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Arugula Salad and Eggplant Cannelloni

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This video features 3 recipes:

Arugula Salad
Eggplant Cannelloni
Fruit Dessert

by Chef Pete Ghione

Summary: Quick, healthy, colorful salad made from fresh ingredients.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 3

Ingredients for Arugula Salad

  • Wild Arugula
  • Fresh Arugula
  • Sea salt
  • Cold pressed Olive oil
  • Fresh thyme
  • Organic white balsamic Vinegar
  • 3 Organic figs
  • 1 bell pepper
  • 1 shallot
  • 1 clove garlic

Get Ready To Work in “Real Time” to Make Arugula Salad:

Get out these items and utensils: Knife for chopping, salad bowl, and 1 medium size bowl

Get from your pantry: Shallots, olive oil, Organic white balsamic Vinegar, Sea salt

Get from your refrigerator: Wild Arugula, Fresh Arugula, Fresh thyme, 3 Organic figs, bell pepper, and shallot.

Pre-prepare the following:

  • Roast and clean the bell pepper
  • Finely minced shallot
  • Finely minced thymes
  • Make slices of Organic figs

Begin to prepare Salad with Chef Ghione:

Prepare Salad dressing:

  1. Put shallot in a bowl.
  2. Add minced garlic in it.
  3. Pour 1/2 cup Organic white balsamic Vinegar in the bowl.
  4. Pour 1/2 cup cold pressed Olive oil in the bowl.
  5. Add finely chopped thyme.
  6. Mix everything in the bowl thoroughly.

Prepare Salad:

  1. Put wild Arugula and fresh Arugula in large salad bowl.
  2. Add sliced figs in the bowl.
  3. Add roasted bell pepper in to the salad.
  4. Add little sea salt.
  5. Pour some salad dressing on top of the salad and mix it thoroughly.

by Chef Pete Ghione

Summary: This delicious and light Italian dish made with roasted eggplant adds a wonderful, smooth flavor and the filling of mushrooms give it a woody flavor.  Garnished with Pomodoro sauce and fresh basil gives it colorful look.

Prep time and Cooking time (duration): 45 minutes

Number of servings (yield): 3

Ingredients for Eggplant Cannelloni

  • 3-4 Japanese eggplant
  • Olive oil
  • Mushrooms (Shitaki and Button) 2-3 of each type
  • 7 garlic cloves
  • Baby spinach
  • 4 clove garlic
  • Salt
  • Canned tomatoes
  • Fresh basil
  • 1 Shallot

Get Ready To Work in “Real Time” to Make Eggplant Cannelloni:

Get out these items and utensils: Knife for chopping, frying pan, sauce pan, and tong

Get from your pantry: Shallots, olive oil, salt, canned tomatoes

Get from your refrigerator: Baby spinach, Japanese eggplant, mushrooms, fresh basil

Pre-prepare the following:

  • Slice the Japanese eggplant
  • Finely minced shallot.
  • Finely minced 2 cloves of garlic
  • Quaterize mushrooms
  • Put canned tomatoes in a bowl.

Begin to prepare Sauce with Chef Ghione & Pellegrini:

Prepare Pomodoro sauce

  1. Pour olive in the sauce pan.
  2. Add 4 minced garlic in it.
  3. Remove the garlic from the pan when it gets brown.
  4. Add tomatoes.
  5. Add freshly chopped basil and cook for 45 minutes.

Prepare Eggplant Cannelloni:

  1. Add sliced eggplants on the grill and pour little olive oil on each of them and sprinkle little salt on it. Flip them and grilled them properly.
  2. Add quaterize mushrooms on a pan with out olive oil, do not toss them and heat them till they start giving woody aroma or little brown color.
  3. Add shallots to the pan.
  4. Pour little olive oil on sides.
  5. Add 2-3 chopped garlic.
  6. Add baby spinach in the pan and toss it properly.
  7. Roll eggplant with the stuffing in the pan.

To serve:

  1. Place eggplant cannelloni in the plate.
  2. Pour pomodoro sauce on it.
  3. Garnish it with fresh basil.

by Chef Pete Ghione

Summary:Delicious and healthy fruit salad having wide varieties of fresh berries and creamy texture of Mascarpone cheese is very good desert for summer time.

Prep time and Cooking time (duration): 10 minutes

Number of servings (yield): 3

Ingredients for Fruit Dessert

  • 1 fresh tomato
  • 3-4 strawberries
  • 4-5 black pepper
  • Organic balsamic vinegar
  • Fresh mint
  • Fresh basil
  • Coconut water
  • Blueberries
  • Raspberries
  • Mascarpone cheese
  • Ring mould

Get Ready To Work in “Real Time” to make Fruit Dessert:

Get out these items and utensils: Knife for chopping, 1 medium size bowl, and Ring mould

Get from your pantry:  Organic balsamic Vinegar, sugar, black pepper,

Get from your refrigerator: Tomato, Fresh mint, fresh basil, Blueberries, Raspberries, strawberries, Mascarpone cheese

Pre-prepare the following:

  • Deseed tomato and finely dice it.
  • Cut strawberries in small piece.
  • Crush black pepper.
  • Finely chop mint and basil together.

Begin to prepare dessert with Chef Ghione:

Prepare dessert:

  1. Put tomato and strawberries in a bowl.
  2. Add crushed black pepper in it.
  3. Add finely chop mint and basil.
  4. Add 1-2 table spoon of organic balsamic vinegar.
  5. Add coconut water in it.
  6. Add 1 teaspoon sugar in it. Mix everything thoroughly.

To serve:

  1. Take a serving plate put ring mould on it.
  2. Fill that ring mold with the dessert.
  3. Remove the ring mould. We will get perfect round shape of the ring mould.
  4. Put Blueberries Raspberries on the side of the plate and add roughly chopped basil on it.
  5. Heat water in a pan and dip spoon in it for 10 seconds or so to heat the spoon and scoop  Mascarpone cheese on the top of dessert.

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