Best Vegetarian Italian dish?!
Answers:
Manicotti, vegetarian lasagna, pasta primavera, eggplant parm, pizza Www@FoodAQ@Com
Parmigiana di Melanzane
2kg ripe tomatoes
4 medium aubergines
3 large onions
4 cloves of garlic
1 handful fresh basil
1 handful fresh oregano
1 mild red chilli
1 ? tablespoons balsamic vinegar
2 teaspoons sugar
1 large knob butter, plus extra to taste
250 g mozzarella
Salt and pepper
Grated parmesan
Olive oil to fry
Begin by peeling and seeding the tomatoes!. (Cut a shallow cross at the bottom of the tomatoes and pour over boiling water!. Fish the tomatoes straight out of the water, which will have loosened their skin, and peel it off!. Cut open and discard the seeds!.) Cut into small dice!.
Dice the onions and chop the garlic finely, and fry in a large knob of butter until translucent and fragrant!. Add the tomatoes and finely chopped chilli to the saucepan and stir to combine everything!. Bring to a very low simmer, and reduce (this will take more than an hour) to half its original volume or a little less!. Bring the vinegar and sugar to the boil in a small pan and stir it into the sauce!. Add the oregano and season with salt and pepper!. Taste to check whether you need more salt or sugar!. Add another knob of butter for a more mellow flavour if you like!. Set the finished sauce aside!.
While the sauce is reducing, prepare the aubergine!. Slice it into rounds about 1 cm thick (salt to remove the juices if you like; with modern aubergines the bitter juices have been bred out, and you'll probably find you don't need to salt at all) and fry each round in very hot olive oil (the aubergine slices are like little sponges, so you'll need plenty), until brown on each side!. Drain on kitchen paper and season with salt and pepper!.
Set out a layer of aubergine slices in the bottom of a baking dish!. Place some basil leaves on top!. Pour over a layer of sauce, layer over some mozzarella, then more aubergine, more basil, more sauce and so on!. When you've used everything up, sprinkle over the parmesan and bake for 45 minutes at 180° C, until brown on top!. Scatter over some fresh basil!.
Serve with crusty bread to mop up the rich juices!.
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2kg ripe tomatoes
4 medium aubergines
3 large onions
4 cloves of garlic
1 handful fresh basil
1 handful fresh oregano
1 mild red chilli
1 ? tablespoons balsamic vinegar
2 teaspoons sugar
1 large knob butter, plus extra to taste
250 g mozzarella
Salt and pepper
Grated parmesan
Olive oil to fry
Begin by peeling and seeding the tomatoes!. (Cut a shallow cross at the bottom of the tomatoes and pour over boiling water!. Fish the tomatoes straight out of the water, which will have loosened their skin, and peel it off!. Cut open and discard the seeds!.) Cut into small dice!.
Dice the onions and chop the garlic finely, and fry in a large knob of butter until translucent and fragrant!. Add the tomatoes and finely chopped chilli to the saucepan and stir to combine everything!. Bring to a very low simmer, and reduce (this will take more than an hour) to half its original volume or a little less!. Bring the vinegar and sugar to the boil in a small pan and stir it into the sauce!. Add the oregano and season with salt and pepper!. Taste to check whether you need more salt or sugar!. Add another knob of butter for a more mellow flavour if you like!. Set the finished sauce aside!.
While the sauce is reducing, prepare the aubergine!. Slice it into rounds about 1 cm thick (salt to remove the juices if you like; with modern aubergines the bitter juices have been bred out, and you'll probably find you don't need to salt at all) and fry each round in very hot olive oil (the aubergine slices are like little sponges, so you'll need plenty), until brown on each side!. Drain on kitchen paper and season with salt and pepper!.
Set out a layer of aubergine slices in the bottom of a baking dish!. Place some basil leaves on top!. Pour over a layer of sauce, layer over some mozzarella, then more aubergine, more basil, more sauce and so on!. When you've used everything up, sprinkle over the parmesan and bake for 45 minutes at 180° C, until brown on top!. Scatter over some fresh basil!.
Serve with crusty bread to mop up the rich juices!.
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A rich creamy risotto with fresh spring vegies like peas, courgettes, good mushrooms - with freshly shaved parmesan for mixing through and a cold glass of white!. Heaven!Www@FoodAQ@Com
Melanzane alla Parmigiana
Eggplants Parmisan
http://italianfood!.about!.com/od/eggplant!.!.!.Www@FoodAQ@Com
Eggplants Parmisan
http://italianfood!.about!.com/od/eggplant!.!.!.Www@FoodAQ@Com
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balls of rice made with tomato flavour and melted cheese inside!. served hot its better than a donut
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Pizza!!!Www@FoodAQ@Com
minestroneWww@FoodAQ@Com
Pizza i think lol Www@FoodAQ@Com