How Corning Ware Does Italian - Eggplant Involti

Time for a crash course in Italian...   Involtini is the plural of Involtino meaning little package.  Involtino is the diminutive of Involto, package or bundle, and Involti would be the plural form.

Involtini, culinary-wise, usually refers to an appetizer, while Involto, being larger, is more of a main course fair.  Either way they are really the same thing, it's just a matter of size.

While Involti/Involtini can be wrapped in a variety of things and stuffed with even more interesting ingredients, I chose to keep it simple this time and go with an easy Ricotta cheese filling, bolstered by fresh bread crumbs.

Eggplant Involti

1 head of Garlic, Roasted
1 Sweet Onion, Chopped
1 Carrot, shredded
1/2 tsp dried Oregano
1/2 tsp Red Pepper Flakes
1 (28oz) can diced Tomatoes (Preferably Muir Glenn Fire Roasted Tomatoes)
3 Eggplants (about 1 lb each)
6 TB Olive Oil (not Extra Virgin)
Kosher salt and pepper
1 slice hearty white sandwich bread, torn into 1-inch pieces
8 ounces (1 cup) whole-milk ricotta cheese
1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
1/4 cup plus 1 tablespoon chopped fresh basil
1 TB Lemon Juice
1 tsp Lemon Zest

Corning Ware P-16-B - 11 inch Skillet (or A-10-B)
Corning Ware P-35 Broil and Bake Tray (your gonna need at least 2 of these, possibly 3)

Preheat the oven to 400F degrees.
Cut the top off the Garlic, drizzle with Olive oil (not Extra Virgin) and sprinkle with Salt and pepper.

Wrap in a foil package and Roast in a 400 degree oven for 30 minutes.

Place the P-16 over medium flame and place 2 TB Olive Oil in the pan.

When hot, add the shredded Carrot and the chopped Onion.

Reduce the flame to low and sweat the vegetables until they begin to caramelize (30-40 minutes)
When the Garlic is roasted and cool to the touch, squeeze out the filling and smear it across your cutting board with a knife to turn it into a paste.

Add the Oregano, Red Pepper Flake, Roasted Garlic Paste and Tomatoes to the caramelized vegetables.

Simmer on low while dealing with the Eggplant.
Reduce the oven temperature to 375.
Peel the Eggplant…

Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12 -13 planks); trimming any rounded surface from each end piece so it lies flat.
Place Eggplant slices, in a single layer, on Parchment lined baking sheets. (I used 2 half sheet pans cause it would take 3 P-35s)

Brush the eggplant slices with Olive oil and sprinkle with Kosher Salt and Pepper.

Flip the Eggplant slices over and repeat.

Bake until tender and lightly browned (about 30 minutes), rotating the baking sheets half way through baking.

While the Eggplant is baking pulse the torn bread in food processor until finely ground.

Combine fresh bread crumbs, ricotta, 1/2 cup Pecorino Romano, 1/4 cup basil, lemon juice, Lemon Zest and Salt in medium bowl; set aside.

When eggplant is done baking, remove from the oven and allow the Eggplant to cool for at least 5 minutes before attempting to handle.
Begin heating the broiler and check your sauce....  It should be nice and thick by now.....  (the eggplant will release a little more water and loosen the sauce a little bit)

Flip each piece of Eggplant over (the underside will be softer)
With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice.

Gently roll up each eggplant slice…

and place seam side down in the simmering tomato sauce.

Bring the sauce back to a simmer and allow the Eggplant to cook for 5 minutes.
Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes.

Remove from the broiler and sprinkle with remaining 1/4 cup Pecorino Romano and let stand for 5 minutes so the cheese can melt slightly, then sprinkle with 1 TB of chopped Basil and serve......

Delicious with crusty sourdough bread....

Where is your Corning Ware??
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More Bell Pepper Bliss in French White - Quiche de Poivron (With the Help of a P-16-B)

Corning Ware's original Pyroceram French White dishes (1978) are a boon to the baker, but as wonderful as they are to bake in, sometimes it needs a little help from some Classic Cornflower pieces.

Thus it is with this quiche.. True, you could just as easily roast the Bell Peppers in a French White F-6-B or an F-4-B, but I was trying to use as few dishes as possible.  Since the leek needs to be sauteed on the stove, I simply used my Cornflower P-16-B for both roasting the Bell Peppers under the broiler and sauteing the Leek on the stove top.  Multipurpose cookery is what Classic Corning Ware does best.

Roasted Bell Pepper Quiche

(Quiche de Poivron)

3 Bell Peppers, in multiple colors
1 Leek, sliced
2 TB Olive Oil
6 large Eggs
12 oz Creme Fraiche
Salt & Pepper
4 oz Havarti Cheese, grated
Corning Ware 11 inch Skillet (P-16-B) with lid (P-12-C)

You will also need:

1 par-baked Pate Brisee pastry crust in a 10 inch F-3-B French White Quiche dish

I am not going to cover "Pate Brisee" crust for this quiche as I have already covered my favorite tart/quiche dough a couple of times already in Quiche Lorraine and Bacon and Clam Quiche.  Feel free to use any family recipe you have that will fit the bottom of a 10 inch pie plate or quiche/tart dish.  Leave out the sugar, if your recipe contains it, and use at least 3/4 tsp salt for a savory crust.

Place the Bell Peppers (stems intact) into a P-16-B Skillet.

Place 6 inches beneath the broiler of your oven, turning every 10 minutes until the skins are blackened and blistered.

Remove the P-16-B from the oven and cover the peppers with a P-12-C lid to allow the residual heat to "steam" the skins for easier removal.

Turn off the broiler and set the oven to 325F degrees.
Peel the softened skins from the peppers, then remove the stems and the seeds.

Julienne the Peppers.

Wash the P-16-B, then place over medium flame, adding 2 TB Olive oil.
When the oil is hot, add the sliced Leek and saute for a couple minutes, just until they soften.

Remove the P-16-B from the flame and allow to cool.

Crack open the eggs and place them in a medium sized bowl

Whisk to break them up before adding the Creme Fraiche, then whisk again until well combined.

Season with Salt, Pepper and a dash of Nutmeg, then stir in 2 oz of shredded Havarti cheese.

Place sauteed Leek and julienne Bell Peppers in the bottom of the par-baked quiche crust.

Pour the Egg/Creme Fraiche/Cheese mixture over the Belle Peppers and Leeks.

Sprinkle with the remaining Havarti cheese.

Place the quiche in the oven and bake until it begins to puff slightly...  approximately 35-40 minutes. (the center should still be slightly jiggly)

Remove from the oven and allow to rest and set for 10-15 minutes before attempting to cut.

Serve while still warm, or completely cooled to room temperature.

Where is your CorningWare??
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A Change of Scenery - Macho Nacho in Floral Bouquet

This post is going to look a little different.  You see, I am house sitting for my brother and his wife this week, as well as baby sitting the children, because they are celebrating their anniversary.  Thus, I have been "forced", as it were, to bust out their CorningWare for all my cooking needs.

As far as "Classic" CorningWare goes, I collect Wheat, Trefoil and Blue Cornflower...  When I cook, I usually use the Blue Cornflower, simply because, if anything terrible happens, it is significantly easier to replace than my Wheat or my Trefoil.

My brother and Sister-in-law, on the other hand, are collectors of Floral Bouquet.  Most of their collection is of the 3rd version of the pattern and in the A-series, but they have a few 1st & 2nd version pieces from the P-series as well.  Sadly, I am not using any of those pieces, since I only need a Baking dish and a Skillet, cause I am making the Macho Nacho.

My mom use to make this ALL the time when we were kids.  I was quite surprised when, as an adult, I ordered "Nacho" in a restaurant and received melted cheese drizzled over chips.  Sorry, to me that is not Nacho, cause I am use to having this multilayer deliciousness.

Since I am making this for fairly young children, I have used mild salsa and left out the diced green chiles and the sliced jalapenos this time, but this is a basic recipe that is infinitely changeable to meet your personal taste...  And I must say, I often skip the Jalapenos all together and go for finely chopped Chipotles in adobo.

Macho Nacho

Olive Oil
1 lb Ground Beef
2 cans Refried Black Beans
1 jar Salsa (mild, medium or hot-- your choice)
optional - 6 oz can Diced Green Chiles
6 oz can sliced Black Olives
optional - 4 oz can sliced Jalapenos
6 oz Cheddar, Shredded

Corning Ware 10 inch Skillet (A-10-B or P-10-B)
Corningware 2 quart Baking Dish (P-332)

Begin by placing the A-10-B/P-10-B over medium flame and drizzling Olive oil over the bottom of the dish.

When the oil is hot, add the ground Beef.

Saute, breaking the Beef down with a fork, until well browned.

Drain the Beef on paper towels and begin preheating the oven to 350F degrees.

Spread the Refried Black Beans over the bottom of the P-332.

Spread the Ground Beef over the Beans.

Spread the Salsa over the Ground Beef.

Here is where you would add the diced Green Chiles as well.
Sprinkle the Black Olives over the Salsa/Diced Green Chiles.

Spread the sliced Jalapenos, if using, over the Olives. (or spread finely chopped Chipotles with the adobo)
Now cover everything with the shredded Cheddar.

(It is important that the cheddar is last, for it will melt and protect the Olives and Jalepenos from drying out during cooking.)
Toss the P-332 into the oven and bake until the cheese is melted and bubbly... about 30-40 minutes.

Remove from the oven and spoon portions onto a plate... Sprinkle chips around...

Don't forget the big dollop of Sour Cream... And guacamole if desired.

Where is your Corning Ware??
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