The other day I bought some eggplants at the farmers’ market. I love eggplants and one of my favorite way of cooking them is to roast them in the oven: when you cook them this way they get kind of a smoky flavor, which makes oven-baked eggplants the main character in any meal. As you will see I use the roasted eggplants in two way: one as a vegetarian entree and one as a pasta sauce.
It is grilling season and I have been doing quite a bit of grilling lately. I even grilled pizza with great results. By the way I have to grill pizza again and take pics and write a post. It turned out so awesome I must share it with you guys!
Anyway another thing that I have been grilling a lot are eggplants. This last time I roasted half eggplants and marinated them in a spicy oil, chili flakes and caper marinate. We ate some at the barbecue dinner but were left with a couple, so I decided to transform them in a great sauce for my pasta. All I had to do was to blend them and add a couple of pine nuts: et voila’ a great sauce!
By the way this was my favorite recipe for July and I am sharing it on YBR: please stop by Nancy’s site and sign up with your best recipe! And don’t forget to check out the round up on the 31st and have a look at all the wonderful recipes posted for July!
The other day I was at Costco and I found ricotta salata. Ricotta salata is a cheese typical from sicily and is basically salted ricotta. fresh ricotta is salted so that it can be preserved for a longer time.
Of course I had to get some! And I had to cook it with some other typical sicilian ingredient like eggplant and create one of the most iconic sicilian dishes: pasta alla norma.
And of course I forgot to take pics until about half way through my meal, so sorry about the pics, but this pasta is so good I could not help myself!
I have just discovered Presto Pasta Night a great weekly event in which pasta from all over the blog sphere is shared with other bloggers and I decided there could not be a pasta event without me! So for my first participation I am sharing this pasta! Thanks to Simona of Briciole for hosting next week round-up
One of my favorite summer dish is this family recipe for coniglio alla messinese (rabbit messina style). My great grand father was born in Sicily and when he moved back to my hometown in the North brought a couple of recipes with him and a love of eggplants that trickled down through my grandma to me.
So here is the recipe. It is meant to be made with rabbit and eaten lukewarm or even cold, but I won’t hold it against you if you prefer it hot or you decide to substitute rabbit with chicken. I know rabbit is not that common here and it might even be a bit scary to some, so if you need to, go ahead and substitute with chicken.
By now I should be exploring the temples in Angkor Wat: hope they are as magnificent as they say!!
What is it about lasagne that makes you want to eat them until your belly bursts? I don’t know but there is something about that layering of pasta and sauce that just makes me want to keep eating. I remember my mom cooking 2 big pans of lasagne for us when we were teenagers and we ate them all…. And there was only 3 of us!
Anyway here is a fish-y version of the traditional meat lasagne. It is much lighter than the traditional version of lasagne. So light that in fact you can eat it during a diet, of course you will have to portion control, which is not easy with lasagne, but limiting yourself to one medium serving would cost you less than 500 calories. Anyway, the lightness of this dish does not make it any less delicious than your traditional meat version.
You probably have noticed that I keep writing “lasagne” instead of the usual lasagna: it is not a mistake. Lasagna is the singular of lasagne and refers to the single pasta layer, so the whole dish is called lasagne not lasagna.