Ingredients: 2 eggplants, sliced 4.5 oz (125 g) fresh mozzarella cheese 12 fresh basil leaves 1 tsp dried oregano ¼ cup olive oil Salt and pepper Vegetable oil (for frying) For the Batter: ½ tsp dried yeast 1 ½ cups all-purpose flour 1 ½ cups warm water Salt Directions: Make the Batter: Mix flour, yeast, and oregano, then add warm water until smooth. Let rest. Prep Eggplant: Slice and fry eggplant until golden; cool and refrigerate. Assemble: Season eggplant, add basil, and sandwich mozzarella between two slices. Fry: Dip in batter, fry at 350°F (180°C) until golden, and serve hot. … Read more

Ingredients: 1 lb (500 g) Cannellini beans (soaked overnight) 4 ripe tomatoes, grated or diced 2 bell peppers, chopped 4 garlic cloves, peeled 1 onion, chopped 1 tbsp oregano (fresh or dried) 1 tsp smoked paprika 1 bay leaf Fresh parsley, chopped 2 tbsp tomato paste 1 cup olive oil 2 ½ cups chicken or vegetable stock 2 cups breadcrumbs Salt and pepper to taste Directions: Prepare Beans: Soak and cook beans with bay leaf until tender. Cook Veggies: Sauté peppers, onion, garlic, and spices in olive oil. Add tomatoes, tomato paste, and stock. Simmer. Combine: Mix beans with sauce, … Read more

Ingredients: 1 ½ lb (700 g) starchy potatoes (e.g., russets) 3 eggs (1 for mixture, 2 for coating) ¾ cup (30 g) grated Parmesan cheese 2 spring onions, finely chopped ¼ cup all-purpose flour ¾ cup breadcrumbs ½ cup olive oil Salt and pepper to taste Directions: Cook Potatoes: Steam potatoes until soft, peel, and mash. Mix: Add 1 egg, spring onions, Parmesan, salt, and pepper. Form into croquettes. Coat: Dip in flour, egg wash, and breadcrumbs. Pan Fry and Bake: Fry until golden, then bake at 375°F (190°C) for 20-25 minutes. Nutritional Information: Prep Time: 15 minutes | Cooking … Read more