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Melanzane di Lecce |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 04 May 2012 at 04:33 |
Good Morning,
STUFFED EGGPLANT OR AUBERGINE WITH PORK & VEAL GROUND WITH A SMEAR OF HOMEMADE TOMATO SAUCE & A SMEAR OF BECHAMEL ...
A MODERN TAKE ON THE ANCIENT DISH STEMMING FROM THE MOORISH IN SICILIA ...
Puglia, is the long heel of Italy´s boot, and it is also the rainbow of color, unmisted blue skies, and sea, golden wheat, green vegetable and fruit fields, the Adriatic blue sea, with whitish golden sands and the Trulli, the ancient Greek Government Protected Historical Preserved ( pronounced Truly ) architectural dwellings, this land is renowned for.
Lecce is one of the loveliest towns in the mid-south part of Puglia, a short trip from Bari Port, and this is aubergine territory ( eggplant turf ), thus here is a recipe which hails from my Paternal Italian Grandmom Margherite.
melanzane di Lecce - 6 appetiser portions
sauce ( Eggplant lasagne of Lecce, Puglia ):
2 tblsps evoo
1 spring onion minced
1/3 cup packed fresh basil leaves minced
28 ounces of fresh a bit over-ripe juicy red tomatoes ( or Italian Canned Variety can be substituted )
1 tblsp tomato paste
salt and freshly ground black pepper
eggplant :
3 pounds cut into 1/4 inch thick rounds
salt
all purpose flour
freshly ground black pepper
Evoo
2 tblsps evoo
1 large spring onion
21 fresh basil leaves
2 cups freshly grated Pecorino Sardo or Reggiano Parmesano ( 8 ounces )
FOR SAUCE ...
1- heat 2 tblsps evoo in large sauce pan over low heat
2- add the spring onion and cover, cooking until tender 20 minutes
3- stir occasionally
4- combine, the basil and the garlic ( to taste ) and increase the heat to medium and sauté 3 mins.
5- add the crushed chopped finely tomatoes, which have been peeled and de-seeded if you wish, and boil until thickened.
6- season with salt and freshly ground blk. pep.
FOR THE EGGPLANT ...
1. arrange the eggplant rounds on triple layer paper towels
2. sprinkle both sides of the eggplant with salt
3. place the cutting board over the eggplant slices as a heavy weight and let stand 6 hours - 12 hours
4. place flour in a bowl and season with dried oregano, dried basil, dried parsley, salt and pepper
5. Heat oil in deep skillet at 375 degrees farenheit with a thermometer
6. add the eggplant slices in batches and sauté until golden brown about 2 mins per side
7. transfer to paper towels using slotted spoon and top with more paper towelling, pressing gently to remove excess oil
8. heat 2 tblsps of evoo in large skillet over medium heat and add the spring onion
9. preheat the oven to 375 degrees farenh. and oil an 8 Inch square baking dish
10. spread 1/4 of the tomato sauce on the bottom of the square baking dish and top with a single layer of fried and strained eggplant
11. cover with spring onion mixture, 1/4 of the sauce, the basil leaves minced, and 1/3 of the Pecorino and layer two to three times
12. refrigerate this and cover with foil for a few hours
13. uncover, and prepare the final layer and bake for 20 minutes until bubbly, and if you wish, place the cheese and a Bescimella ( bechamel ) as a final layer, as a lasagne ...
This dish is divino. And one can add buffala di mozzarella and ricotta in between the layers, should your prefer an Italian American style.
Have a nice wkend.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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beautiful! i loved your description of the region, and i have been looking for an eggplant lasagne recipe ~ definitely want to try!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, This is divino !
And it would be even better with My homemade Ricotta Cheese in the Cheese Section, which two of blogging Members have tried ... They wrote to me of their fabulous results ! Check it out ... One is from Marietta Georgia ... and the other was Pitrow or Rod if my memory serves me correctly.
Have nice wkend.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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