ITALY ALL ROLLED UP — December 2006

By Phyllis Galowitz

On Wednesday evening, November 8th, the Andes Roundtable was given a spectacular treat. Guglielmo Piervincenzi, otherwise known as Bill, gave a demonstration of a type of Sicilian cooking entitled, Italy All Rolled Up. The recipes all involved something rolled and stuffed. Eggplant Rollatini was my favorite but there was a loin of pork, flattened and rolled around a stuffing, stuffed rice balls, a beautiful dessert, made with vanilla wafers mixed with melted butter and candied fruits, nuts, and unsweetened cocoa. This was rolled into a loaf and sliced, topped with ricotta mixed with sugar, further topped with a sprinkling of ground hazelnuts (from trees on Bill’s property), and crowned with a candied cherry.

Chef Piervincenzi prepares a masterpiece

Bill’s wife Eddie was his sous chef, doing the behind-the-scenes cooking and cleaning up: they made a perfect team. Nancy McShane volunteered to help with the cooking and serving. Although Guglielmo had told us to eat dinner before coming, and we listened, we really ate another full dinner at the demonstration, not to mention the wine that accompanied the many samples and the apropos Italian music interspersed. We also got a bit of nutritional advice from his store of knowledge and background in biology and science.

Carol Bobley and Guglielmo & Eddie Piervincenzi prepare for the festivities




Laced with humor and the company of good people, the evening was truly wonderful!~



from Guglielmo Piervincenzi


2 large eggplants peeled and sliced lengthwise in 1/4 inch slices.

1 medium onion chopped

4 cloves of garlic minced

1/4 cup Italian flat leaf parsley chopped

1 pound lean chopped sirloin

2 cups mushrooms chopped

1/4 cup French tarragon

1 pinch of dried rosemary leaves

1/2 pound mozzarella cheese shredded

1 cup sweet Marsala wine.

Olive oil for frying.

Sauté the eggplant slices until golden on both sides. Add olive oil as needed. The eggplant will constantly absorb it. As eggplant is being sautéed, you can recycle the olive oil that drains from previously fried eggplant slices. When all the eggplant is fried and golden, set it aside on paper toweling so additional oil can drain from it.

For the stuffing, sauté onion and garlic until softened. Add chopped meat and continue to sauté until meat is browned. Add mushrooms, parsley, tarragon, rosemary and Marsala. Cook on low heat until the wine is reduced and syrupy.

Lay the eggplant slices on a flat surface. Place stuffing on the wide end of the eggplant slice and roll it from the wide end to the narrow end. Place the roll, open end down, in a lightly oiled baking dish. When all the rolls are in place, cover them with marinara sauce. Sprinkle top of the dish with shredded mozzarella cheese. Bake in a 350º oven for 30 minutes.

Buon appettito! ~