-size pieces with his best Japanese steel cleaver and adds to the Dutch oven with one large chopped sweet onion, 1 clove of crushed garlic, a pinch of dried Mexican oregano, salt and black pepper to taste. Add 1/2 cup of Yoshida's Japanese marinade (can substitute Kikkoman Teriyaki sauce) and 1/2 tablespoon of Worchestershire sauce. Stir to mix thoroughly, cover and let cook for about 30 minutes over a medium to medium low heat. Then remove lid until juices reduced / cooked off. Serve on fresh steamed corn tortillas with garnish of chopped sweet onion and cilantro, and dab of sour cream. Good salsa and a first rate taco sauce a must. Add Jalapeños and a frosty Bohemia or glass of Roija (milk for you, kids!) and you've got an unsurpassable meal! Ole'! Spaghetti Carbonara for a cold winter's night As the chronicler of the Don's culinary exploits and a resident of Omaggio Farm where it was, once again this week, 110 degrees in the shade, it strikes me with curious irony that I find myself once again depicting yet another of the Don's flourishes tailor-made to take the chill of a frosty Ojai winter. Tired of pasta with red stuff on it but still want real food? Here's your dish (which should serve 6): Think of preparing this dish like a 3 ring circus. Like any good 3 ring circus, the Ringmaster (on the Farm, the estimable Don himself, in top hat, crimson tails and fox-hunting boots. No kidding) is careful to have action in all three rings at once to keep his audience enrapt. With this dish, timing is everything, culminating in a grand finale'. In Ring One begin heating 4 quarts of salted water to a boil. While heating, add one egg and 3-4 egg yolks to a large heavy mixing bowl. (That's right. That's the Second "Ring"). In Ring Three brown 1 lb of Italian pancetta (sliced about 1/8 inch thick then chopped into small pieces) with 1 chopped sweet onion, 2 crushed cloves of garlic, 1/4 teaspoon of dried red chili flakes, a pinch of Mexican oregano, salt and pepper in a skillet well coated with Regalo Amelia extra virgin olive oil. When the water in Ring One comes to full boil, add 1 1/2 lbs of dried spaghetti and cook until al dente'. Now you're going to begin moving quickly - like one of those frenetic acrobats performing from the back of a galloping pony. And the Don is yelling at me (what's new?) that not only do you have to move quickly now, but the sequence of the following events is critical: Don't change the order! (OK, Don, you can put a "lid" on it now....geez.) Drain and immediately add the cooked hot spaghetti to mixing bowl with egg and egg yolks. Immediately toss vigorously to mix thoroughly. Don't worry - as the egg and yolks coat the pasta, the hot pasta cooks the egg. Next, take the browned pancetta and onion mixture from Ring Three (keeping track?? - it's the skillet on the stove!) and toss in to pasta and mix. Then add 2 tablespoons of grated fresh Parmesan cheese and salt to taste, tossing to mix again. By now your forearms should be blazing and mouth watering. But you're not done yet! Now add one can of sweet baby peas and mix in. OK, NOW you're done! If you have done this operation with the frankly frightening frenzy typically exhibited by the "Ring Maestro" Lutrelli commanding (or is it "commandeering"?) his kitchen, your finished Carbonara should still be piping hot and ready to serve. Plate and drizzle with more Regalo Amelia extra virgin olive oil. If you're like the Don (!), you'll add a generous sprinkling of additional dried red chili flakes as well! Serve with your favorite crusty Italian bread, sliced tomatoes or salad, and plenty of your favorite wine - white or red! Then throw another log on the fire and cozy-up, "'cause it's cold outside".... Green Beans even your kids will love. Regalo-style As hard as it may be to believe, the Don has been known to resort to various threats and inducements (offers "difficult to refuse"...) to encourage the junior members of Team Regalo to eat their vegetables. Here's one green dish that delights even the surliest and most world-weary pre-teen: Snap the ends off fresh green beans (about 8 ounces) and rinse thoroughly. Chop 2 -3 slices of cold thick cut bacon and place into heated Sauté pan well-coated with Regalo Amelia extra virgin olive oil. Over a high heat Sauté the green beans until the bacon pieces are browned and the beans are browned , "blistered", and a little crenated (shrunken, dehydrated). At this point add 2 dashes of Worcestershire Sauce and about 1 teaspoon of good Balsamic vinegar, quickly stirring and coating the green beans with the mixture. Remove from heat and salt and pepper to taste. And don't tell the kids its vegetables (a harmless deception in a sometimes Hobbesian world). Bon Courage to parents everywhere! Regalo Risotto Carbonara Bacon makes its appearance yet again in this new creation by the ever adventurous and intrepid Signor Lutrelli. And so does Risotto. And... At any rate, the origin of this dish can be best, and really only, described in the Don's own words, now burned into my psyche' by the Don's inescapable "logic" for reasons which will become immediately clear: "Everybody has favorite foods, favorite dishes that they love. For instance, let's say your favorite things are tacos al pastor and Grandma Lutelli's famous green lime jello mold packed with various fruits and vegetables. What, then, could be better than to combine these two unforgettable taste treats into a single rapturous dish: "Tacos al pastor with Grandma's green lime Jell-O mold salsa"? Such, in the Don's sometimes twisted culinary mind, is the origin of Regalo Risotto Carbonara: an arranged marriage of Emily's beloved risotto to the family's beloved spaghetti carbonara that rivals The Namesake in a heart-warmingly successful union. Begin by Sautéing 8 ounces of chopped thick-sliced bacon (or, if gas has dropped below $3.00 a gallon and you can afford it, good lean Italian panceta) and one chopped large white onion over a high heat in a large, shallow pan generously coated with Regalo Caterina extra virgin olive oil until the onion is clarified. Now add one box (32 oz) of dry Italian risotto and stir until coated with the olive oil. Next add 2 cups of dry white wine and 32 oz of chicken broth. From the moment the first fluid is added to the risotto stir slowly but continuously until the dish is done, which will be in 15 minutes. As the fluid is absorbed by the risotto, slowly add water to keep moist. After about 5 minutes of stirring add a pinch of Mexican oregano and about a half teaspoon of fresh Thyme. For this version of risotto, you'll want to keep the risotto a little more moist than unusual at the end, because at 15 minutes you're gong to turn off heat and add and quickly stir into the risotto 4 egg yolks. If the risotto is not fairly saucy (!!) prior to adding the egg yolks it may become to thick and clumpy. Once mixed, add one tablespoon of freshly grated Parmesan cheese and finally, one 12 oz can of drained baby peas. Feel free to drizzle with additional Caterina and a few drops of Balsamic vinegar on each serving. Despite a skepticism naturally provoked by the Don's kitchen careening and Mary Shelly-ish i"creativity", Sr. Lutrelli's Risotto Carbonara is quite good - better, possibly, than even tacos al pastor con Jell-O mold salsa. Tuna casserole with hot fudge anyone? College Girl Veggie Crostini I don't know about you, but it seems like an inevitable post-pubescent right of passage in contemporary culture is the "vegetarian phase." Particularly vulnerable appear to be those of our variously hued race sporting more than a single X chromosome. Despite an almost constitutional disquiet and even suspicion of vegetarianism, we think come honorably by via genes inherited from a unrivaled catalogue of heroic and noble ancestors, The Don, like good fathers everywhere, makes every reasonable effort to accommodate the passing culinary fancies of his otherwise perfect progeny. Fortunately, so as not to tax The Don's vaunted and oft-praised forbearance, his recipe for "College Girl Veggie Crostini" is very simple, very good, and ideal for a quick summer meal. Thoroughly rinse 2 cans each of cannelli beans and garbanzo beans. Add one each of chopped sweet white onion, green bell pepper, yellow pepper, red pepper, a bunch of Italian parsley, and 1/2 cup of marinated sun dried tomatoes to beans. Add 1/2 teaspoon red chili flakes, a couple of pinches of dried Mexican oregano, freshly ground black pepper and salt to taste, and two cloves of crushed garlic. Drench mixture with Regalo "Amelia" tuscan-style extra virgin olive oil and mix thoroughly in a large bowl. (If your college girl is not standing too near, now would be an good time to toss in that generous handful of chopped Italian dry salami as well!) Toast slices of good sourdough bread to a golden brown and pile the bean/veggie mixture high on top of each piece of toast (crostini), the number of crostini per serving dictated by the appetite of recipient and the size of the toast slices. Garnish each crostini with shaved parmesan or romano cheese, and sliced fresh tomato on the side. Along with an excellent chilled dry white wine, omnivores among us also enjoy the addition of lean grilled sweet Italian sausages (provided the college girl's sensibilities are not impugned by the proximity of such horrors!). Phi Beta Eta Lotta! Salud. Regalo Olive Oil Ice Cream With all due respect to our friends of The Iron Chef / Food Network, the Don - of the old world and old school - considers ("consider" is to put it kindly, mildly, generously. Actually, when the idea of olive oil ice cream was suggested to him the Don's typically serene and thoughtful visage precipitously transformed, reddening and swelling like a 40 lb grape with the veins of his temples and bulging eyes seeming to literally explode into the room with shock, rage and sense of violation. On the one hand, we had no idea. On the other hand, we should not have been surprised. "What next?" he literally choked out, gasping: "Iced coffee? Is nothing sacred?" With all care we were able to coax him into his favorite easy chair after some water and a glass of good Chianti and, after sometime, he regained his imperious self) the idea of olive oil ice cream not to be a good one. Apologies. May we suggest spumoni? Jaime’s Italian Steak Sandwiches The Don’s young and rapidly growing son James likes to eat, and eat heartily. These Italian steak sandwiches are quick, easy, and really good and thus right up his alley. Perfect for watching Fulham upset Chelsea on a rainy Saturday afternoon. The Don recommends you give these a try, even if you’re an Inter fan:* *As usual, we recommend reading through the recipe completely before beginning, as we are as yet still unable to convince the Don to organize his thoughts (and ingredients) before launching into his culinary stream of consciousness. But we agree completely with the Don on this: What’s the deal with Jose Maurino, anyway? In a large frying / sauté pan pre-heat ½ cup of Regalo Amelia Tuscan-style extra virgin olive oil. As the oil warms, add ½ teaspoon of red chili flakes. Slice one onion, two – three bell peppers (one red, one green, and one yellow makes a delicious and very colorful combo!), and 2 lbs of thinly sliced skirt steak into thin strips. Add the sliced onion, bell peppers and steak to the pan and sauté in olive oil over a medium-high flame. While cooking add a couple dashes of Worcestershire sauce and two tablespoons of Yoshida sauce. As the fluid in the pan begins to cook off, add two cloves of crushed garlic, a couple pinches of Mexican oregano, and one cup of chopped pepperoncini and / or pickled yellow banana peppers, mixing thoroughly with the steak, onions, and peppers until done. Add salt and ground black pepper to taste. Split 8 inch sourdough Italian rolls and brush with Regalo Amelia Tuscan-style extra virgin olive oil. Brown on a hot griddle. Prepare a vinaigrette with Regalo Amelia Tuscan-style extra virgin olive oil, garlic, Italian herbs, salt and pepper, and red wine vinegar. Heap Jaime’s Italian steak onto each roll until it’s falling off the sides (the Don insists on this. We don’t know why.), sprinkle with your Regalo vinaigrette, and – while still hot, cover with slices of provolone or the Don’s favorite pepper Jack cheese. The Don likes to enjoy Jaime’s Italian steaks with Lay’s Classic potato chips, and nice glass (or two) of vino rosso. For Jaime, Diet Coke. Go You Cottagers! The World’s Best Eggplant Parmesan The other night the Don and sous chef Miles (home on winter break) decided to make Eggplant Parmesan. And we’re glad they did. The result surprised everybody but The Ever and Effusively Self-Congratulatory Don, who declared upon tasting, this to be the best Eggplant Parmesan he had ever enjoyed (and he’s enjoyed a lot…). Here’s how they did it: In a large wok, the prepared the Don’s favorite red sauce with Regalo’s Amelia Tuscan-style extra virgin olive oil. While simmering, they took two large eggplant and sliced the long way in ¼ inch thick slices. Now The Don has been paying dearly for the higher education of young Miles at Occidental college, and in recognition of Miles’ maturity, hard work and success, The Don has made it a point to give a listen to the young man’s ideas. In this he, and we all, were well rewarded when young Miles said: “Let’s use Panko crumbs and deep fry the eggplant.” Pure genius. (One, in fact, suspects a new Don in the making…). So the Don added Regalo Amelia Tuscan-style extra virgin olive oil about 4 inches deep to a large and heavy pot, heating the oil to about 350 F. The Don and Miles then drenched each piece of sliced eggplant in an egg wash (3 eggs beaten with about a tablespoon of milk and some salt), and then coated each slice with Panko crumbs. After breading in this fashion, the eggplant slices were deep-fried about 4 – 5 slices at a time to a golden brown and then set on paper towels to drain. Next, they coated a deep heavy Pyrex or ceramic baking dish with Regalo Amelia Tuscan-style extra virgin olive oil. They added a layer of the fried eggplant followed by a layer of The Don’s red sauce, followed by a layer of thinly sliced fresh mozzarella and provolone cheese. They continued alternating layers of eggplant, sauce, and cheese until just below the top of the baking dish. Cover with foil and bake at 325 F for about 30 minutes. Then remove foil and bake another 15 minutes or until the top layer of cheese and sauce browns. Remove from oven and let stand for 10 minutes before serving. You will never eat any other Eggplant Parmesan again. Ever. Anywhere. Thank you, Don. Thank you, Miles. Thank you for listening to young Miles, Don. ...Stay Tuned For additional Regalo Recipes... |
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