VEGGIE STUFFED PANCAKES
Provided by Giada De Laurentiis
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
- Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
- Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
HOMEMADE ITALIAN VEGETABLE SOUP
"One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand," shares Margaret Glassic of Easton, Pennsylvania. "It's a family favorite, and it's good for us, too!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Add the pasta and tomatoes; heat through. Discard bay leaf.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
ITALIAN VEGETABLE PANCAKES
This savoury "pancake" is another great and simple recipe from Mark Bittman of the New York Times.
Provided by blucoat
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
- Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
Nutrition Facts : Calories 186.7, Fat 9.4, SaturatedFat 4.9, Cholesterol 124.4, Sodium 269.9, Carbohydrate 15.7, Fiber 2.9, Sugar 4.8, Protein 11.7
ITALIAN PANCAKES
These are beautiful savoury pancakes. This was cooked by a friend of mine in home economics in high school. I normally just add in quantities by memory so have tried to guess. I hope they are fairly accurate. You can also use flavoured pasta sauces such as red wine, garlic and herbs etc. You can also use left over mince from a spaghetti bolognese.
Provided by PetaBot
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift 1 cup flour into bowl.
- Make a well in the centre and drop in well beaten eggs.
- Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
- Beat until smooth then allow to stand for 1 hour.
- Grease frypan very lightly and heat.
- Pour in batter for a fairly large pancake.
- When edges are brown turn over.
- Repeat with remaining pancake batter.
- Cook mince in oil with garlic, onion and carrot.
- Add pasta sauce and cook on low for 30 minutes.
- Meanwhile in a separate saucepan melt 3 tablespoons of butter.
- Add 1/3 cup flour until bubbling.
- Add 2 cups of milk gradually, stirring continuously until thickened.
- Add cheese and set aside.
- Place pancake on plate and fill with meat sauce.
- Roll pancake up and use toothpick to hold in place.
- Repeat with remaining pancakes and mince sauce.
- Arrange on plate and spoon white sauce over pancakes.
- Serve with salad or chips or both.
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