N
nadia marcinkova Jun 10, 2008 12:43 AM
To
Jeffrey E Epstein
nadia marcinkova <nadja2102@yahoo.com> wrote:
Date: Fri, 10 Nov 2006 08:11:57 -0800 (PST)
From: nadia marcinkova <nadja2102@yahoo.com>
Subject: recipe & reciept
To: bella@nysgllc.com
eggplant rollatini:Select long thin eggplants that feel light. (You don’t want seeds)Remove stems and tips and cut them lengthwise in thin slices – ¼ inch thickSalt each slice lightly on both sides, place them on paper towels to drain.Put a heavy weight on top of the sliced layers of eggplant and let stand in refrigerator, preferably overnight.Next day remove eggplant and allow to reach room temperature.Simultaneously heat about 1 inch of vegetable oil in deep frying pan and do the following:Beat 6 eggs in bowl.Place Wondra flour on a plate. Dip each slice in the beaten eggs and let drip free of eggs. Dredge in flour. Shake excess off.Oil has to be very hot about 350 degrees or the eggplant will get soggy instead of crispy.Place eggplant slices into oil. Make sure to use a spatula because a fork will prick the eggplant and allow the oil to seep in. Turn slices over when one side is golden and the eggplant appears stiff. Remove when both sides are golden. Drain oil from eggplant by placing on paper towels.Allow eggplant to cool down. Add tomato sauce to each piece of eggplant so it gets absorbed.Mix ricotta cheese, mozzarella, eggs, grated cheese (Locatelli) a little salt and black pepper into a big bowl. Make the mixture somewhat firm. Put a thin coat of the cheese mixture on each slice.Roll each slice in jelly roll fashion. Place a toothpick in to keep it together.Preheat oven to 350 degreesAdd tomato sauce just to cover the bottom of a roasting pan. Place each eggplant rollatini in an array in pan with a small amount of sauce on top.Cover roasting pan with aluminum paper and cook about 30 minutes, removing aluminum cover last 5 minutes.Enjoy!Ps:I am also sending you the reciept for the mattress for 10F. Could you wire it back to the chase account, please ?thank you