Gastronomy - Appetizers
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Preparation 1 hour and 30 minutes excluded treatment of the eggplants under salt |
The Caponata |
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To cut to cubes the aubergines with the peel and to put them under salt and after a pair of hours to squeeze and to dry them very well. In one large frying pan to fry them in abundant oil, hardly imbiondiscono, to drain and to dry with absorbent paper. To cut the onion thin and to cook to simmer in order not to make it to blond little using of the oil of frittura of the eggplants. In the meantime, to sbollentare in a small pot the sedano and to put the capers in water in order dissalar them. In the same frying pan, with to the onion, to add the olives, the sedano (dried) and the tomatoes well it peels (the capers to you will be added after in order not making them to pulp) and to stir with a wood spoon. When the sauce is gotten thicker to add the eggplants, to salt and to pepare q.b. and to amalgamate delicately, using of a wood spoon, for some minutes to moderate fire. It will be poured, then, little to the time, the vinegar in which it has been melted the sugar. To stir well adding the capers. To continue the baking for some minutes to low flame. To extinguish and to cover with the cover. The caponata one goes served cold; to garnish with some leaf of basil. Good appetite! |
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Preparation 1 hour and 30 min. ca. excluded treatment of the eggplants under it knows them |
Parmesan of Aubergines |
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Inserted in the category of appetizers this prescription it can, seen the "consistency" of the ingredients, to make part of the category of the second plates and, because not, of the only plates. After to have drained and to have dried the egg-plants (all do not need the treatment under know them) to cut them in the back of the length and to fry them in abundant oil and when they are gilded, to strain them and to arrange them on absorbent paper in a capacity plate. In the same pan of fry to brown the onion and to add the tomato sauce, to cook for approximately 20 minuteren. To arrange the eggplants aligned on the bottom of a pirofila dry forming a first layer, to bathe with the tomato sauce, to add some chipped young leafs of basil, a grated cheese, part of the prosciutto cut listarelle, to add of the capers (already dissala you), a half of mozzarella very dried and cut pezzetti, to dust with bread crumb, to salt little (the sauce must already be salting) and to pepper; to cover with according to layer of egg-plants and repeating the operation with added of all the ingredients; to cover, finally, with an other layer of eggplants. Put into an oven to medium temperature for approximately 10 minuteren. The advanced layer of the parmesan, to fine baking, must appear compact and very gilded. To garnish with basil leaves. The parmesan goes served cold. Good appetite! |
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Preparation : 1 hour ca. |
Omelette of potatoes
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After have washed and peeled the potatoes, dry them and cut them preferably to listarelle, therefore, fry them in abundant oil hot, not as soon as be very gild drain and dry with paper from kitchen. In a capacity plate to blink eggs, to add the grated cheese in preferance "pecorino", the parsley fine tritato, a pinch of nutmeg, the pepper white milled at the moment, salt q.b. - To arrange potatoes in the same frying pan of fry as soon as greased of oil, to put on the alive fire and to cook to flame pouring, endured after, in uniform way, the blinked one previously prepared. To cook for some minute so that the inferior part of the omelette one is gilded compact. To turn upside down the frittata one and to complete the gilding on the other back. The omelette must appear very gilded and compact on both sides and it does not have to turn out thick too much. To garnish with parsley. The omelette can be served warm or cold. Good Appetite! |
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Preparation: 30 min. ca. |
Salad of stockfish |
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Ingredients x 4/6 persons
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To boil the stockfish already softened, to drain and to cut it in pieces In one salad-bowl to fine flavor stockfish with oil, the chipped garlic, the parsley minced, the juice one or two lemons, pepper milled at the moment and know them q.b. To amalgamate well delicately and to leave to rest until the salad one have not been cooled off of all before serving. Good appetite! |
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Preparation: 30 min. ca. (excluded time x to leaven the paste) |
The Pituni |
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Ingredients x 4/6 persons
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This prescription, typical of the messinese rosticceria, has been given alone one beloved to me messinese friend and ve I propose it. In a bowl, plastic best that has the cover, to put the flour, I leaven of beer melted in cold water, the oil spoon and it knows them. To paste adding water so that the compound becomes elastic and is detached easy from the edges of the bowl. To cover and to leave to leaven the paste for approximately two hours. In the meantime to prepare the scarola very well washing it and drying it completely. To cut to the cheese and the tomatoes peels to you to dadini and putting little all in one salad-bowl flavoring with of extra oil a vergine of olive and salando q.b. _ Amalgamare delicately. To prepare the anchovies freeing them from their oil or from knows them. With the paste to form of the floppy disks smoothing with the mattarello and to put the filling and a small bunch of anchovy, to close them helping with a fork (the filling do not have to out of well during the fry) and to fry them in very warm oil. As soon as it gilds "the pituni to you" go drains to you and you use endured very warm. Good appetite! |
