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Roasted mixed veggies

17/8/2019

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This is an easy side-dish that you can quickly prepare. It is healthy and savoury - I prepare it as often as I can to accompany fish, meat or any other main course. Also...if you have vegetables dragging in your fridge, just prepare them like this! All veggies will be fine for this recipe...make it with your favorites or with those leftovers!

For 6 servings

Ingredients:

1 aubergine
2 zucchini
1 fennel
200 grams of cherry tomatoes
2 red peppers
2 carrots
3 TBSP of breadcrumbs
salt
⅓ cup of extra virgin olive oil
basil leaves

Directions:

Rinse and cut in chunks all vegetables, around 1 cm size. 

Lightly grease with extra virgin olive oil an oven dish. Place vegetables in it, add salt and the remaining extra virgin olive oil. Mix well.

Pre-heat oven at 180°.

Sprinkle breadcrumbs on top of the vegetables.

Bake for around 45 minutes.

Decorate with basil leaves.  

Suggestions:

You can use these vegetables to dress a dish of pasta. You can add some mozzarella or scamorza cheese on top. It will be more greedy! 

​
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Aubergine caviar

19/5/2018

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Aubergine is present in an infinite amount of Italian dishes. No wonder! It is delicious! You can prepare it in many different ways – yes, there are even recipes for aubergine desserts! I for one, really love aubergine caviar as I find it very versatile. You can serve it during an aperitif on toasted bread, or use it as a quick sauce for pasta by simply adding some diced tomatoes marinated in extra virgin olive oil and a few basil leaves. Voila, a fantastic, new pasta dish! Now for the recipe, straightforward as usual. Servings will depend on the size of the aubergine – but beware, there is never enough!

Ingredients:

1 aubergine
3 garlic cloves
Extra virgin olive oil (around 4 tsp)
Basil (4 leaves)
One pinch of salt
Juice of one small lemon

Directions:

Preheat the oven to 180°C.

Wash and dry the aubergine, then cut it lengthwise into two halves. For both halves, cut the aubergine pulp into a diamond shape - cut deeply but without piercing through the peel. Brush two teaspoons of extra virgin olive oil on each half aubergine, allowing the oil to soak well, place a garlic clove on each half as well. The addition of extra virgin olive oil is very important, as otherwise the aubergine will turn out dry and the recipe will not work. 

Cook in oven for approximately 40 minutes. The aubergine will be ready when the peel is wrinkled and the pulp is soft. Let the aubergine cool and remove the garlic. With a spoon, carve out the pulp and discard the peel. Put the pulp in a mixing bowl. Add one garlic clove, lemon juice, basil, salt and mix until you get a soft, even mixture. Again, if too dry, add more extra virgin olive oil.

You can serve right away or refrigerate for later use. When you do serve, always pour one teaspoon of extra virgin olive oil on top.

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Capers and Aubergine Pasta Salad

12/5/2018

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This recipe is perfect for picnics, packed lunches and summer dinners. Tasty, simple and quick.

Serves 6

Ingredients:


  • 2 tsp capers - rinsed
  • extra-virgin olive oil
  • 1 lemon (preferably bio)
  • 250 gr cherry tomatoes
  • salt
  • 1 aubergine (approx. 400 gr)
  • 20 gr pine nuts
  • 4 tsp breadcrumbs

Directions:


Thinly slice the aubergine. Place the slices in a strainer and cover them with salt, leave for 10 minutes. This will help rid the aubergine of any bitterness.  

In a bowl, mix the capers, 2 tablespoons of extra-virgin olive oil and some finely grated lemon peel.
Cut the cherry tomatoes into quarters, marinate them in a bowl with salt and 2 tablespoons of extra-virgin olive oil.

Lightly brush the aubergine slices with olive oil and grill them. Then dice them into small chunks.
Toast the pine nuts and the breadcrumbs in a pan, stir frequently to avoid burning.
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Cook the pasta in boiling water with  a pinch of added salt. Drain and cool with cold water.
Mix the pasta with the aubergine, capers, cherry tomatoes, pine nuts and breadcrumbs. Add some more extra-virgin olive oil if too dry.
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AZIENDA AGRICOLA GORRASI
di Pasquale Gorrasi
Via Madonna del Granato n.13
84069 Roccadaspide (SA) - Italia
CF: GRRPQL62L22H394C
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