Keep fall entertaining easy with two Italian classics.
." She shows us how to prepare cheese-stuffed eggplant rollatini with fresh tomato sauce and juicy pork chops with earthy mushrooms and spicy pepperoncini.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.Eggplant rollatini is more of a Southern Italian dish, but although she was from the North, my mother, Grandma Erminia, loved it. Her mother, Rosa, made plenty of ricotta from the milk the family goats gave. Ricotta is so versatile in the kitchen, and I love cooking with it, from appetizers to desserts.
I really like pickled Tuscan pepperoncini. I use them in an antipasto, in sandwiches, to make spicy pasta sauces and I especially love to cook them with pork or chicken. You can find them in the Italian or Greek section of the grocery store, usually in a long cylindrical glass bottle.
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