Nas · Pamiana (parmigiana di melanzane):
2 tablespoons (1 kg) eggplant roast salt salt
1/2 cu (125 ml) olive oil
2 tablespoons olive oil, extra
Medium (150 g), onion
Garlic 2 cloves
Two cans of tomato × 425 g
Tomato paste 2 tablespoon
1 cup of sugar
1/4 cup crushed fresh basil
Sliced thin 400 g mozzarella cheese
Parmesan cheese 1/3 cup (25 g)
Preparation:
1. Cut the eggplant into 1 cm slices, place it on the wire rack on the oven tray, sprinkle salt. Leave it for 30 minutes. Rinse with cold water and flush it on absorbent paper.
2. Place the eggplant slice in a single place on the lightly oiled oven tray. Brush with oil. Grill on both sides until lightly brown. Discharge onto absorbent paper.
3. Heat the extra oil in the pan, add onion and garlic, stir-fry, stir-fry until the onion becomes soft. Add crushed tomatoes uncovered. Paste and sugar, simmered, covered, fry in basil for about 10 minutes or until the mixture is slightly dark.
4. Apply grease to a shallow heat-resistant dish (2 liters / 8 cup capacity). Pour half of the tomato mixture into the dish, half of the eggplant slice upwards, then pour half of the mozzarella slice. Repeat with the remaining tomato mixture sprinkled with Parmesan, eggplant slice, mozzarella slice, Parmesan. Bake and reveal in a moderately hot oven for about 40 minutes or until the cheese melts.
6.
* Recipes can be made one day in advance.
* Storage: It is covered with a refrigerator.
* Freeze: It is appropriate.
* Microwave: It is not appropriate.
Tomato sauce and potato gnoches (Gnocchi di Patata alla Salsa di Pomodororo)
5 Old potatoes with medium (1 kg), peeled and cut
1 egg yolk
1/3 cup (25 g) of Parmesan cheese
1/2 cup (75 g) plain flower
Tomato sau
1 tablespoon olive oil
Garlic 2 cloves
12 (900 g) egg tomatoes, folds, chopped
2 tablespoons of fresh basil
1 tablespoon of fresh parsley
1. Boil until soft, put steam or microwave potatoes, drain well and let cool for 10 minutes. mash. Mashed potatoes, egg yolks, mix cheese. Gradually add the flour and mix well.
2. Divide the fabric into 4 pieces. Rolling each part of the lightly ground surface from sausage with a diameter of 2 cm. 2. Cut it obliquely to 5 cm slices.
3. Immediately before serving, put a gnocchi in a boiled large water pot, boil it, cover it for about 2 minutes, or let the gnocchi float on the surface. Drain well. Offering gnocchi with tomato sauce.
Tomato sauce: Add oil to the pot, add garlic, cook and stir for 1 minute. Add tomatoes, simmer, not covered, about 10 minutes, or until thickened. Mix the herbs.
4.
+ Gnocchi can be prepared a few hours ahead. Tomato sauce can be made one day in advance.
+ Storage: A gnocchi with ordinary powder sowed in a single layer on a tile covered with baking paper. A tomato sauce covered in a refrigerator.
+ Frozen: a suitable source.
