This Month's Recipes

Ingredients:	1 LB. COOKED PASTA
	1/8 TSP. RED PEPPER FLAKES
	12 BASIL LEAVES
	4 LBS. ROMA TOMATOES
	¼ TSP SALT
	½ CUP TUSCAN CHIANTI
	2 MEDIUM EGGPLANTS (CUBED)
	½ CUP OLIVE OIL
	6 GARLIC CLOVES (MINCED)
	1 CUP ONIONS (MINCED)

Preparation:	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.

Ingredients:	6-8 RED OR YELLOW BELL PEPPERS
	COARSE SALT
	½ CUP XTRA VIRGIN OLIVE OIL
	FRESH BASIL

Preparation:	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.

	SERVE WITH CUT SALAMI AND CRUSTY ITALIAN BREAD.

Ingredients:	1 GALLON VANILLA BEAN ICE CREAM
	½ TEASPOON VANILLA
	2 LBS. RICOTTA CHEESE
	1 CUP CHOPPED CITRON
	4 OZ. DICED CHOCOLATE CANDY BAR
	40 SHELLED PISTACHIO NUTS
	4 DROPS CINNAMON OIL

Preparation:	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.