ITALIAN DINNER NIGHT and it's....ALL VEGETARIAN

 

Isn't it fun to make Friday night a bit special....
it's always lovely to spend the evening dining out
out at a beautiful restaurant, but it's also just as enjoyable
to spend the evening at home and cook a romantic dinner
with the one you love.......

This beautiful Tuscan Copper serving tray is from Amazon.

Italian food always seems a bit romantic and festive to me...
so tonight we are trying out three new recipes to us....
an appetizer, the main course and of course a sweet ending!

Let's begin with our Appetizer....
I chose these particular appetizer and the main course
as I could use some of the same ingredients....

Artichoke Patties

 1 jar artichoke hearts, drained and finely chopped
1 egg
1/2 cup bread crumbs
1/2grated cheese (I used Pecorino Romano)
Pepper to taste
1/2 teaspoon garlic powder
¼ t. onion powder
Fresh mozzarella
 Bowl of panko or seasoned Italian breadcrumbs

 Chopped artichoke hearts and add to bowl. Whisk one egg and add to bowl with all other ingredients except mozzarella and breadcrumbs. Mix all together. Add more bread crumb if needed. Scoop mixture using an spoon. Add a piece of fresh mozzarella and form into a ball. Roll and then flatten it and add into breadcrumbs. Fry patties in olive oil and a tablespoon of butter until golden brown. Remove, pat with paper towel and dip into favorite Marinara sauce.

These were a hit!!!

I love Italian recipes....
basically your favorite marinara, Italian cheeses and herbs...
and whichever pasta you prefer!

ESTELLE'S EGGPLANT LASAGNA
1 jar of Marinara
1/2 box of lasagna pasta
1/2 eggplant, peeled and sliced in rounds
Olive Oil

Salt, Pepper, Garlic Powder, Onion Powder and
Italian seasoning
Fresh sliced MOZZARELLA
Fresh shredded ROMANO 
Béchamel Sauce

Slice the eggplant in 1/8 inch slices, season with
salt, pepper, garlic powder and onion powder.
Place on baking sheet, sprinkle with olive oil and
bake at 400 degrees for 10-12 minutes.

While eggplant is in the oven, prepare the Béchamel.

In a saucepan, melt 2 T. BUTTER,
Add 2 T. FLOUR and blend well.
Pour in 1 1/4 CUP MILK.
Add salt and pepper to taste and allow
sauce to cook over medium heat, stirring constantly
until thickened.

Boil lasagna noodles until slightly softened.

Now it's time to  build your lasagna...

In a oiled prepared baking dish,
begin with a layer of Béchamel...
then a spoonful of Marinara sauce...
sprinkle Italian seasoning....
a few slices of eggplant...
then slices of Mozzarella....topped with 
shredded Romano cheese....
repeat layers until all is used.
Bake at 375 degrees for 30 minutes.
Allow to rest about 15 minutes before serving.

This is so very delicious........serve with a fresh salad
and hot French bread!

I have pared down the portions in these ingredients...
if you are serving more than four people, double the recipe.

~ESTELLE'S SWEET ENDING~

Although, Angel Food Cake is not really considered Italian cuisine,
it is very light and low in fat calories after
a main course of pasta.....and it's what we hand on hand......

Confetti Angel Food Cake

How easy is this for serving a beautiful dessert...
a box mix and water....

Served with a scoop of homemade vanilla ice cream.....
and frozen blueberries....scrumptious!!!

I believe that even the "meat lovers"  in your life will
enjoy these recipes....