Pie with anchovies and eggplant

This recipe for salted pie with anchovies and aubergines has the original aromas and flavors of Mediterranean cuisine.

INGREDIENTS for 6
500 g "red and yellow cherry tomatoes"
450 g "aubergines"
150 g flour
75 g butter plus
30 g pecorino cheese
10 fresh boned anchovy fillets (about 5)
lemon
garlic
marjoram thyme
extra virgin olive oil
salt



PREPARATION


For the recipe of savory pie with anchovies and eggplant, cut the tomatoes with a small cross cut. Blanch them in unsalted boiling water for 30 seconds, drain and peel them.


Line a baking sheet with baking paper, oil it, spread the tomatoes in it, add some marjoram, a sprig of thyme and a few cloves of garlic; add salt and bake at 90 ° C for 1 hour and 30 minutes.


Mix the flour with 2 tablespoons of chopped thyme, the chopped butter, a pinch of salt and a couple of tablespoons of water; form a loaf, wrap it in a sheet of baking paper and let it rest in the fridge for 1 hour.

Spread the dough about 3 mm thick and use it to line a greased rectangular mold (24x15 cm, h 3.5 cm). Trim the edges. Place a sheet of baking paper on top of the dough, cover with ceramic balls (designed for cooking, for sale in cake design stores or kitchen equipment) or dried vegetables and bake at 170-180 ° C for 25 '. Remove from the oven, remove paper and spheres and bake again for 3-5 minutes. Remove from the oven and let it cool.


Cut the aubergines into cubes and fry them in a pan with oil and garlic for 3-5 ’.

Distribute the eggplant cubes in the pasta shell, place the baked tomatoes on top and flavor with freshly chopped thyme.


Complete with the anchovy fillets, the coarsely grated pecorino and a generous grated lemon peel. Bake again at 180 ° C for 5-7 minutes, which is the time required to cook the anchovies and lightly melt the cheese.

Pasta stuffed aubergines, the tastiest ideas

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish of Italian cuisine of which we cannot do without this summer.

Aubergines are the summer queens, very good and perfect for preparing many different dishes. And if they never tire on the grill, it is when we prepare them stuffed that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines
To prepare eggplants stuffed with pasta we can use various types of aubergines. The most suitable are the violet ones, slightly rounded in shape, which can be cut in two and whose base is perfect to contain the pasta. Similarly, the lilac round aubergine, the Florence violet and the black oval round is also indicated. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique
The operation that will make this recipe perfect is the preparation of aubergines. To obtain a flawless result we will have to cut them in two and cut them with the tip of the knife, forming clean cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space
But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help ourselves to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

The unmissable alternatives
Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

In white: pasta and eggplant purists love it even in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Tuna stuffed zucchini

Tuna stuffed zucchini are a typical Ligurian recipe, blanched, emptied and stuffed with tuna, capers, pine nuts and various herbs.

Some time ago I was lucky enough to taste the tuna stuffed zucchini in Liguria and I remember that they had literally conquered me!

The recipe is very similar to that of the classic baked stuffed zucchini but made even more savory by the presence of tuna and fresh aromas that the Ligurians use everywhere.

Of course the same filling can also be used to stuff other vegetables such as peppers and tomatoes.

Ingredients:

Tuna stuffed zucchini
Ingredients for 3 courgettes:
Genoese zucchini: 3
olive oil
white onion: half
anchovy fillets: 3
tuna in oil: 100 gr
capers: 1 tbsp
pine nuts: 1 tbsp
sliced bread: 3 slices
grated cheese: 3 tablespoons
parsley, basil, thyme, oregano
bread crumbs

Here's how to prepare zucchini stuffed with tuna also known as Ligurian zucchini.

How to make zucchini stuffed with tuna
Wash the zucchini and cook 10 minutes in boiling water.

After this time, cool the zucchini in cold water.

Check the courgettes and cut them into 2 parts.

tick and cut zucchini

Dig the zucchini inside and set the pulp to one side.

empty zucchini

In a frying pan pour a round of olive oil and add the chopped onion.

As soon as the onion is dried add the anchovy fillets and melt them.

Add the chopped capers and then the pulp of the courgettes.

Cook everything for a couple of minutes without adding salt.

After this time, remove from the heat and add the tuna in oil.

Finally, add the smoothed pancarrè, grated cheese, pine nuts and chopped herbs.


Fill the zucchini with the tuna stuffing and place them on a baking sheet greased with oil.

Cover the courgettes with breadcrumbs, pour a little oil on the surface and bake in a hot oven at 200 ° for 20-30 minutes.

Take the Ligurian-stuffed courgettes out of the oven and let them cool before serving.


They are delicious even cold!

You can find another Italian recipe with zucchini:http://italy-recipes.blogspot.com/2012/01/zucchini-flan-with-cheese-sauce.html

POTATO PIE WITH VEGETABLES

This recipe has Neapolitan origin where it is also called "Gato" and can be enjoyed either hot or cold. Although the original version of this recipe is typical of Italian cuisine includes the use of salami, cheese and lard. Here I present a version a little lighter but still tasty.

DIFFICULTY ': EASY

INGREDIENTS FOR 6 PEOPLE

- 600 g white potatoes
- 250 g LEEKS
- 100 g boiled carrots
- 150 g BOILED ARTICHOKES
- 150 g mozzarella
- 100 g boiled spinach and squeeze
- No. 4 EGGS
- Grated parmesan cheese
- BUTTER
- NUTMEG

PROCEDURE:

Wash the potatoes and boil them with skin in salted water.
Strain, take 2 on one end. Peel the other potato and mash.

Check and clean the leeks, chop them and let them dry in a pan with a little 'oil. Combine chopped spinach, carrots and Jerusalem artichokes cut into rounds. Cook over high heat and add salt.

In another container mix the mashed potatoes with eggs, Parmesan cheese, salt and a bit 'of nutmeg.

Grease and flour a round baking dish, cover it with a layer of mashed potatoes. Then spread a layer with the other vegetables, then place another layer of potato slices from the two previously held by potatoes (cut into very thin otherwise it will not bake). Then arrange the potato slices on a layer of sliced ​​mozzarella cheese and remaining vegetables.
Cover with a layer of mashed potatoes to close the pie.
Cook the potato pie with vegetables in a water bath in the oven at 200 ° C for about 50 minutes.
If you were to color during cooking or too dry the surface with a sheet of aluminum foil.

STUFFED ONIONS

INGREDIENTS FOR 4 PEOPLE:

- 200 g minced meat
- 100 g grated parmesan
- 4 N ONIONS
- NO EGGS 1
- GRAPPA
- BUTTER
- SALT


PROCEDURE:

Sauté the minced meat slightly.
Cook the onion is half cooked, then cut them in half horizontally. Remove the pulp from each onion and chop it, then mix with the minced meat.
Add the grated Parmesan and a pinch of salt to bind with the egg obtaining a homogeneous mixture. Fill the cavities with the mixture of onions, finishing with a pat of butter.
Arrange the onions in a baking pan previously greased with butter, salt and sprinkle the onions with a little 'of grappa. To obtain a fragrant crust, brush the surface with beaten egg and crumble over bread sticks.
Bake at 200 ° C for about 45 minutes.

Stuffed onions can be enjoyed both hot and cold.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

CASERECCI WITH MULLET AND VEGETABLES SAUCE

Caserecci are a traditional pasta of italian cuisine. Caserecci in english mean homemade because they are irregular. I really like the caserecci because they  keep cooking and collect the sauce. The mullet have a delicate flavor and combined with vegetables to create a fresh and flavorful sauce.

INGREDIENTS FOR 4 PEOPLE

400 grams of homemade
500 grams of red mullet
1 \ 2 onion
1 clove of garlic
1 \ 2 cup dry white wine
the cooking of bones
salt
3 tomatoes
1 carrot
1 courgette
extra virgin olive oil

PROCEDURE

How to fillet the fish, collect the heads and bones and put the fire in a pan with little oil, a clove of garlic, a few leaves of parsley.

Cook for a few minutes, with salt and adding a little water to get a fund that will be quite tasty then filtered and kept aside.

Chop the onion, fry it in a little oil. Cut the carrot and courgette into small cubes and brown.


Cut the red mullet fillets in cubes and add to the mixture, let it brown, sprinkle with white wine and let evaporate.

Cut the tomatoes into wedges and add them to the mixture, salt and after a couple of minutes to complete with the bottom of the bones.

While the sauce ends his mullet cook for ten minutes, boil in salted water the home-cooked, drain and toss them with the sauce of red mullet and vegetables, stir well before serving.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

TIMBALE CABBAGE WITH BACON SAUCE

The TIMBALE CABBAGE WITH BACON SAUCE is a side dish of cabbage very picturesque and very tasty. It is a tipical Italy recipe and the cabbage pies are cooked  especially in winter. The cabbage is rich in vitamins. 

INGREDIENTS FOR 6 PEOPLE:
- 300 g Cabbage
- 100 grams sliced ​​bacon
- 300 g red cabbage
- Half onion
- 50 g butter
- White wine
- Olive oil
- Salt


PROCEDURE FOR timbales CABBAGE:

Cut the cabbage and the cabbage in joulienne.
Chop the onion and soften it in a pan with half the olive oil. Add the cabbage and cook over high heat, add the wine and salt.
Cook until it is dry, turn off the heat and set aside.
Fry the remaining onion in oil then add the cabbage and cook the cabbage as before.
6 buttered tins single dose oven, fill them with the cabbage and the cabbage to form the layers.
Place the molds in a bowl with 2 cm of hot water and put in oven at 190 ° C for about 20 minutes.
Meanwhile cut the bacon into strips and fry in a little butter. Sprinkle with white wine and when it is completely evaporated, add a knob of butter to bind the sauce.

Turn out the cabbage pies, decorate with the sauce and bacon and serving hot.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

CHICKPEAS CROQUETTES

INGREDIENTS FOR 6 PEOPLE

- 300 g dried chickpeas
- EGG WHITE n 1
- Onions
- ROSEMARY
- SAGE
- OLIVE OIL

PROCEDURE

Put the chickpeas to soak in warm water for at least 6 hours, then change the water and boil them with a couple of diced onion and two leaves of sage. When they are cooked, drain them and pass them to the mill up for a purè.
Place the purè in a bowl and add the egg yolk, salt and pepper.
With your hands slightly wet take small portions of the compound and form croquettes low and oval. It can be fried in olive oil and then dry with a paper towel, or better to pass in the oven at 200 ° C. Serve hot even the accompanying chickpea croquette with florentine arista or skewers-of-chicken-curry.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/