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Forza Italia




4 Cups of Chopped Canned Tomatoes

3 Cloves of Garlic, Minced

1/2 Medium Onion, Finely Chopped

3 Tablespoons Chopped Fresh Basil

Salt & Pepper

Pinch of Red Pepper Flakes (Optional)

Other Ingredients:
3 Pounds Small to Medium Eggplants

Cooking Oil Spray (Such as Pam)

1 Pound Reduced Fat Ricotta Cheese

1 Cup Reduced Fat Mozzarella Cheese

1 Cup Grated Parmesan Cheese

1 Medium Egg (or Egg Substitute)

2 Tablespoons Minced Fresh Basil

Peel the eggplant if doing so, and cut into 1/2 inch slices lengthwise. Sprinkle with salt, and layer the slices in a colander to drain, placing a plate and a weight (such as a few cans of tomatoes) on top. Leave to drain for about an hour.

While the eggplant is purging, begin the sauce by heating the oil in a medium saucepan. Add the onions and cook until they are translucent. Add the garlic and cook another minute and then add the tomatoes. Season with the chopped basil and other seasonings, and let simmer on low heat for about 30 minutes.
Rinse the eggplant slices and pat dry. Either broil or grill the eggplant, first spraying lightly with the oil spray to prevent sticking. Cook until golden on either side. In a separate bowl, mix together the ricotta, mozzarella and 1/2 cup of parmesan cheese. Add the egg, basil and season to taste. In an 8 X 12 inch baking dish, spread about 1/2 cup of the sauce along the bottom. Add a couple of spoonfuls of water, mixing lightly. Place a layer of the eggplant slices on this sauce, overlapping slightly. Spoon over enough sauce to cover lightly, and then sprinkle with about 1/4 cup of the parmesan cheese. Repeat with another layer of the eggplant slices and the sauce. Spread the ricotta mixture over this, and finish with the last layer of the eggplant and sauce. Sprinkle with the remaining 1/4 cup of parmesan cheese, and bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let rest 15 minutes before serving. BUON APPETITO



1 Loaf Crusty Italian Bread -- Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil

Tomato Topping:

3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces

Salt & Pepper

2 Tablespoons Olive Oil

3 Tablespoons Fresh, Chopped Basil

Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately. BUON APPETTITO


To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutesIngredients:
3 cups (600g) short grained rice, e.g. Arborio, Carnaroli or Vialone Nano
1 1/2 quarts (1.5 l) good meat broth, boiling hot
2/3 cup (120 g) unsalted butter
2 1/4 ounces (70 g) beef marrow (get this from your butcher, or an oriental market), minced
A small onion, finely sliced
1 cup (250 ml) dry white or tannic red (not oaky) wine, warmed (if possible)
A packet of saffron pistles (about 0.1 g -- powdered will do, but pistles are better)
2 1/3 cups (120 g) grated Parmigiano (half this if you are using the risotto as a bed for ossibuchi)
6 sheets real gold leaf (quite optional, as garnish for a truly extravegant meal)
Place the saffron pistils in a bowl to steep with some of the meat broth.

In a casserole, simmer the finely sliced onion and the beef marrow in half the butter over an extremely low flame for about 10 minutes; the onion should become translucent but not brown. Remove the onion and marrow with a slotted spoon and set them aside.

Sauté the rice over a moderate flame for 7-10 minutes, stirring constantly lest it stick and burn. About a minute before the rice is done, return the onion mixture to the pot. Stir in the warmed wine, and cook, stirring, until it has completely evaporated. Then stir in a first ladle of the hot broth, and once most has been absorbed, another, stirring and adding liquid until the rice is almost at the al dente stage.

Stir in the saffron pistils, the remainder of the butter, half the cheese, turn of the flame, and let the risotto sit covered for a minute. Then serve it, either as a bed for ossibuchi alla milanese or as a first course, with the remainder of the cheese on the side. If you are serving the risotto with the gold leaf, divvy it into individual portions in the kitchen and carefully lay a sheet of gold over each.

Note: When you add the wine, it is very important that it be warm, because the addition of cold liquid will shock the rice and make it flake.


Strawberry Sherbet: The essence of spring!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutesIngredients:
3/4 pound (350 g) ripe strawberries, hulled
The juice of an orange, and of a lemon
3/4 cup (150 g) sugar
1 pint (500 ml) water
An ice cream machine
Put the hulled strawberries through a wire mesh strainer. Combine the lemon and orange juices with them, and, in the meantime, simmer the sugar and water uncovered for 10 minutes. Stir the syrup into the fruit mixture and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.
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Recognitions & Associations

10 Years