Tag: Baked

Baked aubergines: the best recipes – Italian Cuisine

Baked aubergines: the best recipes


Low in calories but full of flavor, le eggplant they are a very popular vegetable in the kitchen. And they also have many nutritional qualities: containing a high percentage of water, they have appreciated purifying and diuretic properties. In the kitchen, they are an appetizing ingredient. Whether they are elongated or roundish or oval, with an intense purple or white or even red skin, aubergines, baked in the oven, become even more appetizing.

Salt & Pepper suggests the best recipes of baked eggplant, for tasty side dishes or nutritious and surprising second courses.

If you want a rich and succulent dish, bring to the table Stuffed baked aubergines: the filling is super ghiotta, a mix of eggplant pulp, tomato pulp, anchovies, capers, black Gaeta olives.

Or prepare the Baked aubergines according to the Greek recipe: Cheese and minced meat fill these succulent eggplant boats, a guaranteed goodness.

Being a detox vegetable, here is the baked eggplant also give birth to diet recipes for those keeping to the line. If you aim for lightness, try cooking Light eggplants parmigiana, gourmet variant of grilled aubergine parmigiana: thanks to the "melting" and the unique taste of raw burrata, it will conquer even the most demanding palates. Or the Onions with eggplant cream, a game of consistencies really pleasant and refined, between the gratin and the very soft filling; accompany them with toasted bread slices, seasoned with a drizzle of oil and a pinch of salt, and a side dish of salad with seasonal vegetables.

Eggplants marry very well also with the flavors of the sea: cuisine Eggplant and swordfish rolls, for a special dinner. On each slice of roasted eggplant you have to lay 1 slice of sword, pine nuts, raisins, grated pecorino and breadcrumbs. Or prepare the Monkfish in aubergine pastry, a high class dish that enhances the characteristics of Mediterranean cuisine: the monkfish is wrapped in aubergine slices, very thin and fried.

Eggplants can also become a fun first course: nei Cannelloni Eggplant they replace the puff pastry and become chests of a tasty ham, scamorza, egg and tomato filling. They are simple to make and perfect even as a main dish.

Browse the recipes that we offer you and choose the one that suits you best. Success is assured.

Baked pasta and eggplant – Italian Cuisine


5 delicious ideas for preparing pasta and baked aubergines with fusilli, cannelloni, spaghetti, rigatoni and capers

Long live the baked pasta! Incredibly rich, simple to prepare greedy and easily manageable as a takeaway preparation it is a real joker that we often underestimate. In fact, among the strong points of this dish we find the great variety of versions that allows us to never get bored. Here then 5 versions to try and try again that will turn the pasta and baked eggplant into one of your favorite dishes.

With spaghetti

Let's start with an unusual version that will win you over. Prepare an eggplant cream by baking an aubergine cut long and engraved on the surface which you will season with oil and salt. Once cooked, remove the pulp with a spoon and blend it with a two tablespoons of extra virgin olive oil, half a clove of garlic and two tablespoons of toasted pine nuts. Once boiled drain the spaghetti very al dente, season them with the cream and transfer them to a well-oiled baking dish, laying them in small nests that you will have made by wrapping them on a spoon with the help of a fork. Sprinkle with grated pecorino, season with pepper and bake for 10 minutes at 180 ° C. Complete to taste with fried aubergines, toasted pine nuts and marjoram leaves.

With paccheri

To prepare this version, cook the aubergines in small pieces with extra virgin olive oil and a pinch of salt. Add them to the fresh tomato sauce that you have prepared and left to cool. Boil the paccheri in boiling water and drain very al dente: season with the sauce and the aubergines and pour into an oven dish, alternating a generous grating of salted ricotta with each layer of pasta. Bake at 180 ° C for 20 minutes.

With fusilli

For the baked fusilli and aubergines, prepare an emulsion with extra virgin olive oil, reduced dried mint and minced garlic. Use one part to brush the aubergines you are going to cook in the oven after cutting them into cubes. Boil the fusilli, drain them al dente and season with the emulsion. Pour into an oven dish by combining the baked aubergines, cherry tomatoes and complete with slices of spicy provola. Bake at 180 ° C for about 10 minutes and serve complete with fresh basil leaves.

With rigatoni

Remove the tomatoes from their seeds, cut them into cubes and sauté them in a pan with a clove of garlic, extra virgin olive oil and a pinch of salt for about ten minutes and set aside. Fry an eggplant cut into cubes and let it rest on a baking sheet covered with absorbent paper. Boil the rigatoni, drain well al dente and toss with the tomatoes and aubergines, add the provola in flakes and bake at 180 ° C for 15 minutes.

With cannelloni

Prepare a delicate sauce with fresh tomatoes and cook the aubergines in a pan with extra virgin olive oil and a pinch of salt (to obtain a more delicate effect, remove the peel). Blanch the cannelloni in salted water for 4 minutes, fill them with the sauce, the aubergines and a spoonful of ricotta. Place in a baking dish pouring on the base and between a cannelloni and the other, some spoonfuls of the sauce mixed with the ricotta. Bake at 200 ° C for 20 minutes and serve with fresh basil.

Baked peppers | Salt and pepper – Italian Cuisine

Baked peppers | Salt and pepper


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How to prepare baked peppers

1) Lava i pepperoni whole, dry and oil-soaked, rubbing them with your hands. Place them in a baking dish and put them in oven hot a 200 ° C for 10-15 minutes or until they become colored and begin to soften.

2) Take them out of the oven and put them still hot in a dish covered with plastic wrap. Then let them spill off, cut them into 4 or 6 parts, depending on the size, and lay them on a baking sheet.

3) Collect i in a bowl Cherry tomatoes cut in half and crushed with your hands, join the capers desalted, the breadcrumbs, le anchovies chopped and 3 tablespoons ofoil, then mix well.

4) Distribute the mixture on pepperoni and pass the pan under the oven grill warm for others 5 minutes.

5) Outlines i Baked peppers, sprinkle with small leaves of fresh oregano and last with a little oil. Serve warm or cold.


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