I'm back here at a pace a little bland, because of projects and thoughts that keep me busy. But today, thanks to a relaxing Sunday, I cooked myself. This is the result:) Ingredients (serves 4): 320 g scialatielli 16/18 red tomatoes or spaghetti type datterini 1 clove of garlic 40g of pistachios already peeled 1 small eggplant long a slice of homemade bread fresh chili basil olive oil salt Remove the peel the eggplant with 1 / 2 cm. steak, cut into julienne strips and fry in virgin olive oil exira oliva.Scolatela on paper towels and keep warm in the oven because it remains crisp. Reduce the tomatoes into cubes and lightly salt them. Coarsely chopped pistachio nuts. Antiaderenete Heat the pan with 3 tablespoons of oil to fry the eggplant, add the garlic, let it brown then add tomatoes and pistachios, prepared, and jump over high heat for two minutes. Toast the bread in the oven, chop in a food processor and season with 2 tablespoons oil and fry the chili to taste! Boil pasta, drain and pass it into the pan with the tomatoes with pistachios. Add a handful of basil leaves, chilli crumbs, and spaghetti served with fried eggplant supplementing! From: Anise & Cinnamon Et voila! Sicily is served:)
Sunday, October 18, 2009
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Sicilian
I'm back here at a pace a little bland, because of projects and thoughts that keep me busy. But today, thanks to a relaxing Sunday, I cooked myself. This is the result:) Ingredients (serves 4): 320 g scialatielli 16/18 red tomatoes or spaghetti type datterini 1 clove of garlic 40g of pistachios already peeled 1 small eggplant long a slice of homemade bread fresh chili basil olive oil salt Remove the peel the eggplant with 1 / 2 cm. steak, cut into julienne strips and fry in virgin olive oil exira oliva.Scolatela on paper towels and keep warm in the oven because it remains crisp. Reduce the tomatoes into cubes and lightly salt them. Coarsely chopped pistachio nuts. Antiaderenete Heat the pan with 3 tablespoons of oil to fry the eggplant, add the garlic, let it brown then add tomatoes and pistachios, prepared, and jump over high heat for two minutes. Toast the bread in the oven, chop in a food processor and season with 2 tablespoons oil and fry the chili to taste! Boil pasta, drain and pass it into the pan with the tomatoes with pistachios. Add a handful of basil leaves, chilli crumbs, and spaghetti served with fried eggplant supplementing! From: Anise & Cinnamon Et voila! Sicily is served:)
I'm back here at a pace a little bland, because of projects and thoughts that keep me busy. But today, thanks to a relaxing Sunday, I cooked myself. This is the result:) Ingredients (serves 4): 320 g scialatielli 16/18 red tomatoes or spaghetti type datterini 1 clove of garlic 40g of pistachios already peeled 1 small eggplant long a slice of homemade bread fresh chili basil olive oil salt Remove the peel the eggplant with 1 / 2 cm. steak, cut into julienne strips and fry in virgin olive oil exira oliva.Scolatela on paper towels and keep warm in the oven because it remains crisp. Reduce the tomatoes into cubes and lightly salt them. Coarsely chopped pistachio nuts. Antiaderenete Heat the pan with 3 tablespoons of oil to fry the eggplant, add the garlic, let it brown then add tomatoes and pistachios, prepared, and jump over high heat for two minutes. Toast the bread in the oven, chop in a food processor and season with 2 tablespoons oil and fry the chili to taste! Boil pasta, drain and pass it into the pan with the tomatoes with pistachios. Add a handful of basil leaves, chilli crumbs, and spaghetti served with fried eggplant supplementing! From: Anise & Cinnamon Et voila! Sicily is served:)
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