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Monday, December 15, 2014
Monday, September 15, 2014
Homemade Bread.. Pane fatto in casa..
Recipe n. 6
Parmigiana (Eggplant layered with tomato sauce, parmesan cheese and mozzarella cheese)
Rocco Cartia - For about 10 people:
4 Eggplants
450 g – 2 cups tinned chopped tomatoes
450 g – 2 cups fresh tomatoes
2 Onions110 g – ½ cup grated Parmesan cheese
220 g – 1 cup Mozzarella cheese
30 g – 1 oz Basil finely sliced
Salt and Pepper
Olive oil
Slice Eggplant at almost 1 cm of thickness.
Cook them in a oven or grill for a lighter recipe, ( otherwise traditionally it’s fried in a thick batter made by Milk, Flour, Salt, Pepper) and let them cool down.
Make a fresh Tomato sauce braising roughly chopped onions in a pot with olive oil.
Let it cook slowly for about a hour adding salt and pepper at the end.
Grease an oven tray with drops of olive oil, place some fresh Tomato sauce then start laying down Eggplant slices, adding a ladle of Tomato sauce, Basil, a little bit of Mozzarella and Parmesan cheese between each layer.
After 4 layers add some more Tomato sauce on top and the left over Parmesan cheese.
Bake for about 30’ at 180° and serve hot, warm or room temperature.
Thursday, March 13, 2014
Excellence in Silicon Valley..
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