Ricette Toscane

Panzanella

INGREDIENTS: 
1 lb Hard crusted Italian Bread
15 Ripe Cherry Tomatoes
2 Medium Cucumbers
1 Medium Red Onion
1 Celery Stalk
5-6 Tbsp Extra Virgin Olive Oil
3-4 Tbsp Balsamic Vinegar
Fresh Basil Leaves
Salt and Pepper

Pull apart the bread and mix it with some water. While the bread is soaking, cut the cherry tomatoes, cucumbers, celery and red onions and put them in a separate mixing bowl. 
Drain the bread out well and break it up into another mixing bowl. Then cut 10-12 basil leaves and add them to the tomatoes, celery, cucumbers and onions.
Combine the veggies with the bread and stir in some balsamic vinegar, olive oil, salt and pepper.
Let it refrigerate overnight and serve the next day,

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Eggplant Croquetts

Ingredients:
4 Eggplants
8oz Breadcrumbs
2 Eggs
Parsley Bunch, chopped finely
Garlic, 2 cloves, chopped finely
Salt and Pepper
Oil for frying

Preheat oven to 450. Make lengthwise slits in eggplants and bake for 45 minutes to an hour, until they feel soft inside then let them cool. Peel and squeeze the water out of them well using a dishtowel. Chop finely. Add the rest of the ingredients and mix well. If the consistency seems too soft , add more breadcrumbs. Form little balls and roll in more breadcrumbs. Fry in oil until golden brown.

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Baked Tomatoes with Risotto 

Ingredients:
8 medium ripe round tomatoes
4 tablespoonfuls of parboiled rice
10 basil leaves
2 cloves of garlic
Olive oil, salt, pepper
Half teaspoonful of sugar

Cut off the top of the tomatoes, so that you have a cap and set it aside. Empty out the flesh of the tomatoes with a spoon. Add this flesh to the basil, salt, pepper, garlic and oil. Mince in a blender and add the raw rice. Mix well. Fill the tomatoes up to a little over halfway up. Replace the caps and brush with a little oil and the sugar. Place in a baking dish with a little oil and bake for 20-30 minutes at 320 F. I like to sprinkle them with Parmesan cheese when they're finished,