Vengono chiamate al "funghetto" perchè la preparazione è simile a quella dei funghi trifolati, e quando sono pronte, anche l'aroma ed il sapore ricordano quelli dei funghi, sebbene in modo molto leggero.
Ingredienti per 2 persone:
700 grammi di melanzane tonde
a bit 'of extra virgin olive
parsley and garlic (I used ready-made frozen) salt and pepper
Wash eggplants, remove stems, and if not fresh (in this case were bought at the supermarket, and off-season), remove a little 'peel.
cut into pieces, and cook in a pan with high sides, with a lightly made of extra virgin olive oil, parsley and garlic.
Season with salt and pepper. While cooking, avoid stirring constantly, otherwise you will get a break and eggplant cream, instead of cubes of eggplant!
excellent with cheese or meat dishes |
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