Meatless Eggplant Lasagna With Herbed Ricotta and Asiago

Ingredients
1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens



Directions
1.Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2.In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
3.Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
4.Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
5.Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving. Divide the greens among plates, drizzle with the remaining tablespoon of oil, and sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

Cannellini Bean, Scallion, and Prosciutto Dip

Serves 6-8
Hands-On Time: 10m
Total Time: 10m







Ingredients1 19-ounce can cannellini beans
1 small garlic clove
3 scallions (white and light green parts)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 ounces prosciutto
1 medium baguette, cut into rounds


Directions
1.In a medium bowl, combine the beans, garlic, scallions, oil, lemon juice, salt, and pepper.
2.Fold the prosciutto into the bean mixture and serve with the baguette.

RECIPE FOR WHITE FISH IN SALSA VERDE

Basic ingredients
3 kg hake or cod
5 tbsp olive oil
1 medium onion
1 leek
3 cloves of garlic finely chopped
fresh parsley
4 or 5 potatoes thinly sliced
100ml water
salt
flour
150ml white wine



1. Chop the onion and leek.

2. Heat the olive oil in a strong earthenware casserole dish - add the onion and leek and fry on a low heat until they are a golden brown colour (about 10 mins).

3. Add the garlic, parsley, sliced potatoes and a couple of pinches of salt - cover with the water and simmer until the potatoes are nearly cooked (this takes about 20 mins depending on thickness of potato slices)

4. After covering the fish pieces in flour add them to the casserole dish

5. Pour the white wine over the fish and cook for about 10 mins over a low heat until the fish is done