31 May 2016 // flaviabi
Ingredients 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.
Category Le verdure, Primi piatti: pasta | Tags: aubergins,cannelloni,EGGPLANTS,melanzane,vegetables' cannelloni | No Comments
22 September 2013 // flaviabi
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.
Category Antipasti: pesce | Tags: ACCIUGHE,alici,EGGPLANTS,MELANZANA,millefoglie | 3 Comments
25 February 2013 // flaviabi
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.
Category Antipasti: vari, Le verdure | Tags: basilico,EGGPLANTS,INVOLTINI DI MELANZANE,melanzane,pecorino | No Comments
29 February 2012 // flaviabi
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.
Category Le verdure | Tags: EGGPLANTS,HERBS,melanzane,oregano,POMODORI,tomatoes | 2 Comments
7 October 2011 // flaviabi
……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 carbonara, VEAL ROLLS WITH EGGPLANTS AND SCAMORZA, chocolate salami
….. And they continue to say “but you always eat so much in Italy?”
Ciao Sue and Bob!
Category Eventi | Tags: EGGPLANTS,lisa,melanzane.carbonara | No Comments
5 September 2011 // flaviabi
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.
Category Primi piatti: pasta | Tags: EGGPLANTS,gorgonzola,GORGONZOLA CHEESE,PENNE | No Comments
16 August 2011 // flaviabi
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.
Category Primi piatti: pasta | Tags: EGGPLANTS,LINGUINE,MELANZANA,OLIVES,pasta,RICOTTA SALATA,SALTED RICOTTA | No Comments
Ingredients for 4 people: