Growing up as an Italian-American, the food we ate was different than that found in Italy. When Italians came to America, they had to use the ingredients that were at hand, so their recipes changed. This was the birth of Italian-American food.
There are some Italian-American classic dishes that we all know and love, such as chicken parm, spaghetti and meatballs, lasagna and one of my personal favorites, eggplant rolitini.
There’s something to be said about these homey, comforting recipes. For me it brings me back to when I was a kid growing up in Philadelphia. On a Sunday morning walking home from church you could smell meatballs frying from almost every house. The smell of tomato sauce cooking, to this day, reminds me of Sunday dinner with the ENTIRE family.
I love this, and I love those classic dishes. The recipe I posted here is a twist on a great Italian-American Classic, eggplant rolitini. It’s traditionally made by rolling sliced eggplant stuffed with ricotta cheese. In my recipe, instead of just eggplant, I rolled zucchini and roasted red peppers as well. For the filling I used ricotta, mozzarella and parmesan cheese for a creamy, gooey, salty filling.
D I V A
continuare per la ricetta (recipe)