Tag: oil

Aubergine in oil recipe – Italian Cuisine – Italian Cuisine

Aubergine in oil recipe - Italian Cuisine


Discover how to make tasty aubergines in oil, simply and quickly, using vinegar, white wine, red onions and black pepper

  • 3 Kg Long aubergines
  • 800 g White wine vinegar
  • 800 g White wine
  • 2 pcs Red onions
  • 20 g Black peppercorns
  • 6 pcs Bay leaves
  • 4 pcs Lemons
  • Chili pepper
  • Basil
  • Wild fennel (optional)
  • thyme
  • Garlic
  • Extra virgin olive oil
  • Coarse salt

For the recipe of aubergines in oil, clean the eggplant and wash them, peel them in alternate strips, cut them into slices 6-7 mm thick and put them in layers in a bowl, salting each layer with coarse salt.

Place a weight on the washers and allow them to drain for 2 hours. Drain and rinse them thoroughly, squeeze them and place them on a clean cloth that will absorb the water left in the aubergines. Leave them for about 15 '.

Bring to the boil 800 g of water with vinegar, wine, lemon juice, peppercorns and bay leaves. When boiling add the peeled and sliced ​​onions; let them boil for 2 ', then add the aubergines.

Cook them for 2 minutes from the boil, drain them very well, spread them on another clean cloth or on kitchen paper and leave to cool. potted eggplants in sterilized jars 250 ml or 500 ml, placing them in layers; put between the various layers basil, thyme, if you want fennel, slices of garlic and also a bit of chili pepper spicy. Fill the jars up to 2-3 cm from the edge, cover them with oil until you get past the last eggplant slice. Allow the jars to settle for 10 ', so that the oil falls between the layers of eggplant. If necessary, top up the oil: it is important that the aubergines are perfectly covered and that the oil reaches about 1.5 cm below the edge.

Close the jars and sterilize them, boiling them for 15-30 ′ (depending on the size). Then let them cool and check the tightness of the covers, checking that there is a depression in the center.

Let the aubergines flavor for about 1 month before eating them. They are kept for up to 6 months. Once opened, they remain in the fridge for about ten days.

Focaccia recipe with extra virgin olive oil – Italian Cuisine

Focaccia recipe with extra virgin olive oil


  • 500 g flour
  • 12 g fresh brewer's yeast
  • extra virgin olive oil
  • salt

For the focaccia recipe Mix the flour with 300-330 g of water, the crumbled yeast and a pinch of salt to obtain a homogeneous and yielding dough. Place it in a very large bowl, cover it with plastic wrap and let it rise for 30-40 minutes, at room temperature (the volume should double). Then roll out the dough in a baking pan (ø 30 cm) oiled, cover with plastic wrap and let rise for another 30 minutes. Finally prepare an emulsion with 60 g of oil and 40 g of water and brush it on the focaccia, then puncturing the surface with the fingertips. Let it rise for another 7-8 minutes. Bake in the oven at 200 ° C for about 30 minutes.

Linguine recipe with garlic, oil and peppers – Italian Cuisine

Linguine recipe with garlic, oil and peppers


  • 350 g linguine
  • 220 g yellow pepper
  • 220 g red pepper
  • 100 g friggitelli peppers
  • garlic
  • basil
  • salt
  • extra virgin olive oil

For the recipe of the linguine garlic, oil and peppers, peel the yellow and red peppers with the potato peeler and cut them into small pieces; cut the friggitelli in half lengthwise. Blend the yellow pepper (except for a few pieces).
Sauté all the peppers in a large pan with 1 clove of garlic and 3-4 small pieces of oil, for about 5 minutes over high heat. Cook and drain the pasta in the pan and stir in a little cooking water; add the blended pepper and stir; complete with basil leaves.

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