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Starters

Starters

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AUBERGINE ROULADE

For 4 people:

  • 2 large aubergines
  • 300 g tomato sauce
  • 150 g breadcrumbs
  • 50 g parmesan cheese
  • 5 anchovy fillets
  • Raisins
  • Pine nuts
  • Basil
  • Extra virgin olive oil
  • Salt

Wash the aubergines thoroughly and cut them into slices. Salt them and fry them in plenty of boiling oil until they turn golden.

Remove excess oil with kitchen roll . Meanwhile prepare the filling in a frying pan. Fry the anchovy fillets in the oil, add the breadcrumbs and cook for a few minutes until they turn golden. Remove pan from the hob and add the parmesan cheese, the raisins and the pine nuts.

Next, add a spoonful of sauce. Put some of the mixture on the aubergine slices and roll them up to make roulades.

Put the roulades onto an oven tray. Pre–heat the oven and cook for 10 minutes.

CAPONATA

For 4 people:

  • 1 large aubergine
  • 1 pepper
  • 1 red onion
  • 1 bunch of red cherry tomatoes
  • 1 or 2 celery stalks
  • 2 teaspoons of salted capers
  • 2 teaspoons of sugar
  • 2 spoons of pine nuts
  • ½ glasses of white wine vinegar
  • Green Olives
  • Raisins
  • Concentrated tomato paste
  • Olive Oil
  • Basil
  • Salt and pepper (to grind)

Caponata

Cut the aubergines and the potatoes into cubes (they shouldn’t be too small). Keep them separate. Cut the celery into pieces and keep those separate as well. Fry the aubergine cubes in boiling oil until they turn golden all over. Take them out of the pan (keep the oil warm in the pan!) and remove excess oil with kitchen roll. Fry the celery slices in the oil used for the aubergines. Remove the celery from the pan and use kitchen roll to remove excess oil. Use the same pan and oil to fry the potato cubes (do not fry completely). Remove them when they are half cooked and wrap them in kitchen roll.

Meanwhile soak the raisins in warm water. Once they have swollen remove seeds (if there are any). Cut the onion into large slices. Fry them together with the capers in oil. Cut the tomatoes in half and cook them in the pan until they become soft. Add salt, a couple of spoonfuls of concentrated tomato paste and half a glass of water . Cook for another 5 minutes.

Wait until the sauce has become dense before adding the potatoes. Keep on low heat and cook for about ten minutes. Next, add the vinegar, the sugar, the raisins, the pine nuts and the olives (as many you wish). Add salt and pepper to taste.

Add the aubergine and the celery. Cook for anoher 10 or 15 minutes on very low heat until all the liquid has boiled away.

Wait until it cools down before adding the basil. Leave in the fridge for at least one day. Serve cold.

CAULIFLOWER WITH RAISINS IN BATTER

For 4 people:

  • 1 medium–sized cauliflower
  • 50 g raisins

For the batter:

  • 200 g flour
  • 10 g yeast
  • Extra virgin olive oil
  • Salt

Cauliflower with raising in batter

For the batter: sieve the flour into a bowl. Melt the yeast in a little warm water and add to the flour.

Mix together adding enough water to make a creamy batter.

Add a pinch of salt and leave it to rise for about an hour.

Meanwhile clean the cauliflower, cut it into florets and boil in salted water.

Drain it when it is slightly hard (just) and let it cool. Soak the raisins in warm water. Add them to the batter. Cover the cauliflower florets with batter and fry them.

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