Eggplant Parmesan

Eggplant

Flour

Grated Parmesan cheese

Fresh Mozzarella cheese (the little balls work best)

Tuscan Tomato Sauce

Vegetable/Sunflower Oil for deep frying

Directions: Slice eggplant thinly. Lightly dust slices in flour and fry in oil until lightly browned. Place on paper towels to remove excess oil. Grease baking dish. Put a light coating of tomato sauce on bottom of baking dish. Layer eggplant, a few tablespoons of tomato sauce, parmesan cheese and mozzarella cheese. Need at least four layers. Try to make each layer equal. Be sparing with tomato sauce. Bake at 375 degrees for 30 minutes until well browned.

Comment: If freezing, freeze before baking. It can be put in the oven frozen.

Egg Pasta Dough

Per person:

3/4 cup flour (Semolina/King Arthur or mix)

1 egg

2 tsp. olive oil

1 T. lukewarm water, or so

Pinch of salt

Directions: Place flour on wooden board and make a well in the middle. Break eggs into well and add olive oil and salt. Work the eggs, oil and flour together using a fork, gradually drawing in flour from the sides of the well, until a batter forms and the eggs have been absorbed by the flour. Set the fork aside and bring the dough together with your hands. If too dry, add water, too sticky add flour. Mop up any leftover flour with your dough and start kneading it.

Kneading technique: Press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Knead the dough for 10 minutes or until very smooth, firm and quite plastic. Do not skimp on the kneading or the dough will tear when rolling it out. The dough is ready when it feels silky and smooth and bounces back when you press your thumb into it. Cover with damp towel and let dough rest for at 30 minutes. Divide dough and roll out to desired thickness. Use pasta attachment if preferred. As dough is cut into spaghetti, fettuccini, etc. immediately lightly coat with Semolina flour to avoid sticking together.

To cook, bring salted water to a boil. Add fresh pasta. Cook a minute or so longer after it floats. Entire cooking time should be 3-4 minutes.

Comment: Sensky family members are not normal people, so probably assume two servings per.

Tuscany Meatballs

2 pounds meat (prefer meatloaf mix)

Stale bread & milk to soak

2 eggs

Fresh Parmesan Reggiano / Grana Padano

Tuscan Tomato/Spaghetti Sauce

Nutmeg

Lemon zest (1/3 of lemon)

Directions: Tear bread in small pieces...probably 4-5 slices but this is subjective. Soak break in milk. Combine meat, bread mixture, beaten eggs, lemon zest, pinch of nutmeg and few T. spaghetti sauce. Add cheese and additional sauce to appropriate texture.

Make meatballs. Place raw meatballs into simmering spaghetti sauce to cook. Usually takes 15-20 minutes. Meatballs can remain in sauce longer.

Comment: The lemon zest is what makes these so good. Remember that meat mixture will be pretty wet.

Tuscany Tomato/Spaghetti Sauce

1 large onion, finely chopped

4 heaping T. chopped garlic

1 cup olive oil

3-4 large cans of crushed or finely diced tomatoes

Fresh basil

Salt and Pepper

Directions: Generously coat the bottom of the pan with olive oil. Add onion and sauté until soft. Add chopped garlic and cook until browned. Watch carefully not to burn. Add crushed canned tomatoes. Blend in remaining olive oil. Simmer for minimum of 30 minutes. Stirring frequently. When ready to serve. Add freshly torn basil and salt and pepper to taste and simmer 10 more minutes.

Comment: Sounds like a lot of olive oil, but important to taste and consistency. This sauce also makes a great pizza sauce. Cento brand crushed tomatoes are best!

Chicken Paprikash & Spaetzle

Paprikash                          

8-12 pieces thighs/legs                

2 tsp. Hungarian paprika     

2 red bell peppers, seeded          

2 tomatoes                      

1 tsp. chicken consommé power

6 cloves garlic

Olive oil

2 onions (peeled and sliced)

¼ cup fresh chopped parsley

Salt & Pepper

2 T. cornstarch

Spaetzle

2 large eggs

¾ cup tepid water

½ tsp. salt

2 cups flour (more or less)

Paprikash Directions:  Using mostly skinless thighs, sprinkle the chicken pieces generously with paprika, salt and pepper.  Let rest.

Place the bell peppers, tomatoes, chicken consommé powder and garlic into a food processor or blender.  Blend to form a sauce.  (To kick it up, add ¼ tsp. red pepper flakes or a little cayenne pepper.)

In a large, deep skillet or Dutch oven, heat olive oil over medium.  Sauté the onion slices in olive oil until tender.  Once onions soften and start to caramelize, add the seasoned chicken to the pot.  Sauté for a few minutes.  

Pour the blended sauce over the chicken pieces.  Add water till the sauce just covers the chicken.  Sprinkle with 3 T. chopped parsley, season with salt and pepper to taste, and a little sprinkle of Hungarian paprika, and bring to a boil.  Reduce heat to low simmer.  Cover the pan, vented slightly.  Cook the chicken for 1 hour or to desired tenderness.  The longer it simmers the more tender it becomes.

When the chicken is finished, add salt and pepper to taste.  Mix together 2 T. cornstarch with 3 T. cold water.  Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm spaetzle or the starch of your choice -- rice, egg noodles, mashed potatoes, gnocchi.   Garnish with remaining 1 T. chopped parsley.

Spaetzle Directions:  Bring a large pot of well-salted water to boil.  Beat the eggs and tepid water together with the salt.  Slowly beat in the flour ¼ cup at a time to make a soft, sticky dough.  You may not need all the flour, or you may need more – stop adding flour when the texture of the batter is soft and pliable.  Let the mixture rest for 10 minutes.  Beat the mixture again.

Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water.  (I had trouble making this work and created a sticky mess.  Instead, on a floured surface, I rolled the dough between my hands to form long strands and then cut off tiny pieces to make a pile of small bits that I then added into the pot.)

Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through.  Remove from water with a slotted spoon and drain.  Toss with butter to avoid sticking together.  Repeat the process until all noodles are made.

Comment:  Can easily spice up.  If no fresh tomatoes, a large can of tomato pieces/crushed can be substituted for the sauce.