Italian Lunch Recipes Cookbook

By Nom Nom World Publishing

This Italian Lunch Recipes Cookbook is perfect for getting new cooks inspired. With delicious and tasty recipes for the whole family, this cookbook has everything you need to make your next Italian lunch special. From pasta dishes to salads, there's something for everyone in this cookbook. Plus, the easy-to-follow instructions make cooking a breeze. So what are you waiting for? Pick up a copy of this book today and eat the Mediterranean way

• Language: English
• Publisher: Nom Nom World Publishing
• Release date: May 17, 2022
• ISBN: 9781393532781

Book preview

Caponata

Ingredients:

Eggplants, one large - cut into one-inch cubes

Extra-virgin olive oil, four tablespoons

Yellow onion, one medium - chopped

Red bell pepper, one - chopped

Celery stalks, two thinly sliced

Cloves garlic, two - pressed or minced

Crushed fire-roasted tomatoes, one can (fourteen ounces)

Pitted green olives (ideally Castelvetrano), a quarter cup - roughly chopped

A quarter cup raisin, red or golden

Red wine vinegar or white wine vinegar, three tablespoons

Capers, two tablespoons - drained

Honey or sugar, one tablespoon

Red pepper flakes, a quarter teaspoon

Bay leaf, one

A quarter cup chopped fresh mint, flat-leaf parsley and/or basil

Fine salt – half teaspoon

Freshly ground black pepper

Instructions:

Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius). To keep the eggplant from sticking to a big, rimmed baking sheet, line it with parchment paper.

Place the diced eggplant in the pan that has been prepared.

Sprinkle it with 14 teaspoon salt and 3 tablespoons olive oil, then toss to coat (some of the eggplant pieces may be more soaked with oil than others).

Roast the eggplant for 30 to 35 minutes, stirring halfway through, until golden brown.

Meanwhile, in a medium Dutch oven or heavy-bottomed saucepan over medium heat, warm the remaining tablespoon of olive oil.

Combine the onion, bell pepper, and celery in a large mixing bowl.

Add the remaining 14 teaspoon salt and 10 twists of black pepper to taste.

Cook, turning frequently, until the onions are soft and starting to turn brown, approximately 9 to 12 minutes.

Stir in the garlic for approximately 30 seconds, or until fragrant.

Stir in the tomatoes until everything is well combined.

Combine the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf in a large mixing bowl.

To blend, stir everything together. Simmer for about 10 minutes over medium-low heat, stirring periodically.

Remove the bay leaf and toss it out. Cook for another 2 to 3 minutes after adding the roasted eggplant.

Reserving a small handful of fresh herbs for garnish, stir in the majority of the fresh herbs.

Turn off the heat in the saucepan.

To get the right mix of tangy-sweet-spicy-salty, adjust to taste.

Add extra vinegar (by the tablespoon), honey (by the teaspoon), red pepper flakes (at least 14 tsp, but I enjoy spicy), and/or salt to taste (for more overall flavor).

Place it in a serving basin and sprinkle the remaining herbs on top.

Allow the caponata to rest at room temperature for an hour before serving, or refrigerate for longer.

Serve with crostini if preferred, warm or at room temperature (some even like it refrigerated).

Caponata can keep in the fridge for about 5 days if covered.

Nutrition:

Calories: 193 kcal

Carbohydrates: 25.5 g

Protein: 3.4 g

Fat: 10.6 g

Sun Dried Tomato Chicken Florentine Pasta

Ingredients:

Ziti or other pasta, eight ounces

Chicken, one pound - cut into bite sized pieces

All purpose, one tablespoon - seasoning mix for the chicken

Jar DeLallo sun dried tomatoes, seventeen ounce - drained

Spinach, two cups

Mozzarella cheese, half cup

Parmesan cheese, half cup

Butter, one tablespoon

Heavy cream, one cup

Cayenne, a quarter teaspoon

Garlic,