Double dipping is the trick to these golden and delicious fried veggies. The first dipping is in an egg/milk batter, the second in a beer/flour concoction. Then they ‘re deep fried in vegetable oil. Serves six.
This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
These red and white stuffed pastas are completely different, but use the same technique, making it a breeze to put together. This recipe is also a great way to use up leftover ham and ground beef or Italian sausage.