A lighter alternative to traditional eggplant parmigiana, these single-serving eggplant towers are a wonderful summer meal. They are a much easier, faster and lighter version of the hearty traditional dish because the eggplants are grilled, not fried. Served hot or cold, this vertical rendition of the parmigiana is sure to impress your guests
Category: Appetizer
Deep Fried Mozzarella Sandwich
This pimped up Italian version of the grilled cheese sandwich is a classic dish from Naples. As with anything deep-fried, this baby will have everyone’s taste buds going crazy. Usually made with stale bread, you can also use simple toast or fresh crusty bread as well.
Supplì Rice Croquettes
Often used as street food, supplì al telefono are a Roman specialty in the form of rice croquettes. The basic recipe uses carnaroli or arborio rice cooked and enhanced with meat sauce and pecorino. The rice is left to rest before making the rice balls, which are then breaded and fried. The term supplì comes from the French word surprise (surprise in English), referring to the stringy mozzarella in the centre of the fried treat. When bitten or cut open, the mozzarella strings resemble telephone cords—from the days before cell phones, of course!
Fennel and Orange Sicilian Salad
This orange and fennel salad is a fresh, colourful starter perfect for hot summer months. The mix of soft and crunchy textures and sweet and sour flavours of this dish are really what make it so attractive. Add a few black olives for an additional briny taste and a few drops of white balsamic vinegar to liven up the fennel’s licorice flavour. As with every simple recipe, success lies in the details. Carefully slice your ingredients, making sure to balance them out in the plate for a nice presentation. This salad also makes an interesting main course when combined with ricotta salata or a beautiful side dish with some seared tuna.
Gabi's Italian Food Blog 