Culinary Adventures

Jessica’s Recipes

Recipes tagged with ‘Italian’

Aubergine Parmagiana

March 25th, 2009 by

3 or 4 Aubergines, sliced lengthways
Olive oil

Tomato Sauce
Tin of chopped tomatoes
Tomato Puree
Red Onion chopped finely
Garlic
Olive oil
Red wine
Dash of balsamic vinegar
Herbs to taste (basil, oregano, thyme, mixed herbs)
salt and pepper

Bechamel Sauce
50g Butter
50g Flour
1 pt Milk
Salt & pepper
a pinch of nutmeg or cayenne pepper
Strong Cheddar & Parmesan Cheese (as much as liked)
1 tbsp Creme Fraiche
1 Egg Yolk

Spread the aubergine slices on oiled baking trays and spray them with olive oil before baking them in the oven (180C) until they have softened and browned a little.

Make the tomato sauce – fry the onion until soft, adding crushed garlic towards the end of cooking, add the other ingredients, seasoning to taste and leaving to stew for at least 15 mins.

Make the Bechamel – Make a roux with the butter and flour, allowing the flour to cook slightly. Draw off heat and add milk a little at a time, blending fully each time. Put back on the heat, stirring until the sauce thickens (best done with a balloon whisk). Add cheese and seasoning – I sometimes use a little freshly grated nutmeg or a pinch of cayenne to bring out the flavours. Add the creme fraiche (to taste) and lastly beat in the egg. Take the sauce off the heat so as not to overcook the egg.

In a lightly oiled baking dish, layer the aubergines, tomato sauce and bechamel, finishing with a layer of bechamel.

You can either simply sprinkle cheese on top – preferably parmesan – or you can use a mix of fine breadcrumbs, cheese and garlic.

Bake in the oven until nicely browned (180C) for around 30 minutes.

This is a dish that re-heats well, so it can be made in advance and slightly undercooked.

Serve with crusty bread and a green salad.

Penne con le Acciughe

March 22nd, 2009 by

Ingredients:
350 Grams(s) Penne or thick Macaroni Pasta
2 tbs Olive Oil
5 tbs Mayonnaise
1 Clove(s)(s) Garlic
2 tbs Parsley
47 Grams(s) Can Anchovy Fillets
2 Hard-boiled Egg(s)

Directions:
Cook the pasta ‘al dente’, drain and rinse briefly under cold running water. Drain again and put into a bowl. Toss with the oil.
Put the mayonnaise (home-made or good commercial), garlic, chopped parsley (or marjoram or chives) and anchovies in a small bowl and mash together with a fork.
Before serving, stir into the pasta and garnish with the hard-boiled egg, cut into wedges.