Phentermine Mediterranean Diet Resources

Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Pasta Sorrentino

August 21, 2010

1.5-2 lbs. yellow onions sliced 2 lbs purple eggplant cubed (skin optional) 1 lb Mozzarella 2 28 oz. Cans of plum tomatoes (San Marzano preferred) Salt to taste 2 lbs Rigatoni or pasta of your choice In a 12 Sautee pan or large pot of your choice, heat olive oil over medium-high, add onions and sautee until lightly tanned. Add eggplant and continue to cook, stirring occasionally until the eggplant is tender. Add the tomatoes and salt. Continue to cook until flavors blend. If sauce becomes too thick add a little water. Stir occasionally to prevent the sauce from burning. Bring a pot of 10 to 12 quarts of water to boil. When the water is boiling add 4 to 5 tablespoons of salt or to taste, add the pasta and cook for approximately 12 minutes until slightly underdone (check package instructions). Drain pasta. In a large pan toss pasta with grated Italian cheese. Add eggplant sauce and cubed mozzarella . Mix thoroughly. Spread additional cheese on top of pasta. Cover top of pan with aluminum foil and bake at 375 degrees until mozzarella is melted. Should serve 8-10 as a first course.

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