Tag: eggplant

Eggplant a beccafico, who knows them? – Italian Cuisine

You may have heard of sardines a beccafico, but do you know that delicious eggplant rolls can also be made with the same filling?

Bring some Sicily at the table it is always an excellent idea. Aromatic, tasty and Mediterranean dishes that are hard to forget.

If you want to try a delicious appetizer, easy to prepare and – of course – rich in taste Eggplant Beccafico! Yes, yes, you read that right, the aubergines a beccafico, close relatives of the most famous Sicilian dish with Sardinian.

If you don't know what it is, think about inviting eggplant rolls (grilled or fried depending on your taste), stuffed with pecorino, breadcrumbs, pine nuts, raisin and aromas and then pass in the oven to mix all the ingredients well.

Eggplant a beccafico, the traditional recipe

Ingredients

To prepare this starter (or second course) typical Sicilian dish you will need: 500 g of round eggplants, breadcrumbs, pecorino, 40 g of pine nuts, 50 g of raisins, parsley, extra virgin olive oil, salt and bay leaf.

Method

To prepare the Eggplant Beccafico the first step is to wash the aubergines and cut them into slices about 1.5 cm thick. They go then grilling on a hot plate for about 3 minutes on each side. In the meantime, in another pan, it is necessary to toast the Pine nuts.

After doing it, in the same pan and with a drizzle of extra virgin olive oil, add the bread crumbs and is toasted for about thirty seconds, then add the Pine nuts and the mixture is blended for another thirty seconds. After which the fire goes out.

At this point, transfer the breadcrumbs to a bowl, add 1 tablespoon of parsley chopped, a pinch of salt, 2 tablespoons of pecorino cheese and raisins. Take the grilled aubergines and enrich them with the mixture, then roll them up a roulade and closing them with a toothpick.

Then arrange them in a pan with a drizzle of oil, dust them on the surface with the remaining breadcrumbs mixture, add a drizzle of oil, the bay leaves and cook everything in oven at 180 degrees for 15 minutes covering them with aluminum foil. Then remove the aluminum, activate the grill in the oven and cook the aubergines for another 5 minutes.

Octopus and eggplant salad – Italian Cuisine

First boil the octopus for about 1 hour from the moment of boiling, then drain and cut it into chunks.

In the meantime that the octopus is cooking, get on with the work.
Wash and peel the aubergines and cut them into cubes, then brown them with a little oil and salt in a non-stick pan, making them brown well on all sides.

Wash the cherry tomatoes and cut them too.

Finally, when all the ingredients are ready, assemble the salad: put the cold octopus, the pitted olives, the cherry tomatoes, the aubergines and lots of fresh basil in a bowl and season with a drizzle of oil and a little salt.

The octopus and eggplant salad is ready: let it rest in the fridge for 1 hour and then serve.

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Pasta with ricotta and eggplant cream – Italian Cuisine

First wash and peel the aubergines and cut them into short strips.

Cook the aubergines in a large non-stick pan with a little oil and salt, and in the meantime prepare the ricotta cream: put ricotta, cream, basil, salt and oil in a bowl and blend with a blender (alternatively , you can put everything in a mixer and whisk like this, or chop the basil with a knife and mix by hand).
Put the cream in the fridge on hold.

Cook the aubergines until they are golden brown, then turn off and add the ricotta cream.
In the meantime, cook the pasta in a pan of boiling salted water and lengthen the dressing with 1 ladle of cooking water to make it more fluid.

Drain the pasta al dente and sauté it in the dressing, adding a little pecorino to stir.

The pasta with ricotta and aubergine cream is ready: add a little fresh basil and serve hot, warm or even cold.