Proud Italian Cook

Eggplant and Burrata Lasagna

April 2, 2016 by Marie 9 Comments

Lets just start out by talking about burrata cheese because it’s the key ingredient in this lasagna, no ricotta is required. Burrata is quite popular now but if you’re unfamiliar with it burrata is a basically a fresh cheese made from mozzarella and cream. The outer shell consists of fresh mozzarella but when you gently tear into the middle it’s filled with soft cream filled curds, it’s heavenly!

If you can get a hold of the imported burrata straight from Italy, please do so it’s such a treat, smear it on some crusty bread and you’ll be speechless! The good news is it’s also produced here in the U.S. and it’s pretty easy to find and that type is perfect for this recipe.

You’ll also need some roasted tomatoes and roasted eggplant slices, marinara and lasagna sheets, the kind you have to boil. I never got on that no-boil band wagon, I’ve tried them a few times and didn’t like the taste or texture it’s just not the same in my opinion, so for this recipe boil your pasta please!

Serving the lasagna in individual gratin dishes makes for a nice presentation and it’s so much more special that way, don’t you think? Prepped and ready to go into the oven, which by the way you can prepare ahead of time.

If you have a smaller size dish you can always cut your lasagna sheets to fit it, after it’s boiled it’s easy to cut. I used three sheets per serving.

This is so light and luxurious, the creamy burrata is the shining star that takes this over the top and the eggplant and roasted tomatoes add so much depth of flavor.

It’s a winner, make it for someone special.

(Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.)

4.0 from 1 reviews

Eggplant and Burrata Lasagna

Author: Marie

Ingredients

Ingredients are for two servings, feel free to double or triple.
3 balls of burrata
1 medium eggplant cut into circles, roasted or pan sauteed in olive oil until golden crisp
1 pint of colored cherry tomatoes, left whole, roasted in olive oil with fresh basil
1 quart of marinara sauce, preferably homemade, (you'll have leftover)
6 pasta sheets, three per serving, the kind you have to boil, cooked al'dente
fresh basil for garnish

Instructions

Heat oven to 375 degrees. Brush 2 individual gratin dishes with olive oil.
Spoon marinara on the bottom of each.
Place one sheet of lasagna down and spoon marinara on top then add three slices of cooked eggplant.
Gently tear into the burrata and place pieces on top of eggplant.
Scatter the roasted tomatoes on top with some shredded basil.
Then repeat two more times. pasta sheet, marinara, eggplant, burrata, tomatoes and basil.
Place gratin dishes on a rimmed baking sheet for easy in and out of oven.
Bake for about 15 minutes just until warmed and burrata has gently melted.
Let it rest a few minutes before serving when sauce has stopped bubbling.
Garnish with more shredded basil.

Sausage Bread

March 22, 2016 by Marie 17 Comments

This recipe of sausage bread connects me to my childhood, I remember my mom use to make this for special holidays and special occasions, even picnics.

When I was a kid I thought making this was such a big ordeal, but when I got married and started making it on my own I realized just how simple it was to put together.

You can create many variations to this sausage bread but one thing for sure is that you want to use a good quality Italian sausage, I tend to go with a spicy version because I feel you need it and the dough calms down the spice anyway.

You definitely need some shredded mozzarella and a nice sharp grated pecorino romano cheese. I also like using something green, I’ve used chopped parsley, wilted and drained spinach and sautéed broccoli rabe using the tips only, but if you prefer not using anything green, that’s good too.

The other important thing is the dough, you need a good quality pizza dough, a one pound ball. I have to admit working with yeast is not my favorite thing to do, I use to be more enthusiastic when I was younger, now I avoid it at all costs, I’d rather go out and buy a good quality pizza dough which fortunately I have many sources that surround me, but if you love making your own dough please do so.

You roll out the dough in a nice big rectangle, then layer with all your delicious ingredients, it’s as easy as that!

Then roll it up jelly roll style, pinch the bottom together and bake it seam side down.

You can form it into a curve or just straight.

Each slice is filled with so much flavor from the cheese and sausage filling.

I guarantee you’ll want some warm marinara for dipping!

Every time I make this I say I should have added some additional red pepper flakes or more grated romano, so don’t be afraid to spice it up!

This post has been updated in 2021, the picture above shows it made using just parsley for the green, I have since enjoyed using sautéed broccoli rabe, tips only.

You won’t believe how something so simple to make can taste like a million bucks, I hope you try this special sausage bread!

Follow along with me on Instagram to see what I’m cooking up during the week.

4.7 from 3 reviews

Sausage Bread

Author: Marie

Ingredients

1 pound ball of pizza dough, good quality store bought or homemade
1 - ½ lb. of Italian sausage, casings removed if you like spicy use that
2 cups of shredded mozzarella, do not use fresh mozzarella.
¾ cup or so of grated romano cheese.
1 cup of rapini,( broccoli rabe) tips only, sautéed til tender, or chopped parsley, or chopped spinach, cooked and drained
black pepper
olive oil
extra romano and a little mozzarella to top on rolled dough
marinara for dipping

Instructions

Heat oven first to 400, bake for 15 minutes then reduce oven to 350 and finish baking until deep golden around 30 minutes more.
Place a piece of parchment on a rimmed baking sheet.
Have your dough at room temperature before rolling out.
Brown sausage in a skillet with a little bit of olive oil, cooking until you see no pink, breaking up the pieces into crumbles, let it cool down and drain on paper towel.
Roll your dough into a large rectangle, as big as you can get it.
Scatter cooked sausage all over dough leaving a 1 inch border all the way around.
Sprinkle the shredded mozzarella cheese evenly all over sausage.
Sprinkle grated cheese, evenly all over.
Sprinkle chopped parsley, cooked rapini tips or cooked spinach all over.
Grate black pepper on top of mixture, at this point you could add some additional red pepper flakes or more grated cheese, it's up to you, depending on the heat of your sausage.
Start to roll the dough, jelly roll style, tucking in the ends as you're rolling so no leakage occurs while baking, pinching dough making sure it's sealed at the seams.
Place large log or half moon shape unto a parchment lined baking sheet, seam side down. ( make sure seam is pinched and sealed.)
Brush top and sides with olive oil, grate some black pepper on top, a sprinkle of romano and a little shredded mozzarella here and there.
Bake as stated above but ovens do vary.
Remove from pan and place on a rack to cool so it doesn’t get soggy on the bottom from moisture.
Let it rest before cutting into it so that the cheese sets, use a serrated knife to cut your slices.
Serve as a appetizer, lunch with a salad or an addition to any special meal.
Serve it with some warm marinara for dipping

17 Comments Filed Under: Appetizers, Breads, Party Foods Tagged: Easter bread, holiday bread, Italian sausage, Italian sausage bread, picnic bread, special occasion baking

Springtime Risotto

March 15, 2016 by Marie 7 Comments

I know spring is here when I see tender asparagus, early peas and my beloved baby artichokes popping up in the produce aisles. Baby artichokes are so easy to prepare and with a little trimming you’re able to eat the whole thing, there’s no comparison to the taste and texture of fresh verses frozen, jarred or canned, none at all!

One way I love to showcase them is with risotto, the creamy rice along with the tender veggies are just the perfect combination!

With minimal prep work you can get this on your table in no time and what a treat it is, a one pan wonder in deed. Don’t be intimidated when making risotto it just needs a little nurturing and constant stirring but you can’t beat the end result!

This meal will make you, your family and your guests very happy!

( You can also follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week )

5.0 from 2 reviews

Springtime Risotto

Author: Marie

Ingredients

4 fresh BABY artichokes, trimmed and kept whole
1 small zucchini, sliced into rounds
1 lb. of fresh asparagus, tender and thin, trimmed and cut into thirds or fourths
1 heaping cup of fresh or frozen peas
1 small leek, cleaned and sliced
1½ cups of arborio rice
1 quart of chicken or vegetable stock, warmed and simmering on the stove
½ cup white wine
1 cup of parmesan cheese, finely shredded
handful of parsley
1 tablespoon, butter
2 or so tablespoons of olive oil

Instructions

Prep veggies ahead of time, for the Baby Artichokes: Snap off the outer leaves until you reach the tender pale yellow green layers, then with a serrated knife trim the tip and stems. You can steam or boil, they take about 15 minutes, I usually boil placing them whole into the water with some lemon slices and a drizzle of olive oil. When finished, let them cool then place them tip side down and cut in half, you now will have 8 artichoke halves.
For the Asparagus, roast on sheet pan at 400, don't let them get brown, it only takes a couple of minutes.
For the Zucchini Rounds, saute in olive oil, medium high heat on top of stove until golden, just a couple of minutes it takes.
Cook Peas accordingly.
FOR THE RISOTTO:
Have broth simmering on low heat in separate pan.
In a heavy bottom pan heat olive oil and butter on medium heat, when melted add in the leeks, cooking until soft.
Add in rice, stirring for a few minutes until well coated and hot.
Deglaze with wine, let it cook down for a few seconds.
Add in a ladle full of broth, stirring until it all absorbs.
Continue adding in broth, same way, stirring it and letting it all absorb.
You'll know when it's done because rice mixture will become creamy and tender with just a little bite, you don't want your rice to taste mushy.
Pull off the heat, add in the cheese and stir until incorporated, add a drizzle of olive oil, salt and pepper to taste and gently fold in all the veggies.
Garnish with parsley.