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Jibby · 56-60, C
@AlmostAnAngel no what one of my specialties is is chicken eggplant parmesan. I don't load it with cheese though just some little chunks here in there. And a little ricotta droplets. Sometimes I put a layer of spinach in it. I also fried delicious meatballs and I don't put them in the sauce I use them as appetizers. And I never put heavy sauce in any of my baking dishes
Jibby · 56-60, C
@AlmostAnAngel picture this a hard crust semolina Italian bread sliced open high-end prosciutto from the old country. A quality Genoa salami some Mortadella which is almost like a ham with sliced pistachios in it. The pistachios are sliced so thin it has the texture of the meat itself. A couple of slices of mild provolone... Some people insist on what's Adela but you can't taste it you need something to hold its own against the meats. Light vinegar and oil and a slice of breaded eggplant maybe some Thin tomatoes. Let it sit for 10 minutes so all the flavors Marry.. that's something you can make yourself if you happen to have a specialty store near you
AlmostAnAngel · 100+, F
@Jibby omg! that sounds wonderful