Tag: Baked

Baked aubergine with mint green beans and cacioricotta – Italian Cuisine

A side dish medieterraneo rich, with aubergines and green beans, which can also be served as a vegetarian main course. To give a strong personality to this preparation is the cacioricotta Murgella, of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Thoroughly wash the eggplant possibly oblong in shape, cut them into 2 equal parts and sprinkle with salt and oregano.

2) Grease them with a drizzle of oil and crumple the individual halves in a sheet of aluminum foil. Bake at 170 degrees for 35 minutes and allow to cool.

3) Clean and wash i green beans. Cook them in salted water and immediately cool them in water and ice so that they do not lose their shine. Marinade them for about half an hour in extra virgin olive oil with a clove of freshly crushed garlic and mint leaves.

4) Prepare the tomato sauce, letting celery, garlic and carrot go over low heat. Then pour the tomato puree and cook.

5) Pour a ladle of tomato sauce on the bottom of the plate, placing the freshly squeezed eggplant on top.

6) Sprinkle with a drizzle of extra virgin olive oil and then with another sauce. Arrange the green bean salad and complete with plenty of cacioricotta and basil.

How to prepare baked eggplants – Italian Cuisine

Hot on a sandwich or with delicious slices of stringy cheese on top, these vegetables are ideal for a quick meal or a hearty snack

They go well with second courses of meat and fish, but they also make a great impression on their own. It's baked eggplant, easy and quick to prepare, also perfect to put cut into pieces in a nice sandwich, perhaps accompanied by a little fresh cheese.

Nutritional values of aubergines

Originally from Asia, the aubergine came to Europe around 1500, spreading widely in Spain and Italy. The eggplant they few calories, low in fat, protein and glycids and few sugars. They are also fairly rich in vitamins of group B, C, folic acid, potassium, phosphorus, sodium and calcium, as well as boasting important diuretic properties.

Baked aubergines: the recipe

To prepare the baked eggplants, for four people, it is necessary to obtain four eggplants (the best variety is that Palermo), two cloves of garlic, a sprig of basil, as well as olive oil, salt and pepper as required. First, wash the aubergines and cut them in half vertically, then cut the pulp with diagonal cuts first in one direction and then in the other. Take a pan, grease it with oil and transfer the aubergines. Except, however, chopped garlic and basil and place everything in a bowl with plenty of olive oil. At this point distribute this dressing on the aubergines: if the oil is not enough to season the vegetables well, pour more on each aubergine. Add salt and pepper to taste and bake everything at 180 degrees for about half an hour. After this time, let the aubergines cool and at the end serve them on the table or put them on a fresh bun: in both cases it will be a success.

With cherry tomatoes or cheese

In addition to traditional preparation, recipes with baked eggplants can have numerous variants. For example, slices of freshly baked aubergines can also be added mozzarella or cheese, so as to dissolve them slightly. Another solution contemplates i Cherry tomatoes, cut into four and bake halfway through cooking with the aubergines to further give color to the dish. Or you can add a sprinkling of aubergines to the aubergines before baking them parmesan and some large sliced tomatoes: the result will be a mouth-watering side dish.

Baked Ombrina and spring side dish recipe – Italian Cuisine

Ingredients

1 Kg 1 gutted croaker
150 g snow peas
60 g dry white wine
4 medium carrots
3 artichokes
2 anchovy fillets in oil
1 clove of garlic
lemon
salt
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare the baked croaker and spring side dish, peel the artichokes, remove the stems and peel them; cut the artichokes in half, deprive them of the beard, cut them into thin slices and marinate them in a bowl with the juice of 1/2 lemon and a pinch of salt for 1 hour; finally squeeze them.
Melt the anchovy fillets in a saucepan, over low heat, with 3 tablespoons of oil and the garlic with the peel; add the squeezed artichokes, 150 g of water, the white wine and simmer for 3 minutes from the boil.
Blanch the snow peas in boiling water for 1 minute and then drain them.
Peel carrots; cut a part into small spindles and the rest into slices. Cook the spindles in a saucepan with the artichokes. Instead, arrange the slices in a pan with blanched snow peas; season with a drizzle of oil and the cooking water of the artichokes and carrots.
recline above the shadow (cover the tail with aluminum foil) and complete with a round of oil. Cover the fish with a sheet of wet and wrung out parchment paper; bake at 170 ° C for 25-30 minutes (the fish will be cooked when it measures 65 ° C in the heart).
serve the croaker with vegetables, portioning it like this: equip yourself with a fork and spoon; take your head off, then remove the skin. Spoon along the fishbone, remove the first fillet gently and remove it with the help of a fork. Also remove the second fillet. At this point, lift and remove the central bone. Finally obtain the two remaining fillets, separating them from the skin.
Accompany the dish with a fruity, delicate, savory and vintage white wine. We liked the pairing with Bastianich Pinot Grigio 2018.

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