OT: Italian Recipe: "pasta con melanzane"

Hello All!

If you want to risk something new, you can try this delicious recipe
I've just prepared for lunch

Ingredients (for 2 people):

- Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
- Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
- 1/2 onion, 1 carrot, 1 garlic clove
- 1 eggplant (average size)
- Some white wine
- Salt

Method:

- Cut the eggplant in small cubes and fry them with abundant peanut oil
and the garlic clove sliced, in a large pan.
- When the cubes are slightly golden, put the pan off and dry carefully
the cubes
- In another pan, pour 2 tbs of olive oil, heat up and add the onion and
the carrot, both minced. Once golden, add the tomato sauce and cover.
Remember to stir once in a while. After 5 minutes, add half glass of
white wine and keep cooking for 15 more minutes (over a small fire). If
the sauce gets too dry, add some white wine.
- When you have almost finished the sauce, start cooking the pasta (just
check the box, 10 minutes should be OK) in abundant salty water.
- Then dry the pasta, add the sauce and enjoy!

I'm sorry for my weak English, especially when writing recipes :-)

Let me know!

Stefano

Stefano, that sounds absolutely yummy!

On Sat, 10 May 2008 15:37:30 GMT, heek <heek@invalid.free.fr> wrote:

>Hello All!
>
>If you want to risk something new, you can try this delicious recipe
>I've just prepared for lunch
>
>Ingredients (for 2 people):
>
>- Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
>- Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
>- 1/2 onion, 1 carrot, 1 garlic clove
>- 1 eggplant (average size)
>- Some white wine
>- Salt
>
>Method:
>
>- Cut the eggplant in small cubes and fry them with abundant peanut oil
>and the garlic clove sliced, in a large pan.
>- When the cubes are slightly golden, put the pan off and dry carefully
>the cubes
>- In another pan, pour 2 tbs of olive oil, heat up and add the onion and
>the carrot, both minced. Once golden, add the tomato sauce and cover.
>Remember to stir once in a while. After 5 minutes, add half glass of
>white wine and keep cooking for 15 more minutes (over a small fire). If
>the sauce gets too dry, add some white wine.
>- When you have almost finished the sauce, start cooking the pasta (just
>check the box, 10 minutes should be OK) in abundant salty water.
>- Then dry the pasta, add the sauce and enjoy!
>
>I'm sorry for my weak English, especially when writing recipes :-)

Your English is great!! Just a little helpful hint - I think you mean
"drain" instead of "dry". Draining pasta involves pouring it into a
colander (a plastic or metal basket thing with lots of holes). The
cooking water drains out through the holes leaving the pasta in the
colander. Draining the eggplant cubes would involve putting the lid
almost on and tipping the pan over the sink to drain the liquid out.
The recipe sounds terrific! Thanks.
Sue

>Let me know!
>
>Stefano

Sue ha scritto:

>>
>> I'm sorry for my weak English, especially when writing recipes :-)
>
> Your English is great!! Just a little helpful hint - I think you mean
> "drain" instead of "dry". Draining pasta involves pouring it into a
> colander (a plastic or metal basket thing with lots of holes). The
> cooking water drains out through the holes leaving the pasta in the
> colander. Draining the eggplant cubes would involve putting the lid
> almost on and tipping the pan over the sink to drain the liquid out.
> The recipe sounds terrific! Thanks.
> Sue

Yes, I mean "drain the pasta" instead of "dry the pasta". Thanks for the
hint!

For the eggplant cubes I mean you should remove the oil, possibly with
the help of some blotting paper.

I'll take the opportunity to remind that you should add a pinch of salt
to the sauce, while cooking it :-)


Stefano

>Let me know!
>
>Stefano

When does the eggplant get added? To the sauce before pouring over
pasta?

As soon as I know where/when the cooked eggplant goes (did I miss
something in the directions??) I'm going to add this to the AS3
Virtual Cookbook. Can't wait to add an Italian flag the pasta AND
vegeterian pages!! :-)

--
BessieBee
"Why isn't the number 11 pronounced onety-one?"

On May 10, 12:18*pm, heek <h...@invalid.free.fr> wrote:
> Sue ha scritto:
>
>
>
> >> I'm sorry for my weak English, especially when writing recipes :-)
>
> > Your English is great!! *Just a little helpful hint - I think you mean
> > "drain" instead of "dry". *Draining pasta involves pouring it into a
> > colander (a plastic or metal basket thing with lots of holes). *The
> > cooking water drains out through the holes leaving the pasta in the
> > colander. Draining the eggplant cubes would involve putting the lid
> > almost on and tipping the pan over the sink to drain the liquid out.
> > The recipe sounds terrific! *Thanks.
> > Sue
>
> Yes, I mean "drain the pasta" instead of "dry the pasta". Thanks for the
> hint!
>
> For the eggplant cubes I mean you should remove the oil, possibly with
> the help of some blotting paper.
>
> I'll take the opportunity to remind that you should add a pinch of salt
> to the sauce, while cooking it :-)
>
> Stefano

Bon girono Stefano. Me piace anche melanzana al forno.

If you sprinke salt on the melanzana and let it sit for a while it
will draw out the water (rinse and dry after) and then you don't need
so much oil.
Adesso manga!

Lizzy

BessieBee ha scritto:
>
>> Let me know!
>>
>> Stefano
>
> When does the eggplant get added? To the sauce before pouring over
> pasta?
>
> As soon as I know where/when the cooked eggplant goes (did I miss
> something in the directions??) I'm going to add this to the AS3
> Virtual Cookbook. Can't wait to add an Italian flag the pasta AND
> vegeterian pages!! :-)
>

I'm sorry, I missed that point :-(

You have to add the eggplant cubes just after pouring the tomato sauce
in the second pan.

I think I should issue again the recipe with all the fix. I'll do it in
a few minutes :-)

Ciao,
Stefano

Lizzy ha scritto:

>
> Bon girono Stefano. Me piace anche melanzana al forno.

Ya, the top recipe in that field is "Melanzane alla parmigiana".
>
> If you sprinke salt on the melanzana and let it sit for a while it
> will draw out the water (rinse and dry after) and then you don't need
> so much oil.

Yes it's true. But today I did not have time (you have to leave the
eggplant slices covereb by salt for at least 20 minutes, 30 is better).

Anyway it's a good suggestion, I'll add that to to the final issue of
the recipe

Stefano

Ciao Stefano,
I am sorry that I didn't answer when you asked me whether I am Italian. Yes
I am and I come from
the Toscana region, a place near Lucca.

I can see that you are a good cook. I often cook melanzane, but what we get
in the UK, specially out of season, are not as good as the Italian ones.

How is your quit going? I am just about reaching the first month without
smoking, it has been hard in the past, better now, and
I am determined to make this one work.
As it would be rude to write in Italian here, if you like you can email me
at :
senzaquesto-mariel2chiocciolantlworldpuntocom.

Buone cose, ciao.

Maria



"heek" <heek@invalid.free.fr> wrote in message
news:_ijVj.306217$%k.406714@twister2.libero.it...
> Hello All!
>
> If you want to risk something new, you can try this delicious recipe I've
> just prepared for lunch
>
> Ingredients (for 2 people):
>
> - Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
> - Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
> - 1/2 onion, 1 carrot, 1 garlic clove
> - 1 eggplant (average size)
> - Some white wine
> - Salt
>
> Method:
>
> - Cut the eggplant in small cubes and fry them with abundant peanut oil
> and the garlic clove sliced, in a large pan.
> - When the cubes are slightly golden, put the pan off and dry carefully
> the cubes
> - In another pan, pour 2 tbs of olive oil, heat up and add the onion and
> the carrot, both minced. Once golden, add the tomato sauce and cover.
> Remember to stir once in a while. After 5 minutes, add half glass of white
> wine and keep cooking for 15 more minutes (over a small fire). If the
> sauce gets too dry, add some white wine.
> - When you have almost finished the sauce, start cooking the pasta (just
> check the box, 10 minutes should be OK) in abundant salty water.
> - Then dry the pasta, add the sauce and enjoy!
>
> I'm sorry for my weak English, especially when writing recipes :-)
>
> Let me know!
>
> Stefano

mariel2 ha scritto:
> Ciao Stefano,
> I am sorry that I didn't answer when you asked me whether I am Italian. Yes
> I am and I come from
> the Toscana region, a place near Lucca.
>
> I can see that you are a good cook. I often cook melanzane, but what we get
> in the UK, specially out of season, are not as good as the Italian ones.
>
> How is your quit going? I am just about reaching the first month without
> smoking, it has been hard in the past, better now, and
> I am determined to make this one work.
> As it would be rude to write in Italian here, if you like you can email me
> at :
> senzaquesto-mariel2chiocciolantlworldpuntocom.
>
> Buone cose, ciao.
>
> Maria

Hi Maria, I've noticed your post only now. My quit is going on very
well, I'm smoke free since the beginning of the year. Indeed sometimes I
wonder why I had not quit before...really I do not miss the stinky
sticks...even if I've been smoking for 24 years or so...

My personal email is hermada1916chiocciolayahoo.it

Ciao, ciao

Stefano