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Posts Tagged ‘melanzane’

  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. VEGETABLES’ LASAGNA

    25 February 2013 // flaviabi

    lasagne verdure

    For 4 people:

    250 gr. lasagna

    1 small cauliflower

    2 courgettes

    2 carrots

    1 onion

    2 tomatoes

    6-7 chard leaves

    1 eggplant

    A clove of garlic

    white wine

    oil

    curry

    basil

    fresh chive

    chili

     

    To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook  each vegetable with a single dedicated pan. (don’t stress and  use  always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put  little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for  few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the  upper layer with the filtered liquid vegetables, few minutes before serving.


  3. EGGPLANTS’ ROLLS WITH PECORINO CHEESE

    // 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. Eggplants’ rolls

    8 June 2011 // flaviabi

    involtini di melanzane

    Ingredients (4 people):
    1 eggplant
    100 gr. minced pork
    baby spring salad
    Corn oil for frying
    Kitchen string
    Balsamic vinegar
    Salt
    Extra virgin olive oil

    Cut the eggplant into slices 1 cm high. Put a drop of water in a baking pan and grill the eggplant,  for about 15 minutes. When the eggplants are soft, fill them with  a tablespoon of minced meat, roll and tie with the string, and fry in hot oil. When gold, serve them over the salad topped with very little olive oil, a pinch of salt and a drizzle of balsamic vinegar.


  6. TAGLIATELLE WITH EGGPLANT SAUCE

    10 May 2011 // flaviabi

    tagliatelle alle melanzane

    This is the smell of summer….

    Ingredients (4 people):
    400 gr. Tagliatelle
    150 gr. Mozzarella cheese
    1 eggplant
    1 onion
    1 clove of garlic
    200 gr. Tomato sauce
    Oregano
    Sale
    Chilli
    Basil

    Cut the eggplant in slices and cook in the oven grill. When are cooked cut them into cubes. Cook in a pan with oil, the onion finely chopped and a clove of garlic, when they are golden, add the tomato sauce, oregano and basil and the eggplant. Add salt and chilli and cook for about 15 minutes, adding water if needed. Cook noodles in salted water for about 3-4 minutes and then finished cooking directly in the sauce. When the noodles are cooked, add the diced mozzarella and a drizzle of virgin olive oil.


  7. EGGPLANT CROUTONS

    9 May 2011 // flaviabi

    oggi 026

    Ingredients (4 people):
    2 eggplants
    corn flour
    1 egg
    a bunch of spinach
    chive
    1 clove garlic
    extra virgin olive oil
    salt
    chilli
    1 tomato

    Cut the eggplant until you have a rectangular eggplant like in the picture.


    Then cut it into slices about 3 cm. Wet the slices in warm water, and then passes into the corn flour. Cook the slices in the oven at grill (on wax paper), for about 10 minutes. In the meanwhile boil one egg in boiling water for 10 minutes,..let it cool before cutting into slices (so it does not break …). Blanch the spinach in boiling water for a few minutes, then dry and fry in a pan with the garlic and extra virgin olive oil. Now we can create our croutons:  few slices of eggplants with on a slice of tomato, a slice of boiled egg, a small bunch of chives, a pinch of salt and pepper. On the others with the sauté spinach.


     


  8. UMBRICELLI WITH EGGPLANT AND GORGONZOLA

    5 May 2011 // flaviabi

    umbricelli

    Facciamo le melanzane a dadini e facciamole cuocere in olio ben caldo con l’aglio a pezzetti e l’erba cipollina. La cottura delle melanzane deve risultare quasi come se fossero fritte. Doriamo la pancetta in una padellina a parte e aggiungiamola al composto. Scoliamo gli umbricelli e ripassiamoli nella padella delle melanzane, aggiungendo il gorgonzola a pezzetti ed il mascarpone, sale e peperoncino.

    (in the absence of umbricelli you can use noodles)
    Ingredients (4 people)
    350 gr. Umbricelli or Tagliatelle
    1 Eggplant
    100 gr. Bacon (cut in small cubes)
    200 gr.Gorgonzola cheese
    2 tablespoons Mascarpone cheese
    Chive
    garlic
    Cut the eggplant into small cubes and cook it in hot oil with chopped garlic and chives. Cook the eggplant until almost fried. Sautè the bacon in another frying pan and once fried put it into the eggplant. Drain the umbricelli and put it in the sauce, adding  gorgonzola and mascarpone cheese, pepper.


  9. (Italiano) PARMIGIANA DI MELANZANE

    4 May 2011 // flaviabi

    varie 3 021

    Sorry, this entry is only available in Italiano.