In honor of National Italian Heritage Month, I’d like to share two of my favorite (and easiest) recipes with you: Grilled Vegetables and Pesto and my Tiramisu. Italian meals are best enjoyed over multiple courses and many hours. With these recipes and your favorite Michael Angelo’s entrée, you’ll be able to serve up an authentic Italian feast for the holidays, or any day, that will make mamma proud! If you make the Tiramisu in the morning, it’s ready by dinnertime, and the Grilled Vegetables and Pesto can be prepared while the lasagna or eggplant parmesan bakes in the oven (my favorite way to cook our meals)! Watch Michael Angelo and Sara as they take you through each step on how to make these delicious recipes! Click here to view the video.
Grilled Vegetables and Pesto
- 1 eggplant
- 1 zucchini
- 1 red pepper
- 1 yellow pepper
- ½ teaspoon(s) salt
- ¼ teaspoon(s) pepper
- 2 tablespoon(s) virgin olive oil
- ½ cup Pesto
- Slice the vegetables and season with salt and pepper, and brush with a little virgin olive oil.
- Using either your stove or outdoor grill, warm the vegetables a few minutes on each side. Grill for about 8-10 minutes or until zucchini and eggplant are tender.
- Arrange vegetables on a platter and drizzle with high quality balsamic or store bought pesto. To make your own pesto (always my preference!), simply blend ingredients like basil or arugula, garlic, hard cheeses like Romano or parmesan, and of course olive oil with a high powered mixer.
- For added favor, add pine nuts or walnuts if you have them on hand.
- 5 whole, fresh eggs
- 1 package of lady fingers
- 2-3 cups of strong Espresso coffee
- ¼ cup of sugar
- ¼ cup of rum (or liquid of choice like amaretto or vanilla extract)
- 500 grams of mascarpone cheese
- 250 grams of sugar
- 1 tablespoon of unsweetened cocoa powder
Before beginning this recipe, make sure your eggs are fresh. To do this, place them in a bowl with water. If the eggs go to the bottom of the bowl, they are fresh, if they do not and float to the top then do not use. After, separate the eggs yokes from the whites. Divide the sugar into two parts and whip yokes with one part of the sugar. Whip the whites to the texture of almost solid, then fold in the cheese, add in whipped yokes, and remaining sugar. Stir slowly not to break the texture.
- In a saucepan, whisk together the egg yolks and the sugar, cook over medium heat until mixture boils. Keep stirring — this is very important as it keeps the egg yolks from scrambling! Boil gently for one minute, remove from the stove and let it cool. Cover the mixture tightly and chill in the refrigerator an hour.
- Combine the coffee and the rum. Try not to drink it! Split the ladyfingers in half lengthwise and drizzle with the coffee mixture.
- Arrange half of the soaked ladyfingers in the bottom of a 7×11 inch dish. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over that. Repeat the layers and dust with cocoa. Cover and refrigerate for four to six hours before serving (waiting is the hardest part!).