italian boy

italian boy

Tuesday, September 14, 2010

baked cheese tortellini with eggplant


Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes.   Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool.  Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done.  Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese.  Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn.  Carefully remove and set aside for a minute to slightly cool but should still be served hot.  A helping of this with some cracked pepper and some fresh basil will keep you going back for more.  Sure to please almost any crowd.

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About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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