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These Are A Few Of My Favorite Things…Eggplant Manicotti Parmigiana….Nerone Art

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“The art of dining well is no slight art, the pleasure no slight pleasure.”
Michel Eyquem de Montaigne, French essayist
(1533-1592) ‘Essays’

 

copyright 2013 Maria Liberati/Art of Living, PrimaMedia,Inc

Parmigiano-Reggiano, Luciano Pavarotti, Balsamic Vinegar,Sergio Terzi (the artist known as Nerone)…if you happen to be anywhere near Conegliano, Italy between now and October 13th you can catch a glimpse of Nerone Art in Piazza Cima in Conegliano  at the Teatro  Accademia….for more info  go to  http://www.prospettiveweb.com/

http://www.neroneart.com/index.php?a=know

 

nerone painting

Nerone painted my portrait a few years ago, besides being honored to have been one of his subjects, I also got  to spend time in Parmigiano-Reggiano territory while having my portrait painted there and found myself   surrounded by wheels of  this cheese ..also  considered a work of art  ..and studied the age old process of producing this sweet creamy delectable treat with some artisan producers…

Here is a recipe to go with all my favorite things in Reggio Emilia

Eggplant Manicotti  Parmigiana with Provolone Cheese

1 large eggplant sliced

eggplant fresh

2 ounces of spicy aged provolone cheese

1 cup of tomato sauce

small handful fresh basil leaves

1 clove garlic

3 tablespoons grated parmigiana-reggiano cheese’

extra virgin olive oil

salt and pepper to taste

 

Cut eggplant into slices approx 1/4 inch thick. Place 2 tablespoons olive oil in a saute pan, warm for 1 minute, cook eggplant slices on each side for a few minutes.  Set sides slices and let cool.

In saute pan place 1 tablespoon of olive oil with garlic clove, add in tomato sauce or passata di pomodoro., salt, pepper and a tablespoon of water. Let this saute over low heat for 30 minutes or until sauce has thickened.

 

Drizzle olive oil on bottom of ceramic pan. Slice provolone.  Lay out each slice of eggplant flat, place in center a slice of provolone, one basil leaf. Wrap eggplant slice and place toothpick in to hold, place in casserole dish, cover with tomato sauce and grate parmigiana reggiano on top. Repeat with each eggplant slice.

 

For more great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occaasions-2nd edition

cover smaller (2)

 

**September 28th  and 29th-SEE YOU AT FESTA ITALIANA IN SEATTLE WASHINGTON and stop by some of these other yummy venues and events as well while there:

Thursday, September 26th, 7 PM to 9 PM, SAVOUR Specialty Foods, 2242 NW Market St, Seattle, WA 98107, book signing and sampling,

SAVOUR Specialty Foods  http://savourspecialtyfoods.com/

 

Friday, September 27th, 5 PM to 7 PM, Intentional Table, 124 Madrone Lane North, Bainbridge Island, WA 98110, book signing and sampling,

Intentional Table  https://www.intentionaltable.com/

 

Saturday, September 28th, 11 AM to 1 PM, Culinaire The Cook’s Shop, 251 Westfield Southcenter Mall, Seattle, WA 98188, book signing,

Culinaire The Cook’s Shop  http://culinairecooks.com/

 

Saturday, September 28th, 6:30 PM  Quintessential Gourmet, 2001 Western Avenue, Suite 110, Seattle, WA 98121, book signing and sampling,

Quintessential Gourmet  http://www.quintessentialgourmet.com/

 

For more info on all these events email: events@marialiberati.com

Designed by Brian Hanshaw

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