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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.

Recipe Octopus roasted with sweet and sour dressing – Italian Cuisine

Recipe Octopus roasted with sweet and sour dressing


  • 800 g octopus
  • 200 g cherries
  • 100 g white vinegar
  • 1 pc cucumber
  • laurel
  • marjoram
  • thyme
  • balsamic vinegar
  • sugar
  • butter
  • extra virgin olive oil
  • salt
  • butter

For the recipe of roasted octopus with sweet and sour dressing, clean the octopus and boil it (starting from cold water) with a bay leaf, for about 20 minutes from boiling. Then turn off the heat and let it cool in its water. Peel the cucumber, remove the seeds, cut it into very small cubes and collect them in a bowl. Add salt and let them drain for 30 minutes, then squeeze them. Bring the white vinegar to the boil and pour over the cucumbers. Let them flavor for 10-15 minutes. Melt 50 g of butter with 1 tablespoon of sugar and a pinch of salt for 2 minutes. Add the cherries and brown them, stirring for 30 seconds, add 3 tablespoons of balsamic vinegar, 1 ladle of water and cook for 1 minute. Remove half of the cherries, which you will keep whole, and cook the others for another 1 minute. Turn off, pitted the most cooked cherries and blend them with the cooking sauce, obtaining the dressing. Cut the octopus tentacles and roast them over a high heat with a film of oil, for 3-4 minutes, with marjoram and thyme. Serve them with the sour cucumber, the cherry dressing, the fruits kept aside. Complete to taste with fresh cherries and a few leaves of salad.

quick recipe and better combinations – Italian Cuisine


A creamy, easy and quick first course. Here's how to prepare pasta with zucchini cream and how to combine it to the fullest

There zucchini cream it is a condiment delicate is wraparound for pasta, whatever its format: spaghetti, trofie, orecchiette is pens they are all suited to the flavor and creamy consistency of this recipe, which can be enriched in many different ways.

How to prepare zucchini cream

Preparing pasta with zucchini cream is quick and easy. First of all, start doing boil water for pasta, you will need some cooking water for the preparation.

Used a medium zucchini each: wash them well and cut them into cubes. Sauté in a pan with a little extra virgin olive oil clove of garlic or of the onion, based on your preference; add the courgettes, add salt and pepper and cook for about 10 minutes over medium heat, stirring occasionally. Turn off the heat and remove any garlic clove.

Put the pasta to cook, transfer the zucchini into a container and add a few tablespoons of cooking water of pasta: at this point whisk with an immersion mixer, until you have obtained a homogeneous mixture. When the pasta is cooked, make it stir-fry with the cream of zucchini, to mix it perfectly with the sauce. If the cream is too dry, add a few more tablespoons of cooking water.

In alternative, instead of frying them in a pan, you can boil the zucchini in boiling water for 5 minutes and then blend them with a little oil, salt and pepper.

Pasta with zucchini cream: how to enrich it

The basic recipe can be enriched in many different ways. First of all, to the preparation of the zucchini cream can be added parmesan or del pecorino cheese grated to flavor further, but also a creamy cheese, like it stracchino, the robiola or the ricotta cheese. You can perfume the cream with herbs to taste, like the mint or the basil.

A pasta with a very creamy dressing is an excellent idea, but add a crunchy ingredient could make it even better! First of all, you can use the zucchini itself, keeping a few cubes aside, frying them in a pan for a few minutes, so that they remain crisp, and adding them to complete the dish.

You can combine other elements, for example with toasted breadcrumbs with aromas and grated Parmesan, or bacon or del speck, to be sautéed in a pan until they are crispy. In both cases, add them directly to the dish only at the last moment, to ensure consistency.
Another quick idea? Add some dried fruit, like almonds, walnuts, pistachios, pine nuts or cashews. Toast them a few minutes to intensify the aroma and sprinkle them on the finished pasta dish (you can also whisk them a bit with the courgettes to enrich the cream).

The pasta with zucchini cream goes hand in hand with the salmon or i shrimps. Below, here are more recipes to try!

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