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Posts Tagged ‘EGGPLANTS’

  1. VEGETABLES’ CANNELLONI

    31 May 2016 // flaviabi

    cannelloni

    cannelloniIngredients for 4 people:

    300 gr. Of PASTA (see recipe here)

    150 gr. zucchini

    1 eggplant

    1 onion

    fresh ginger

    Rosemary

    White wine

    Red peppers

    Olive oil

    salt

    chilli

    For the fondue:

    cream

    parmigiano

    soft goat cheese

     

    Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season  with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers  in oven  until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.


  2. MILLEFOGLIE DI MELANZANE E ALICI

    22 September 2013 // flaviabi

    millefoglie di melanzane e alici

    I feel sorry for those who were not able to come to dinner at Hosteria Mattta last Saturday ….. but we have so much fun! And we cooked many good things, like this delicious appetizer:

    Ingredients for four people:

     

    1 eggplant

     

    8 fresh anchovies

     

    1 ripe tomato

     

    Corn flour

     

    sliced ​​almonds

     

    fresh ginger

     

    parsley

     

    garlic

     

    oil for frying

    Cut the eggplant into thin slices and fry in hot oil until light brown. Clean the anchovies removing the bones and entrails. Mix the corn flour with chopped parsley, a clove of garlic, fresh ginger  and sliced ​​almonds. Breaded anchovies and fry in hot oil until light brown. At this point you can build your appetizer: a slice of eggplant, a fillet of fried anchovies,and a slice of tomato. Serve it with a generous sprinkling of parsley.


  3. EGGPLANTS’ ROLLS WITH PECORINO CHEESE

    25 February 2013 // flaviabi

    involtini melanzane

    Round eggplants

    fresh basil

    soft Pecorino cheese

    balsamic vinegar

    brown Sugar

    Juniper berries

    Cloves

    salt

     

    Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.


  4. EGGPLANTS AND TOMATOES

    29 February 2012 // flaviabi

    melanzane ai pomodori

    Ingredients for 4 people:
    3 eggplants
    4 tomatoes
    parsley
    basil
    oregano
    thyme
    chive
    salt
    chili
    Olive oil
    Cut the eggplant into slices 2 cm high. And arrange them in a baking pan with nonstick paper. Cut the tomatoes into thin slices and place the tomatoes on top. Sprinkle with finely chopped herbs, salt and pepper, and drizzle with oil. Bake at 200 ° for 20 minutes, until the tomatoes are dried.


  5. SUE AND BOB

    7 October 2011 // flaviabi

    bob and sue

    ……what a beautiful couple! and we had a lot of fun cooking together! Lisa, as usual, gave us her warm hospitality and we had a nice lunch in the garden with one of the last sunny days of this long summer:

    FIG LEAVES spaghetti carbonaraVEAL ROLLS WITH EGGPLANTS AND SCAMORZAchocolate salami

    ….. And they continue to say “but you always eat so much in Italy?”

    Ciao Sue and Bob!


  6. PASTA WITH ROSEE SAUCE AND EGGPLANTS

    5 September 2011 // flaviabi

    penne rosè alle melanzane

     

    Ingredients for 4 people:
    300 gr. penne
    1 onion
    1 clove of garlic
    2 large ripe tomatoes
    Half a glass of white wine
    200 gr. Sweet gorgonzola
    2 long eggplants
    parsley
    thyme
    chili
    Extra virgin olive oil
    marine salt

    Cut the eggplant into small cubes and fry in olive oil. When crispy and golden, drain and let cool. In a skillet sautè the onion and garlic finely chopped ,add  thyme, and blend with white wine. Then add the tomatoes, peeled and diced. Season with salt and pepper and cook for about 20 minutes, adding a lot of water. (Must be a very liquid sauce). At this point, add the Gorgonzola cheese and melt over low heat. Boil the penne in salted water, drain and dress with the tomato sauce. Add the fried eggplant, sprinkle with chopped parsley and serve.


  7. LINGUINE WITH EGGPLANTS AND OLIVES

    16 August 2011 // flaviabi

    linguine melanzane e olive

     

    Ingredients for 4 people:
    350 gr. linguine
    1 eggplant
    1 onion
    20 olives
    3 ripe tomatoes
    1 clove of garlic
    Extra virgin olive oil
    Oil for frying
    200 gr. Salted Ricotta (if you can’t find it Parmigiano will be ok)
    20 basil leaves
    A bunch of parsley
    A bunch of chives
    a bunch of thyme
    ½ cup white wine
    salt
    chili
    Cut the onion into thin slices and garlic into small pieces and brown all in a pan with olive oil. Add sliced olives, parsley and chives thinly sliced, thyme, diced tomatoes and blend with the white wine. Cook for 10 minutes.Add salt and pepper and turn it off. Cut the eggplant into small cubes and fry in oil.. Cook the linguine in salted water, and when they are al dente, drain and sauté in the pan with the tomato sauce. Add the basil and the fried eggplant and stir with a little ‘olive oil. Before serving, grate over the pasta a nice amount of salted ricotta.