Book Review ~ Saveur CookBook shares Stacey Adimando’s Piatti.

Saveur CookBook shares Stacey Adimando’s Piatti.
Enticed from the cover of PIATTI – i had to have artichokes. Par boiled after trimmed up and then onto the grill for a bit of char. When the artichokes are cup side up a little herb butter into the center. I had thought of the orange Aoli as included in the recipe, however went in the direction of green goddess sauce to finish.

From there it is Eggplant from the farmers market.

Eggplant Parmigiana was served room temperature as the accompaniment for supper

The eggplant skins were pealed and slices are salted, rinsed. The eggplant are floured, Egg washed and into panko bread crumbs with dried and fresh herbs. the transformation was captured in the photos. The result is glorious.

FYI ~ day 2 the eggplant is as good as cold Pizza.