Gracie’s Potato Gnocchi

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The below recipe is taken from our first eBook – Seven Days of Italian Cooking. I started thinking about these Gnocchi recently as my potato plants seem ready for their unearthing.

My grandmother loved to make her own pasta. I remember very clearly her and my mother mixing the dough and rolling it out extra thin to make a long cut. They would lay the fresh pasta on a sheet covering my grandmother’s bed, or hang it from a closet door to dry. My job was to keep the cats out of the house.

My grandmother also liked Gnocchi and made them often from scratch. It looked like a ton of work, but she always claimed it was easy. Many years after her death, I gave it a try and you know that old lady knew what she was talking about. Gnocchi can be enjoyed when you have the gang over on a Sunday afternoon or as a semi-quick weekday surprise.

Ingredients:

  • 1 lb. russet potatoes, about 2 large ones

  • 1 egg, to act as a binder

  • 3/4 cups flour

  • 1/2 tsp. salt and a pinch of pepper

Poke the potatoes a few times with a fork and boil in water until tender, about an hour. When slightly cooled, peal the potatoes and mash them. Add salt and pepper.

Mix in the egg and enough flour with the potatoes to form workable dough. Knead the dough into the shape of a snake about ½ inch thick and cut the rolls into ½ inch pieces.

Roll the pieces in flour lightly shaking off any excess. Roll then over a fork pressing lightly with your thumb to give them the ridges. Ridges help hold the sauce.

Cook the Gnocchi in boiling water in small batches until they float to the top. Remove from the water with a slotted spoon and serve with Pesto Sauce (click here for Gracie’s Pesto).

Years later my mother came up with her own version using sweet potatoes. She would micro-wave the sweet potatoes until they were tender and then followed the same steps. I loved those Sweet Potato Gnocchi.


You all need to click on the image below to discover how you can take control of your food supply!

showing roots

Best Raised Beds Soil Recipe

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Curious as to how I filled my raised beds? Here’s my recipe for a healthy raised bed garden soil.

A few weeks back I did a post on our raised bed garden and promised I would share with all of you our recipe for a healthy soil. Below are the five ingredients I would never leave out and a few other tips on successful raised bed gardening.

#1 – Organic Matter – Compost – Leaf Mold – About 50% of the soil in my raised beds is made up with organic matter, which includes compost, leaf mold and to a lesser degree wood chips. I make my own compost from leaves, grass clippings and coffee grinds. Leaf mold consist of collected leaves that have been mulched and sitting for a least a year. In addition my local community recycles collected leaves and turns them into a FREE compost for area residents.

The compost heap. Always a work in progress.

#2 – Coco Core or Peat Moss – In recent years I have moved away from using Peat Moss and switched over to Coco Core. Coco Core is the fibrous inner shell of the coconut. Once considered a waste product it is now packaged and sold as a neutral ph soil amendment. The advantages of Coco Core is that unlike Peat you would not need to add lime to balance out your ph level. Core also breaks down quicker than peat therefore drainage is improved. Finally Core is more sustainable. Peat takes centuries to regrow once picked whereas Coco Core is a natural by product of the coconut which regrow every year. Coco Core makes up about 30 % of my raised garden beds.

          

#3 – Worn Castings – Worm castings or worm poop have really started to gain in popularity as a natural soil amendment. Unlike other manure type products, worm castings don’t smell . They have a natural ph of 7 and the benefits are simply to long to include in a simple paragraph. One of the top reasons for using worm castings is that they make the soil more absorbent, which in turn makes moisture more consistently available to plants. Translation, you tend to water a bit less. Many people have called worm castings a super food for plants, introducing helpful microbes and bacteria into the soil. The only negative I found is that they are expensive. Worn castings make up 4% of my garden bed.

#4 – Organic Fertilizer – There are some many beneficial organic fertilizers on the market that even big box suppliers like Home Depot and Lows are stacking their shelves with them. In the pictures below I have pointed a few that I used and found them to be excellent products. Most include all natural forest products, bat ganno (poop), worm castings and well the list goes on. 15% of my beds include some form of organic fertilizer.

         

         

#5 Azomite or Rock Dust – In short Rock Dust helps reintroduce minerals and trace elements into the garden. Over the years of gardening these vital minerals and trace elements are depleted. A good friend of mine lived very close to a rock quarry and the dust generated was always a big concern of his. On the flip side he grow the biggest, healthiest tomatoes I ever seen. Reading all the research done on rock dust and the garden, I feel certain I found the key to his green thumb. Simply sprinkle rock dust over the top of your bed and work into the soil. One caution, when applying rock dust or Azomite as it is commonly sold by, be sure to wear a face mask.

      

Tips –

  • Before filling your bed put a cardboard barrier down to prevent weeds and grasses from growing and thriving in your rich soil. The cardboard will also attract worms which will help in keeping the soil rich.

  • When the beds are done and you begin planting, be sure to cover your seedlings with an organic mulch. That leaf mold would do the job nicely.

  • Plan on installing either a sprinkler system or drip irrigation line to make sure that water gets to your plants roots. Part three of our Raised Bed posts will deal with this feature.

Hey want to farm your own worms? I’ve had mixed success with this project but I know others that have thousands of worms working on their food scraps and other matter to create quality castings. The worm farm pictured works great, can be kept in the house and provides fairly quick results.

FYI – Many of the pictures above are links to the product on Amazon. If you use the link and decide to purchase the product, there is a chance I make a small commission. Please be aware that all the products shown, I have use and find them to be really good soil amendments. The worm farm 360 is a great product that I just didn’t devote enough time and effort to. I plan on trying again soon.

 

 

Garlic Harvest

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The 4th of July means a lot of things to a lot of people, but for me it serves as a reminder that a garlic harvest is upon us.

Being raised in an Italian America family that loved to garden I tend to plant a lot of vegetables that are familiar with an Italian or Mediterranean diet. One that I plant every year is garlic. I put it in the ground around Columbus Day (big day for Italians) and dig it out around the 4th of July (big day for Americans).

This year the weather turned real hot and garlic doesn’t like the heat. Once more than half the leaves start to turn and dry out, it’s time to dig the garlic up. I really felt it needed more time to get bigger bulbs, but if you ignore the signs that it’s ready you run the risk of it splitting. A few posts back I talked about cutting the Scapes (pictured below) in hopes of getting bigger bulbs. Now was the time to see how things worked out.

Just a few of the Garlic Scapes harvested about 3 weeks ago.

So, below are a few shots from my 2017 batch and some from this year. 2018 was a weird year for garlic. We had an early, bitter cold winter followed by a mild February that turned into a three month period when it felt like winter would never end. June was nice but dry and along comes the 4th and we’re hitting almost 100 degrees with high humidity every day. Not a good run for garlic.

2018 Garlic – Some good, some not so good

2017 Garlic

2017 Garlic – More larger heads

So the bulbs were for the most part small but with almost zero splitting, whereas last year I played roulette with the weather and kept them in the ground to long. I ended up with a few splinters. All in all, I should have plenty of garlic to last a good 4 or 5 months and well being Italian, I’ll come up with plenty of uses.

Check out Gracie’s Garlic Rigatoni with Zucchini. Zucchini, another vegetable that grows in my Mediterranean garden. This recipe really gets its kick from a generous amount of garlic. Find this recipe and many more in our Mediterranean Diet Recipe Book.

Rigatoni and Zucchini

Ingredients:

1 lb. Rigatoni
1/2 Tbsp. butter
1/2 cup olive oil
4 cloves of chopped garlic
2-3 shallots finely chopped
2 mid size zucchini sliced in half moons
salt and pepper to taste
1 cup chopped Italian parsley

Add rigatoni to boiling salted water and cook till al Dente.

In a frying pan melt the butter and add the olive oil, reserving a bit for later. Sauté the garlic, and shallots about 2 minutes and then add the sliced zucchini, salt and pepper. Continue to cook gently about 5 minutes, stirring lightly.

When the rigatoni is ready, drain and put back into the pot. Add your remaining olive oil to keep it from sticking. Pour the zucchini mixture over the pasta and toss gently while continuing to cook for 2 to 3 minutes.

Place on a platter, sprinkle chopped parsley with some grated Parmesan cheese over the top.



 

photo by: naotakem

What Every Gardner Needs to Know About Mulching

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I spent the good part of the last three days mulching my garden beds. It would have been nice if I read this article in Organic Life before I started.


Growing Vegetables in Raised Beds – More Pros than Cons

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I garden almost exclusively in raised beds and find that the pros significantly outweigh the cons. Let’s take a look below.

There are m,any pros and a few cons in choosing to garden with raise beds.

There are many pros and a few cons in choosing to garden with raise beds.

Pros –

You Pick the Soil – This is by far the biggest asset to raised bed gardening. I will get into this in more detail in an upcoming post, but being able to choose what I want my soil made from is a big plus. I prefer a soft soil that drains well.

Since I plant many root crops like onions, carrots, garlic and potatoes, having a soft texture to my soil, free of rock, is a must. I use a combination of organic material, like compost, leaf mold, sphagnum peat moss and coco cure to make up the bulk of the soil bed. I also add worm castings, a fine organic fertilizer and rock dust. Again, more on this in a future post.

Root crops like onions and garlic prefer a light, soft texture to allow them growing room.

Root crops like onions and garlic prefer a light, soft texture soil to allow them growing room.

Extend the Growing Season – Raised beds heat up faster allowing you to plant earlier in the Spring. Here in the Northeast winters seem to last forever, with freezing temps well into April.

Raised beds allow early planting of many garden favorites like cauliflower, broccoli, spinach and most lettuce varieties to just name a few. The earlier I can start eating out of my garden the better I feel.

Chard started in mid March is seen still thriving in late May.

Chard started in mid March is seen still thriving in late May.

Improve Drainage – Raised beds filled with the right soil combination will drain significantly better than your typical garden bed.

Proper drainage is important, especially in areas prone to rainy seasons and heavy downpours. The last thing you want is excessive moisture drowning out your plants roots. Good drainage is also important if you plant in pots.

good drainage is important in pots as well as raised beds.

Good drainage is important in pots as well as raised beds.

Eliminate Traffic in your Bed –Traffic, be it foot, animal or kids has an adverse effect on your garden bed by compacting the soil.

As mention earlier we’re looking to keep out soil soft and healthy to achieve proper aeration. Raised beds act a barrier against unwanted traffic and also keep you the gardener from compressing the soil with your feet.

Other benefits of raised beds include better weed control, less bending and stress on the body, as well as having your plants avoid contact with contaminates like lead and other harmful chemicals that may be present in your soil. Raised beds also make smart use of your space and just look nicer.

Cons –

The above pros may have you halfway out the door with your plans on starting a raised bed garden. Wait they are some things you need to consider before you make the leap to raised beds.

A drip irrigation system to your rasied beds is useful when the season turns hot and dry.

A drip irrigation system to your raised beds is useful when the season turns hot and dry.

Cost  and Time – a big factor. I made most of my raised beds from recycled material found at construction sites and from discarded pallets. I spend little money but a great deal of time, and as dad always said, “Time is Money.”

If you plan to purchase raised beds (and I provide a few links below) realize they could be costly. Many of the beds available are really attractive and if you have the cash, go for it. If you decide to build them yourself, the best material is cedar wood which is not cheap but will last longer.

Maintenance – Raise beds are usually made from wood and over time will need to be replaced or repaired.

Additional and more importantly is that your soil will need to be amended each year and will cost you a few bucks each season. Also raised beds and a rototiller don’t get along to well, so the work of soil amending is a bit physical and more hands on.

Raised Beds Can Heat Up – Earlier I mentioned how raised beds retain heat and allow you to get a jump on the growing season. Well they don’t cool down any faster in the hot dry dog days of summer.

You can expect to water more often especially in drier regions. If you should be away from your beds for any length of time, be certain to make arrangements to have the beds watered daily. I installed a drip irrigation to my beds set on a timer, I highly recommend this.

Links to some cool raised beds:

 

 

 

Garlic Scape Pesto

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Garlic Scape Pesto is just an added bonus that comes with growing your own garlic.

Every year around Columbus Day, I set out 30 to 40 garlic bulbs with enthused anticipation of a banner July harvest. As you would expect from a website devoted to Mediterranean dishes, we use a lot of garlic. Growing our own just makes sense.

A tomato growing as a companion to our garlic plants.

A tomato growing as a companion to our garlic plants.

Here in the Northeast we grow hard neck garlic. Garlic comes in two varieties, hard and soft neck. As the name implies, hard neck or soft neck refers to the texture of the stem. It is commonly agreed that the hard neck varieties do better in colder, northern climates. This is important, since the crop over winters. Hard necks are also more likely to produce a scape than their soft neck cousins.

Just a few of the Garlic Scapes harvested this week.

Just a few of the Garlic Scapes harvested this week.

What exactly is a scape? Scapes are the flowering bud of the garlic plant which begin to form late May. If left alone the plant will put most of its energy into producing the flower and little into the bulb. Harvesting the scape, by simply cutting them off, is believed to produce a larger garlic bulb.

The scapes are full of flavor and should not be discarded to the compost heap. Uses include but not limited to marinades, stir fry ingredient and of course a great pesto. Below is Gracie’s killer garlic scape pesto.

By the way, if you don”t grow your own garlic but still want scapes, Farmers Markets this time of year have plenty and are your best bet in finding them.

Garlic Scape Pesto
 
Author:
Recipe type: Mediterranean
Cuisine: Italian
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Ingredients
  • ½ cup olive oil
  • 1 cup fresh basil
  • 6 garlic scapes
  • ½ cup grated Parmesan or Romano cheese
  • 1 tablespoon unsalted butter
  • twig or two fresh parsley
  • pine nuts (optional)
  • ¼ cup fresh lemon juice
  • salt and pepper to taste
Instructions
  1. In a food processor combine all the ingredients except the olive oil.
  2. Begin pulsing the ingredients and slowly add the olive oil until you reach the consistency and color you desire.
  3. Pesto can be used in a great number of recipes, so make a bunch.


 

Sustainable Living – In Tune with a Mediterranean Lifestyle

The Mediterranean Lifestyle seems to fit perfectly with today’s move towards sustainable living. Here’s a look at how we’re making the connection. It’s a revolution that happens one household at a time.

About two years ago I had an old and diseased Ash tree removed from my side yard. The cleaned space, loaded with sunlight, allowed me to put up a raised bed garden. I set out to use only recycled and organic materials and was able to achieve my goal through the use of materials found locally.

Not an easy job, but these guys were good.

Not an easy job, but these guys were good.

This picture doesn't do justice to the size of this old Ash tree.

This picture doesn’t do justice to the size of this old Ash tree.

This guy is under paid!

This guy is under paid!

The pictures below tell the story. The beds are constructed from pallets and discarded lumber found at work sites. The soil is 100% organic, composed of compost, coco core, worm castings and rock dust,sold commercially as Azomite. More on my raised bed soil mix in a future post.

All the beds are made with recycled materials. Right down to the nails.

All the beds are made with recycled materials. Right down to the nails.

I save space by growing in pots as well. Here are a few of my 10 tomato plants

I save space by growing in pots as well. Here are a few of my 10 tomato plants

I'm trying artichokes for the first time. Lettuce gets plenty of shade from these plants thus extending the season.

I’m trying artichokes for the first time. Lettuce gets plenty of shade from these plants thus extending their season.

A potato box, again made with recycled material.

A potato box, again made with recycled material.

I grow my tomatoes in pots using the same soil breakdown and it works great for these shallow rooted plants. This year I added a potato box, again made from recycled materials. I hill the potato plants using leaf mold made from collected leaves and grass clipping. I use zero chemicals on my lawn and flower beds so I have little issue with the leaves and clippings. Once the growing season is over I plan to return the material in the potato box to the compost pile. A 100% sustainable and recyclable soil mix.

Herb pots get plenty of sun on the back deck.

Herb pots get plenty of sun on the back deck.

Marigolds help keep insects at bay and add color to the garden.

Marigolds help keep insects at bay and add color to the garden.

So, moving forward this is what you can expect from GraciesRavioli.com. We’re going to take you out of the Supermarket and into the Farmers Market. We’re lead you away from microwavable meals and get you back in the kitchen preparing quick, wholesome family friendly meals. We’re going to show how you can make a difference in what you feed your family and help you grow it.

Join the revolution, that starts with food, one household at a time!

 

February Snow Heightens Thoughts of Spring Garden

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We got a foot of snow a few days ago and I’m sure the last thing on most people’s mind is their spring garden. Not here, I spent a good part of my snow day planning my new Italian vegetable garden.

February is the perfect time of year for all serious gardeners to begin the seed selection process. If you’re like me the mailbox most likely brings you a new seed catalogue every day and your email box is filled with the latest garden special.

Companies like Burpee, Parks, Johnnny’s Seed and countless others offer so many varieties that making the final decision on what to grow almost impossible. Here are the five things I do to cut through the clutter and make my final selections.

Hot peppers, etc

(Photo credit: Wikipedia)

  1. Grow What You Eat – Sounds simple enough, but I can’t tell you how many times I purchased seeds based on a recommendation or a pitch in a catalogue. Once the seeds arrive everyone in my family looks at the seed packet like it was a product from mars.  I talk on this blog many times about my grandfather’s garden. His process was simple, he grew what everyone in the house ate. Tomatoes, zucchini, basil, a few lettuces, eggplant and peppers.
  2. Grow What You Enjoy Growing – Another simple sounding principal but also an area where many gardeners get a little off track. I belong to a Community Garden at my church. 25 plots managed by 25 dedicated gardeners (see photo below). I am surprised each year by how many of these hardened growers moan and grown about how difficult it was to grow a certain variety or crop, or complain about how much space the squash took up. If it causes you anguish than don’t grow it.
  3. Grow What Fits – Let’s face it, that 25 foot by 25 foot plot is just not going to house 5 different varieties of tomatoes, zucchini, eggplant, beans, peas and the host of other plants that you purchased on a whim. Plan you garden carefully and cut back where needed. Last fall, I took down a huge Ash tree that was diseased and it left me with a nice new 15 by 20 foot area in the perfect south/eastern part of my property. I started pouring through the seed catalogues and had a list a mile long. Common sense prevailed and I didn’t waste a lot of money on seeds that would never see soil.
  4. Grow Something New – Growing the same old-same-old each and every year can cause one to loose their enthusiasm for gardening. Never grown Kale, but find that the family enjoys it and you got a row available, give it a shot. I really enjoy artichokes (see recipe below), but never looked into growing them, as I heard bad things. With my new plot, I decided to  investigate the possibility of devoting them a row. I purchased two seed packets, one from High Mowing Organic Seed Company, a Tavor Artichoke and from Parks an Imperial Star Artichoke. I can’t wait to give these a whirl.
  5. Grow What Works – Don’t mess around with growing vegetables that have garden requirements that you can’t meet. It’s just a waste of time to try growing lettuce or other greens in the heat of summer just as it would be to put tomatoes, peppers and the like out before the last chance off frost has past. Make sure you get enough sun for what you growing and pay close attention to the seed packet or seedling instructions regarding spacing, sun requirements and watering/feeding suggestions. If you can’t supply what the seed or seedling needs, pass on it.

community garden photoSpring shot of our Community Garden 2016

Gracie’s Stuffed Artichokes – From “7 Days of Italian Cooking”

Ingredients:                              
  • 4 medium artichokes
  • 1  cup extra virgin olive oil (more if needed)
  • 1/2 cup fresh Italian parsley
  • 2 or 3 chopped cloves of garlic
  • 2 1/2 cups of  seasoned Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. dried oregano
  •  salt and pepper to taste
Take each artichoke and cut off the stem, so the base is flat.  Remove the bottom most leaves and trim with a kitchen scissors the remaining, easy to get leaves.  Cut off the top 1/2 inch of the artichoke.  Wash the artichokes in cold water and spread open so they can accept the stuffing.  Combine all your stuffing ingredients in a bowl and mix with the olive oil until you get a good consistency.  With a spoon fill the center of the artichokes with the filling and spread some around the leaves. 
Steam the stuffed artichokes by standing them on their base in about 2 inches of water in a pot and cover.  Steam for about 30 minutes but check to make sure the leaves pull away easily from the artichoke.  I always liked to put a little of the stuffing on the leaf as I ate the meaty end of the artichoke leaf. Sprinkle a bit of grated Parmesan over the top.
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Super Wings for a Super Game

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I posted this recipe before, but felt I had to share it once again with the Big Game coming our way tomorrow. No matter who your guest are routing for, these wings will be the big winner

Wilson official NFL extreme football

We call these wings, Gracie’s Not So Secret Wings.”  It seems that since the last time I posted this the secret is even less secure.

Dipped in the hot sauce prior to baking and then hit with a second round when they come out of the oven, you’re going to need a fire extinguisher close by for some of your less than hearty guest.

Bowl of "Wings"

Ingredients:

  • 3/4 cup of all purpose flour
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 20 chicken wings (adjust ingredients if making more)
  • 8 Tbsp. melted butter (I didn’t say these were good for you, just good)
  • 3/4 cup of your favorite hot sauce ( I use a combo of Franks and Scotch Bonnet)
  • 1 1/2 Tbsp. white vinegar
  • 1/2 tsp. Worcester Sauce

Line a baking sheet with foil and lightly grease with cooking spray.  Place the flour, cayenne pepper, garlic powder and salt into a resealable freezer bag and shake well.  Add the wings a few at a time and coat with the mixture.  Place the wings on the cooking sheet and refrigerate for one hour.

Preheat oven to 400°.  Just prior to baking whisk together, in a saucepan, the melted butter, hot sauce, white vinegar and Worcester  Sauce.  Add a touch of the cayenne pepper if you’re really into hot.  Over low heat bring the mixture to a simmer.

With a pair of tongs, dip each wing into the butter mix and return to the baking sheet.  Be sure to reserve some of the butter mix or make more if needed.  Bake for around 45 minutes or until the wings are nice and crispy and cooked through.  Remove from the oven and coat with additional butter mixture.

Super Wings for a Super Game
 
Author:
Recipe type: Appetizer
Cuisine: American
Prep time:
Cook time:
Total time:
Print
 
Wings so hot you'll need a fire extinguisher near by.
Ingredients
  • ¾ cup of all purpose flour
  • ½ tsp. cayenne pepper
  • ½ tsp. garlic powder
  • ½ tsp. sea salt
  • 20 chicken wings (adjust ingredients if making more)
  • 8 Tbsp. melted butter (I didn't say these were good for you, just good)
  • ¾ cup of your favorite hot sauce ( I use a combo of Franks and Scotch Bonnet)
  • 1½ Tbsp. white vinegar
  • ½ tsp. Worcester Sauce
Instructions
  1. Line a baking sheet with foil and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder and salt into a resealable freezer bag and shake well. Add the wings a few at a time and coat with the mixture. Place the wings on the cooking sheet and refrigerate for one hour.
  2. Preheat oven to 400°.
  3. Just prior to baking whisk together, in a saucepan, the melted butter, hot sauce, white vinegar and Worcester Sauce.
  4. Add a touch of the cayenne pepper if you're really into hot.
  5. Over low heat bring the mixture to a simmer.
  6. With a pair of tongs, dip each wing into the butter mix and return to the baking sheet. Be sure to reserve some of the butter mix or make more if needed.
  7. Bake for around 45 minutes or until the wings are nice and crispy and cooked through. Remove from the oven and coat with additional butter mixture.

 

 

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New Year – New Focus at Gracie’s Ravioli

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My wife recently took part in a survey and was asked, “What’s your favorite website?” She told me that unless I start writing and posting again she couldn’t answer GraciesRavioli.com. This was just the kick in the butt I needed to get back into this blog and start writing about the things I love.

LZ98_001_0032_11DMSo here we go. A new year with a new focus. You can expect the usual with this blog, great recipes, stories that inspired those foods, super wine suggestions and more. One new aspect that we will be covering regularly is the Italian Garden. I love being outdoors and working in the garden. There is nothing better than growing your own food. Let’s be real here, you just can’t compare a Tomato from the garden and one purchased from a supermarket.

Growing up my grandfather put up a huge garden each and every year. His staples were tomatoes, basil, zucchini, eggplants and peppers. In fact we had some many peppers that I can remember eating peppers and eggs nearly every morning once the garden went to harvest.

Another change to the site will be to keep the stories short and the focus on food, wine and the garden. So with that be said, check out Grandmas peppers and eggs recipe.

So just a few housekeeping notes. Grandma always used green peppers. Most likely because the red ones took longer to harvest and we just had so many greens. You can use either or a combination of both as I do. I cook my peppers until they are soft. Again this is a preference, but I think it makes a better sandwich.

English: Green, yellow and red bell peppers fr...

(Photo credit: Wikipedia)

Ingredients

    • 4 green or red Peppers, seeded and sliced.

    • 4 large eggs, scrambled in bowl with 1 tbs water added

    • 1-2 cloves garlic chopped

    • 1/4 cup olive oil for cooking

    • salt and pepper to taste

    • grated Parmesan

    • 1 loaf of Italian bread or 4 crusty rolls

    • crushed red pepper

    • mild or hot Gardinera (optional)

Preparation:

In large skillet add olive oil and garlic and saute on low-med until garlic is soft and changes color. Add peppers, season with salt and pepper, stirring to coat peppers with oil.

Continue cooking on low-med heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well so that the peppers and eggs combine into one. Cook eggs until ready, but please don’t burn them or the peppers. Sprinkle with cheese and red pepper serve on the Italian bread or roll and add Gardiner if so desired.

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