Pepperazzi-My Kitchen Conservatory Class Featuring Peppers

The subject of peppers is vast, and this class barely skimmed the surface.  I chose some very common and readily available peppers, one canned (Chipotle)-one pickled (Pepperoncini), and 5 fresh (Jalapeno. Habenero, Serrano, Thai Bird's Eye, and Bell).


Peppers are used in so many diverse cuisines, as my friend Ruths says "it's all over the map".  Here are the dishes we did.

Italian Beef with Gardiniera

We used the pepperoncini, jalapeno, and sweet red and green bell.


Thai Fried Chicken
We used the Thai Bird's Eye

Jamaican Jerk Chicken

We used the Habanero

Mexican Pork Tinga-we used Jalapeno and Chipotle in Adobo

Peruvian Ceviche-we used the Habanero and Serrano-although the sweet potato and corn garnish sort of cover up all the fish and peppers.

Here are some candid shots of the class preparing the dishes-there were so many people taking pictures it almost looked like a photography class.

Eggplant Involtini

Here is another variation on my last post-this time I made it at home, grilling the items instead of breaded and sauteed and replacing the veal with chicken.  The rolls were stuffed with goat's cheese instead of the mozzarella-and no cheese on top.  It lightened the dish considerably.  I served some braised King Mushrooms on the side.

Thinly slice eggplant, grill the slices with a bit olive oil

Slightly pound boneless chicken breasts

Lay out the eggplant slice and top with a slice of proscuitto, then a slice of chicken, spread out a few leaves of fresh spinach, and place the cheese in the center.

Roll up the package and bake with tomato sauce for 25 to 30 minutes.

The Nightgown

I'm not sure where the name came from, but it is a fun Italian dish that I would call Eggplant Involtini, stuffed with veal, proscuitto, and fresh mozzarella.  We made this recently in a team building event held at Kitchen Conservatory.

1 cup dried bread crumbs
Flour, as required
Three eggs, whipped
Olive oil for saute
2 slices of eggplant
2 veal cutlets-scaloppini
2 thin slices of proscuitto
Fresh mozzarella as required
1 to 1 1/2 cups tomato sauce
Grated parmesan, as required

 Thinly slice the eggplant on the mandolin into long strips, bread them by dipping first in the flour, then the eggs, and finallythe bread crumbs;saute them in a saute pan with a little olive oil-drain on toweling and set aside.

Pound the veal into uniformly thin square pieces.

Lay a slice of the veal out, lay a slice of the proscuitto over the veal, lay a rectangle of the cheese in the center of the proscuitto and roll it up into a snug cylindrical package, tucking in the sides of the veal as you roll it, pressing to seal.  Dip the Veal rolls into the flour, then the egg mixture, and then breadcrumbs;saute in the skillet until browned on all sides-about 4 minutes.

Lay out a slice of the eggplant and spread it with tomato sauce (1 to 2 tablespoons), sprinkle with parmesan cheese, wrap the veal roll with the eggplant slice.

Meanwhile, spread 2 to 3 talespoons of tomato sauce on the bottom of a small, shallow baking dish.   Place the veal roll in the baking dish seam side down.

Cover with additional tomato sauce, top with a thin slice of the mozzarella and sprinkle with parmesan cheese.  Bake in a 350 degree oven for about 20 minutes.
Serves 2

Any nice homemade ragu or tomato sauce will work for this dish.