Pasta with aubergines

Ingredients for 6 people:

- 2 aubergines

- 3 cloves of garlic

- basil

- hot chili pepper

- oil to fry

- olive oil

- peeled tomatoes (1 box)

- tomato puree (1 bottle)

- cream (1 box)

- 1 stock cube

- 500 grams of pasta

- salt

Peel the aubergines and slice them. Place them on a chopping board, cover them with salt and let them rest for at least 30 minutes .

Wash them very well and fry in a frying pan with the oil to fry. After that put the fried aubergines on an absorbing paper. Chop them with a mincing-knife. Chop the cloves of garlic as well.

Put the chopped cloves of garlic, the basil and oil in a pot. When it starts frying, add the chopped aubergines, the peeled tomatoes and the tomato puree, and the hot chili pepper as much as you want. Add the stock cube.

Boil for at least 20 minutes. Add salt. At the end add the cream.

While it is boiling, put plenty of water in an other pot, add salt, and when it starts boiling add the pasta.

When the pasta is ready, drain it, add the aubergine sauce and enjoy your meal !

Giulia Cortopassi

Pie with artichokes (ITA. Tortino ai carciofi)

The reason why I chose this recipe is that my grandmother cooked it to me and my cousin one day, a couple of years ago, and we liked it so much that we wanted to try to cook it ourselves and after a few miserable attempts (in our defence, I can say we were young at the time) we were able to cook a good pie with artichokes, that then everyone loved! I like it because it's easy to cook, cheap and tasty.

With this dosage, it serves 8 people.

Ingredients:

• artichokes, trimmed 400g
• salted anchovies, 4
• onions, 2
• eggs, 3
• smoked cheese, 100
• Parmesan cheese
• salt
• pepper
• parsley, chopped 1 spoon
• whole milk, 200ml
• extra virgin olive oil, 4 spoons
• garlic, 2 cloves
• white wine, 1 glass
• brisé dough, 350g

 

First of all, you have to prepare the dough, then put it in the refrigerator for an hour. If you do not know how to make the dough, you can just go and buy it in a supermarket.
Take the artichokes then cut them in two halves and then in two halves again (1). Peel 2 cloves of garlic, chop them finely and put them to fry in 2 tablespoons of extra virgin olive oil, then add the artichokes that you will stir-fry for a few minutes (2), then add salt and pepper and add a ladle of hot water (3) .
Now let slowly evaporate.

Desalt the anchovies under running water and remove their central bone. Put them in another pan with the 2 remaining tablespoons of olive oil and allow to melt (4), after which add the onions, peeled and cut into thin slices (5).

Saute' the onions slowly, without letting them brown, then add the artichokes (6).

Take the mixture and mix all with a glass of white wine (7).  If it's necessary add some salt, then turn off the heat and add the chopped parsley. Mix it well (8). Take the dough and roll it out with the help of the rolling pin (9).


We are almost ready! :)
Grease a baking tray with butter and line it with the rolled out dough (10) cut a disk of baking paper and place it over the pasta (11), cover it with some dried beans and then bake at 190° for about 15 minutes (12).


Meanwhile, chop the provolone cheese (13) and beat the eggs with the milk (14) and the grated Parmesan cheese, then add salt (15).

 

After 15 minutes, remove the quiche from the oven, remove the paper with the dried beans and put the pan in the oven for about 5-7 minutes, so that the bottom of the dough becomes golden. After that, place the provolone cubes on the bottom  (16), add the mixture of artichokes and onions (17) and then pour the milk mixture, eggs and cheese (18).
Bake for about 15-20 minutes at 190 °
You will find when it's ready because the surface becomes golden.
Remove the cake from the oven and let it rest for 10 minutes before serving it.






"I also love this
plate beacuse
it's a finger food!"







Review by:
Matria Chiara Fanteria