VCE: Rollatini with Capellini

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* Exported from MasterCook *

 

Rollatini with Capellini

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 ounces capellini or angel hair pasta

1 cup finely diced provolone or mozzarella

3 tablespoons freshly grated Parmesan

2 tablespoons chopped marjoram or basil, plus extra for

garnish

Salt and freshly milled pepper

2 large globe eggplants, about 3 pounds in all

2 1/2 cups Fresh Tomato Sauce

 

Slice the eggplant lengthwise no thicker than 1/3 inch or they'll be difficult

to roll later. Sprinkle both sides with salt and let stand an hour. Rinse and

blot dry.

 

Boil the capellini in salted water until slightly underdone, then drain. Toss

it with the cheeses and marjoram and season with salt and pepper to taste.

Divide the pasta among the eggplant slices, then roll them up.

 

Preheat the oven to 375ºF. Spread 1 1/2 cups tomato sauce in a large baking

dish and set the rolled eggplant, seam side down, inside. Cover with aluminum

foil and bake until the sauce is bubbling and the eggplant is heated through, 25

to 30 minutes. Heat the remaining sauce and ladle some onto each plate. Place

the eggplant rolls on the sauce, dust with the extra marjoram, and serve.

 

Makes 12 plump rolls, serving 4 to 6.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/19/01 "

Copyright:

" 1997 by Deborah Madison "

 

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Per Serving (excluding unknown items): 476 Calories; 19g Fat (34.1% calories

from fat); 20g Protein; 61g Carbohydrate; 10g Dietary Fiber; 26mg Cholesterol;

397mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 2 1/2

Fat.

 

NOTES : I first had these scrumptious rollatini in a Los Angeles restaurant,

Tuscany, where chef Tommaso Barletta fills them with fine capellini and serves

them with a fresh, light tomato sauce.

Nutr. Assoc. : 2053 1198 3562 0 0 535 0

 

 

* Exported from MasterCook *

 

Fresh Tomato Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 61

Serving Size : 1 Preparation Time :0:00

Categories : Sauces and Condiments

 

Amount Measure Ingredient -- Preparation Method

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3 pounds ripe tomatoes -- quartered

3 tablespoons chopped basil

or 1 tablespoon chopped marjoram

salt and freshly milled pepper

2 tablespoons extra virgin olive oil or butter

 

Makes about 2 1/2 cups

 

This quick little sauce is one I make on a regular basis during the brief time

good tomatoes are in the market. It takes about 20 minutes from start to

finish, depending on the type of tomatoes used. This sauce offers simple, pure

tomato flavor. It's delicious tossed with linguine.

 

Put the tomatoes in a heavy pan with the basil. Cover and cook over medium-high

heat. The tomatoes should yield their juices right away, but keep an eye on the

pot to make sure the pan isn't dry. You don't want the tomatoes to scorch.

When the tomatoes have broken down after about 10 minutes, pass them through a

food mill. If you want the final sauce to be thicker, return it to the pot and

cook over low heat, stirring frequently, until it's as thick as you want.

Season with salt and pepper to taste and stir in the oil.

 

FREEZING TOMATO SAUCE: Making sauce to freeze for the winter isn't a big

production-or a time-consuming one. When tomatoes are in season, I make the

Fresh Tomato Sauce using 4 to 5 pounds tomatoes or whatever is convenient. When

it's cool, I ladle it into plastic freezer bags in 1 - or 2-cup portions and lay

the bags on the freezer floor until they harden. This makes slim packages that

are easy to store upright, taking little space. When you warm the sauce, you

can season it with crushed garlic or an herb that goes with the dish you're

making.

 

S(Mailing Lists):

" Kathleen <schuller@i...> on 2000 "

 

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Per Serving (excluding unknown items): 501 Calories; 31g Fat (50.5% calories

from fat); 11g Protein; 58g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

112mg Sodium. Exchanges: 11 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3261