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Preparation time: less than 30 minutes
RECIPE PREPARATION Goat eggplant - goat eggplant:
- The eggplants are washed and the strips are cleaned from place to place.
- Slice the eggplant slices and salt them.
- The eggplants are partially cleaned so that the remaining strips of peel maintain the shape of the washer and give an extra flavor.
- Eggplant slices are passed through white flour, beaten egg and breadcrumbs.
- Place the breaded slices in the tray lined with baking paper.
- Spray a little oil over the eggplant and put them in the preheated oven until they start to brown.
- Wash, peel and slice the tomatoes.
- Serve the eggplant slices interspersed with the tomatoes with mozzarella and fresh green basil.
- Sprinkle if you want ground black pepper on top.
Good appetite !!!!
The eggplants are partially cleaned so that the remaining strips of peel maintain the shape of the washer and give an extra flavor. This trick and the explanation, I took from chef Jamie Oliver. I knew that this way of cleaning eggplant for frying is indicated, but not why. I recently found out the "truth": D
9 the best restaurants in Sedona
Located at the mouth of Oak Creek Canyon, this beautiful area of red rock is surrounded by 1.8 million acres of national forest and is supported by four wilderness areas. Tough with art galleries, elegant inns and luxury spas, the city has already suffered from a wealth embarrassment. Now that "culinary destination" is being added to the list of attractions, it's getting harder to stay away.
Finding a great meal in Sedona has not always been easy. Like many tourist cities, food was not necessarily a priority. It began to change as a new generation of chefs opened restaurants that offered more interesting and authentic dining experiences. In recent years, Sedona has embraced its reputation as a healing and wellness center and this is reflected in the multi-unit dining culture that makes their menus as healthy as possible.
Related: Things to do in Sedona | Sedona Hotels
Here are new restaurants and some old favorites in the middle of the red rocks.
-300 g of grated carrots
-200 g. Of sugar
-100 ml. sunflower seed oil
-200 g.of flour 00
-100 g of almond flour
-1 sachet of vanilla yeast
-1 vanilla sachet
- icing sugar
Peel the carrots, peel them and grate them finely, weighing them until you get 300 gr. that serve. Put the grated carrots in a colander and with a spoon crush them so as to eliminate some of their liquid. Whisk the eggs and sugar with a whisk until a frothy mixture is obtained. Add a little oil to the pan and whisk. In a bowl sift the flour with the yeast and vanilla. Add the almond flour and dry carrots and mix well. Pour in the egg mixture and oil, mix well. Butter and flour a 24-26 cm round mold. and pour the mixture. Bake at 170 & # 176-180 & # 176 for about 40 minutes in the preheated oven. Check the cooking with the stick test: the cake will be ready, when pulling out the stick it will be dry. Let the cake cool and then transfer to a serving plate. Sprinkle with icing sugar.
Spaghetti with strigoli, pancetta and Gran Kinara / Spaghetti with pigeon goose leaves, ribs and cheese
|spaghetti with strigoli, bacon and Gran Kinara|
A few weeks ago, I still found the strigoli at the supermarket. I've wanted to try them for a long time, so I made a nice plate of pasta with strigoli and bacon.
A first course that is prepared a lot in Romagna , as well as risottos or ravioli stuffed with strigoli. Known in the various regions also col name of stridoli, stringoli, carletti, sclopit, scrissioi, schioppettini, crepaterra, grass of the cuckoo, tagliatelle della Madonna, verzuli, bubbolini& # 8230and who knows what other name.
Owls are wild herbs. They bloom from May to October spontaneously along the embankments and in the meadows. Basically they are the leaves ..but before the flowering & # 8230 of this little one plant name Silene vulgaris, a perennial plant with characteristic flowers called & # 8220bubbolini & # 8221, belonging to the family Caryophyllaceae. The slightly bitter taste is a bit reminiscent of arugula.
A fast, genuine and tasty first. & # 160Very good risotto & # 160. & # 160..because after a few days I also made risotto with strigoli.
Spaghetti with strigoli, bacon and Gran Kinara
(for one person)
-80-100 gr. pasta (spaghetti, tagliatelle, fusilli, etc.)
-100 gr. of strigoli & # 160
-50 gr. of bacon or cooked ham
-a clove of garlic or half an onion
- 3 tablespoons of extra virgin olive oil
- Gran Kinara grated cheese
Fry in the oil a mince made with diced bacon, garlic or onion. If desired, also add a little tomato puree. Add the washed strigoli to the stir-fry, leave to season and immediately add the al dente boiled pasta. Add a tablespoon of grated cheese, mix to flavor. Serve the pasta with other grated cheese to taste.
-to better taste the typical and delicate taste of the strigoli, put them at the end, ie after the pasta. Add a little cooking water and put them in the pan just like this on the fire, for about 1 minute. They remain slightly crispier.
Polenta spreads with Lou Blau cheese and porcini mushrooms / Polenta spreads with cheese and mushrooms
A delicious appetizer that it prepares quickly and a touch of sophistication to your table. You can prepare with various ingredients such as cheese, cold cuts, sausage, fish, vegetables, etc. & # 160In addition, you can prepare in advance and heat for a few minutes in the oven before serving.
For the preparation of these canapés I used Lou Blau cheese. With such a special cheese, they came really good!
-500 ml .water
-150 gr. of precooked corn flour
- 1889 salted butter-Fiandino Farms & # 160 *
-La Blau cheese -Fiandino farms *
- porcini mushrooms in oil
Prepare the polenta. For lack of time, I used fast polenta. In a pot with 500 ml of water and a little salt, pour the corn flour before the water boils, to avoid the formation of lumps. Cook the polenta over a fairly low heat. Always mix with a wooden spoon in the same direction for about 10 minutes. It must become pretty dense. Remove from the heat and add a piece of salted butter. Mix well and let cool, so it will be more compact. Pour the polenta on a baking sheet and give it a cylindrical shape like a salami and close at the candy ends. Let cool well for a few hours. Remove the baking paper and cut the polenta into slices about 1.5-2 cm thick. Top with cheese cubes and a piece of porcini mushroom. Heat in the oven..in the microwave for about 1-2 minutes. Serve the canapés hot or lukewarm.
* Lou Blau Cheese - Fiandino Farms
Inspired by the oldest Occitan traditions, which saw blue cheeses develop during transhumance, this cheese is the umpteenth proof of the versatility of vegetable rennet (Kinara & # 174). Ingredients: Milk, whole salt, vegetable rennet (Cynara cardunculus).
* 1889 salted butter-Fiandino Farms
Composed of 100% Piedmontese milk and Sicilian salt, it can boast of being the only Italian Salted Butter. New in taste, intriguing in its persistence, it is found to be exceptional for making desserts or seasoning a good pasta dish or for the preparation of various dishes.
Eggplant, pepper and olive zacusca / Eggplant, bell pepper and olive zacusca
Zacusca is a vegetable dish (canned) that is usually prepared in Romania for the winter.. The word & # 8220zacuscă & # 8221 is of Slavic origin (закуска, zakuska) and means .. appetizer, snack . Gli andThe main ingredients of classic zacusca are aubergines, peppers (gogoşari - a type of pepper that is sweeter, fleshy, spherical in shape), onion and tomato puree.. It can also be prepared with other vegetables & # 8230 beans, carrots, mushrooms, zucchini, etc. There is even a variant with fish. It is usually eaten spread on bread. It can also be prepared without being stored in jars for the winter. Once prepared, store in the refrigerator for a few days. A similar dish also exists in Bulgaria, called lutenitsa.
-5 large aubergines
-2-3 large onions
-600 ml. Thick tomato paste
-400-500 ml. sunflower oil
-black olives (better pitted)
Cook the aubergines and peppers in the oven. When the fork goes well into the eggplant, the pulp inside is soft and ready. Cut them in half, remove the cooked pulp with a spoon. Put the pulp to drip in a colander and then with a knife, chop it. Turn the peppers in the oven on all sides, and they are ready when the skin is toasted enough. Put the peppers in a bowl covered with a lid and keep them covered for about 10 minutes and then peel them. It will help you remove the skin more easily after cooking. Finely or coarsely chop the peppers. Chop the onion and fry it in oil, add the aubergines, peppers, mashed potatoes and a few bay leaves. Boil on low heat for about an hour or more, stirring often. It is cooked when we see the oil resurface. When you see that the oil starts to resurface, add the whole olives or chop .. as many as you want, boil for another 5-10 minutes and remove from the heat. Season with salt and add if you like ground black pepper. Still boiling, put the zacusca in sterilized jars, close well. Wrap the hot cans tightly with a blanket and let them rest until the next day. Store in a cool, dark pantry, once opened, store in the refrigerator.