Sunday At the Giacomettis

This recipe is an updated version.  Trader Joes now has artichoke bottoms that can be sliced, cooked, and used in place of fresh artichokes. Tender spring artichokes are hard to find here in Florida even at the produce markets.  This is luxury on a plate.  When preparing this dish, you must get by the thought of caloric intake and savor every moment.  Remember, moderation is key in everything in life,  so why not indulge?   Artichokes are so misunderstood, especially in the Southern, United States,  where you more than likely going to see it used as a decoration rather than in a recipe.  I order mine by mail here in Tupelo, MS.   On occassion, they do show up locally.  Look for small, firm artichokes in your local market.  Baby varieties are showing up now.  This is a great time to try this fantastic recipe. Here is a Northern, Italian Classic you will be making time after time.  I normally use fresh pasta...

INSALATA DI RISO (RICE SALAD) by Sunday At the Giacometti's on Monday, July 4, 2011 at 12:01pm This wonderful Summertime salad is good anytime~It's perfect for your indoor- outdoor picnic. My husbands mother made it for me for the first time on a picnic near San Benedetto, Italy. Her version included meat . I like to make my seafood version, every chance I get.~  When it comes to Summertime, the possibilities are endless! For 8-10 people 2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside 2 stalks celery/peel the strings away and chop fine 2  -8 oz jars marinated artichokes (if you can get freshly marinated  in vinegar even better, we can not in my area) Drained. 1 can of black olives pitted/drained 1 pound calamari rings freshly cut and  blanched for 3-4 minutes 1 pund...

Eggplant Parmigiana (Version 1) I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young!  For this recipe you will need: 2 firm eggplant salt several flat plates 2 plates for dredging your eggplants 3 cups of sauce (meat or vegetarian, made ahead) 2 cups of mozzarella 1 cup Parmigiana Reggiano A deep baking dish 11x13...