I came back to the post to add in this very important realization! I rolled the eggplant in the wrong direction!!!!! After a few months of cooking and researching recipes, I found a picture of the right way to roll these delicious rollatini. Mamma mia!
Once again the wonderful cook on Italian Food Forever has a few more winning recipes. Tonight we had chicken scarpariello and Eggplant rollatini. Both of these recipes include deep-frying or frying in oil and so I will not make both on the same night again. Delicious but on the fattening and time-consumming side. Ok, onto the recipes and picture tutorials! Let me add that I could not have made these dishes, both on the same night, without the help of this wonderful man!
by Deborah Mele
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces-I used three split boneless skinless breasts and 3 leg quarters
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
4 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
Juice From 1 Lemon
3 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley
Preheat the oven to 400 degrees
F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. (We browned ours in batches but did use this pan to cook the chicken and sauce in the oven.)
Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garlic.
As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter.
Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. *If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Deborah Mele 2002
*Notes-Here is where I made a mistake. I added the butter/flour mixture in first, then mixed and added the remaining butter. The sauce was thick so I added some more chicken broth to thin it just a bit. This did not change the flavor or texture of the sauce. We also omitted the parsley, accidentily, and it was still tasty. My husband and sons ate this up! The lemon juice, fresh, was the perfect addition to this dish. I usually add more garlic, I can’t help it, but this time I didn’t and I still could enjoy the meal. We had leftovers so this dish would have fed 5-6 adults.
This recipe was listed in the antipasti section at Italian Food Forever but I decided to serve this as a vegetable for our meal. Again, the deep frying was great tasting but too much for the two dishes together in a meal. But you must understand that Italians have 3-4 courses at dinnertime so this would have been served and there would be a break in the eating.
Serves 4 to 6
by Deborah Mele
1 Medium Eggplant
2 Tablespoons Salt
2 Cups Bread Crumbs
Thin Slices Mozzarella Cheese
Thin Slices Prosciutto (we used prosciutto) or Anchovy Fillets
Sun-Dried Tomatoes Packed In Oil (Or basil pesto)
Oil For Frying
Peel the eggplant, and cut it into 1/4 inch slices lengthwise. (Mine were too thick)
Place these slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour.
Rinse, and pat the slices dry.
Dip each slice first into the beaten egg, and then into the bread crumbs. Preheat the oven to 375 degrees
F. Heat the oil to 375 degrees F., and fry the eggplant slices until golden brown.Drain on paper towels.
Slice the sun dried tomatoes into long slivers. (This is where we made our first substitution, I spread basil pesto on in place of the sun-dried tomatoes)
Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit.
Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. (this is where the slice thickness plays a role,.my slices were too thick thus preventing me from being able to roll them, so we just did the best we could and secured with toothpicks)
Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve.
Deborah Mele 2002 – 2009
*My Notes-I left three without basil pesto for my son, who doesn’t eat many vegetables and he ate one! He also had peas so I guess that helps. These were simply delicious and again, we had leftovers. I am not sure how well these will reheat but it was a great experience in cooking nonetheless. I used the substitutions because of our taste preferences.
With the amount of work with both recipes, again I will stress do not attempt to make both in one night unless you are feeling wild and have a good bottle of Italian red wine to spur you on. Something like this, a Cleveland specialty wine we bought today while shopping at Chuppa’s Marketplace in Parma