CUT AN X ON THE BOTTOM OF EACH TOMATO.
DROP IN BOILING WATER FOR 1 MINUTE. TAKE OUT, PLACE IN
BOWL, COOL, PEEL SKIN FROM EACH TOMATO. PLACE TOMATOES
IN FOOD PROCESSOR , PRESS PULSE FOR 30 SECONDS. IN A LARGE
SKILLET, SAUTE EGGPLANT AND ONION IN OLIVE OIL UNTIL EGGPLANT
SOFTENS AND ONIONS ARE TRANSLUCENT. ADD GARLIC, AND SAUTE
2 - 3 MINUTES. REDUCE PAN WITH CHIANTI, ADD CRUSHED TOMATO’S,
BASIL, SALT AND RED PEPPER FLAKES COOK 20 - 25 MINUTES
AND SERVE OVER YOUR FAVORITE PASTA NOODLES.
WASH AND DRY PEPPERS. PLACE IN CHARCOAL GRILL OR A
450 DEGREE OVEN FOR 30 MIN. WAIT TILL SKIN IS COMPLETELY
CHARRED. TAKE OUT, PUT IN PAPER BAGS FOR 30 MIN. . TAKE
OUT OF PAPER BAGS AND PEEL. DO NOT RINSE UNDERWATER
DRIZZLE WITH XTRA VIRGIN OLIVE OIL AND SALT. GARNISH
WITH FRESH BASIL.
SOFTEN VANILLA ICE CREAM IN A LARGE
BOWL. DO NOT LET IT MELT. DRAIN RICOTTA CHEESE AND FOLD
INTO ICE CREAM. CAREFULLY FOLD IN CHOCOLATE, NUTS, CANDIED
FRUIT, AND OIL. PLACE BACK IN FREEZER. SERVE WITH ITALIAN
BISCOTTI AND FRESH MINT SPRIG.
Jasper
Jr.’s Notes:
CANOLLI’S ARE AN ITALIAN PASTRY THAT
IS A FRIED SHELL IN THE SHAPE OF A TUBE THAT IS FILLED
WITH RICOTTA CHEESE AND CANDIED FRUIT. WE HAVE TAKEN THIS
FAMOUS DESSERT AND MADE AN ICE CREAM THAT GIVES YOU THE
FLAVOR JUST AS THE TRADITIONAL DESSERT.