In the Sorrento peninsula, famous for the Amalfi Coast, bell peppers are stuffed with a mixture of eggplant, olives, capers, bread, basil, and parsley. We enjoyed this humble but tasty vegan antipasto at Lo Stuzzichino. It is a bit of … Continue reading Peperoni imbottiti alla Sorrentina (Stuffed Bell Peppers alla Sorrentina)
Melanzane fritte in pastella are slices of eggplant/aubergine dipped in batter and then deep fried until crispy on the outside and creamy on the inside. With some basil and tomato dipping sauce this is a lovely appetizer, that could also … Continue reading Fried Eggplant (Melanzane Fritte in Pastella)
Flan di zucchine is a typical dish from Piemonte that we enjoyed at Due Lanterne in Nizza Monferrato. It is a savory flan (pudding) filled with zucchini and served with a lukewarm tomato salsa, basil, and extra virgin olive oil. … Continue reading Flan di Zucchine
I’ve only recently discovered this dish, and absolutely love it. It has great depth of flavor. If you have already made the Nam Phrik Phao, then most of the work is in pan frying (or oven roasting) the eggplant. We … Continue reading Thai Eggplant and Chicken Stir Fry with Nam Prik Pao and Basil
Eggplant with mozzarella, basil, and tomato is one of my favorite flavor combinations. In this dish, veal scaloppine are added to make a luxurious dish that is worth of a special occasion. I’ve blogged about this dish before, but back … Continue reading Veal scaloppine with eggplant and mozzarella (Involtini di vitello con melanzane e mozzarella)
Making your own Thai green curry paste from scratch is so worth it. If you have a blender it is very easy and the hardest part could be sourcing the ingredients. Fresh curry paste has more depth of flavor and … Continue reading Thai Green Curry with Sous Vide Beef and Eggplant
We are sailing in the Maddalena archipelago on the north side of Sardinia in the Mediterranean. The galley on board is very limited, but last night we anchored in a bay away from any village with restaurants. The view on … Continue reading Cooking on board: Oven-baked Sarago with Eggplant and Zucchini
This is not the first recipe I’ve posted for eggplant and mozzarella, and it probably won’t be the last because they work really well together. What makes this version special is that the eggplant is smoked. I served this as … Continue reading Smoked Eggplant with Mozzarella (Involtini di Melanzana Affumicata)
Although I have been to Sicily a number of times and I have tasted local dishes there like caponata, pasta con le sarde, arancini, and busiate, I had never heard of melanzane abbottonate until I read about them on Stefano’s blog. … Continue reading Sicilian Stuffed Eggplant (Melanzane abbottonate)
At seafood restaurant Angiolina in Pisciotta, south of Naples, I enjoyed a wonderful seafood and vegetable soup. Back home I made my own version. You can easily adapt it to what is available and seasonal, in terms of both seafood … Continue reading Seafood and Vegetable Soup (Zuppa Mediterranea)
Eggplant is a prominent ingredient in Italian cooking, and it is prepared in many ways. These eggplant balls are crispy on the outside and soft on the inside, with a lot of flavor, and are a great vegetarian appetizer or … Continue reading Eggplant ‘Meatballs’ (Polpette di Melanzane)
Cilento is an area in the south of Campania, and when I was there I enjoyed a dish called Ciambotta alla Cilentana. There are many versions of ciambotta, but here it is potatoes, eggplant, bell peppers, and tomatoes. It reminded … Continue reading Ciambotta alla Cilentana (Campania’s Ratatouille)
This delicious pasta dish is the result of serendipity. I had cooked and smoked too many eggplants to serve as antipasto with mozzarella and tomato confit, and I was in the process of experimenting with lamb ragù in the sous-vide. … Continue reading Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)
Eggplant with tomato and basil are a classic combination. At La Tavernetta the eggplant was cooked in charcoal, which gave it a nice smoky twist, and the tomato was cooked slowly to intensify its flavor. As I didn’t feel like … Continue reading Smoked Eggplant with Buffalo Mozzarella and Tomato Confit
This dish was inspired by something we had in a restaurant in Corsica last year: roasted eggplant, zucchini, and bell peppers, that are subsequently baked with a generous amount of cheese. The Sardinian pecorino I used for my own rendition … Continue reading Baked Vegetables with Cheese
A charlotte is usually a dessert, where a mold is lined with bread, cake, or biscuits, and then filled with custard or fruit. In this savory version, inspired by an appetizer I had at restaurant l’Ardoise in Bastia (Corsica), it … Continue reading Eggplant Charlottes (Charlottes d’Aubergines)
Bonifacio is the most beautiful town on the French island of Corsica in the Mediterranean. It is magnificently situated on a promontory of the limestone coast of southern Corsica. We were there about a month ago, and everywhere you looked … Continue reading Aubergines à la Bonifacienne (Eggplant Bonifacio)
You can’t see it very well in the photo, but inside that rolled up eggplant under the melted mozzarella, basil and tomato sauce is a juicy piece of monkfish. Parmigiana di Melanzana is one of my favorite dishes: eggplant baked with … Continue reading Monkfish alla Parmigiana (Coda di Rospo alla Parmigiana)
When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a … Continue reading Grilled Swordfish with Ratatouille
Zoodles are noodles made from zucchini. You make them with a gadget called a spiralizer. There are electric ones as well has hand-operated models. I got one of the latter after reading ChgoJohn’s blog post about the spiralizer he had … Continue reading Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)
Sea bream is a lean flavorful fish, also known by its French name daurade or dorade (orata in Italian). It is often served in restaurants in the south of France, so here I paired it with ratatouille from that same region. Ratatouille … Continue reading Sea Bream with Crunchy Ratatouille and Flavored Brown Rice
This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to become a filling for … Continue reading Smoked Eggplant Ravioli in Broth
Blecs is a pasta shape from Friuli. Blecs are triangular, square or lozenge shaped fresh pasta, similar to quadrucci or maltagliati. I tasted them for the first time at Trattoria Ai Cacciatori in Friuli, where the blecs were made with nettles and … Continue reading Blecs with Nettles, Lamb and Crunchy Vegetable Ragù
Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked … Continue reading Lamb Scaloppine with Balsamic and Roasted Eggplant
This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post … Continue reading Lamb Shank with Eggplant and Yogurt
Eggplant and shrimp is a combination I had never tried before, but I did try thanks to Marina of Le Ricette di Baccos and it was wonderful! The eggplant is first turned into what the French call caviar d’aubergines (i.e. … Continue reading Jumbo Shrimp with Eggplant Dumplings (Gamberoni con Gnocchetti di Melanzane)
One of the goodies I brought from my trip to Italy was a new pasta shape: soqquadri or a square version of mezzi rigatoni. (If you can’t find the square version, you can also make this recipe with the usual … Continue reading Soqquadri Pasta with ‘deconstructed’ Eggplant Parmigiana
Scamorza is a cheese from southern Italy that is often smoked, and it is this smoked variety that is the star of this recipe. You can think of it as smoked mozzarella. I had picked up this scamorza without deciding … Continue reading Penne with Scamorza, Eggplant and Cherry Tomatoes
Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. … Continue reading Lamb-Eggplant-Potato Mosaic
I don’t like hypes. A hype is usually a reason for me to stay away from something. I appreciate something because of its qualities, not simply because others appreciate it. That’s why it took me years to start reading Harry … Continue reading Eggplant with Buttermilk Sauce
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