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ratatouille Adelina / Adeline 's caponata

During this period, Sicily follows me, takes me wherever I go, whatever I read, cook or listen to ... In one of the great libraries COOP I found NIVURO OF DROUGHT , a collection of recipes from the books of Camilleri, that all "mangiari" Montalbano dear! And so I decided to follow the trend of the period e di parlare di Sicilia anch'io, a modo mio! Ecco dunque la ricetta della "caponatina di Adeli na"!
In this period I'm literally obsessed by Sicilia; it follows me everywhere I go, everything I read, cook or listen... and I found this book, NIVURO DI SICCIA (it means "sepia" in Sicilian dialect!), a collection of the recipes drawn from the books of Andrea Camilleri : all th e food beloved by Montalbano ! So I decided to follow the trend of this period and to speak of Sicilia too, in my way! Here is the recipe of "Adelina's caponata "!

Here is the recipe with my changes! Serves 4: Cut into cubes 2-3 medium eggplants and put them in salt in a colander to remove water (one hour). Meanwhile, clean and wash 3 stalks of celery and cut into small pieces. Put to boil in salted water 10 minutes. Drain and set aside. Rinse and dry the eggplant well and fry them in a pan with olive oil for 5-6 minutes. Remove them with a slotted spoon and let them rest on paper towels. In the same oil fry a chopped onion and celery for 5 minutes then add 1 tablespoon of salted capers (rinsed and drained thoroughly) and 100g of green olives Pitted cut in half. Combined with a glass of tomato sauce, simmer 5 minutes. Adjust salt, add pepper (or chili) and then add the eggplant. Cook gently for around 10-15 minutes. At this point, put a spoonful of sugar and a little bit of wine vinegar and cook for 3-4 minutes. Serve warm or cold.

Here is the recipe with my changes!
For 4 persons: 2-3 medium aubergines cut into cubes and put Them in a colander with salt to remove veg's abundance in water (1 hour at least). In the meantime clean 4 celery stalks and cut transversely into pieces, boil it for 10 minutes in salted water and drain Than let it dry.
Wash and dry well the aubergines and fry in a large pan with olive oil for about 5-6 minutes. Remove with a skimmer and let them dry on paper towels. In the same oil put a sliced onion and the celery and cook for 5 minutes then add a tbspoon of capers under salt (thoroughly rinsed) and pitted green olives cut in half. Add a glass of tomato sauce and cook for 5 minutes. Add salt and pepper (or chili) then add aubergines. Cook gently for 10-15 minutes, then add in one tbspoon of sugar and a quarter cup of vinegar and cook for 3-4 minutes more. Serve warm or cold.

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soup warm chickpea / Warm chickpeas velouté

Sono partita per fare una minestra di verdura but I realized that in this heat that afflicts us still would have been too much! So I decided to opt for a creamy warm ... Not that this is comparable to a grenade, but one has to eat ...

At first I wanted to cook a vegetable soup But I Realized That in this weather conditions (still too hot!) It Would Be a suicide! At the end I Decided for a warm velouté (I know ... is not a water ice Indeed ... But we need to eat something) ...

We ate in four.
First of all, chick peas, dried ones if you put them to soak for at least 8-10 hours in cold water. Drain and rinse them then put them in cold water and cook for about 2 hours, must be constantly covered with water then add it if necessary. Add salt only after cooking. In a saucepan, sauté in olive oil, chopped onion and a sprig of rosemary 100g of chickpeas and add two medium potatoes cut into cubes. Cook for a while, add salt and pepper, then cover with water. Cook for about an hour. Spend it all with the immersion blender, add half a package of cream. Season with salt and let cool. Garnish with a few peas and a sprig of rosemary, sprinkle with curry and served with toasted croutons.

We ate in four persons.
First of all the chickpeas: if you use dried ones, put them in cold water for 8-10 hours at least. Drain them and wash under current water, then put them in a pot with cold water and cook over medium heat for 2 hours; chickpeas must be always covered with water, add it if necessary. Add in salt only when cooked.
In a saucepan put some olive oil and let a chopped onion and a sprig of rosemary brown; add 100gr of chickpeas and two medium potatoes cut in cubes. Cook gently for a while, add in salt and pepper then cover with water. Cook for about an hour. Mix all with a blender adding in 70gr of cream. Salt if necessary and let the soup cool down. When it's warm garnish with some chickpeas, a piece of rosemary, sprinkle with curry and serve with toasted croutons.

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Pasta broccoli, cherry tomatoes and anchovies / Broccolis, cherry tomatoes and anchovies pasta

Hi everyone! Back from more laps and I decided to clean the freezer and what did I find? I had some nice broccoli blanched and frozen! So here's a quick and tasty recipe!

Hi all! Back from holidays I Decided to clean the freezer and I found Some broccolis, parboiled and frozen! So here a fast and tasty recipe!

In a pan, let brown a clove of garlic in olive oil, add broccoli (blanch them before if they are fresh in salt water) and cook over high heat, add white wine and when it evaporates, add the anchovy fillets and a tablespoon of capers. Cook on low heat (add some water if necessary). In a non-stick frying pan toast the bread crumbs. Just before draining the pasta sauce, add some cherry tomatoes, cut into wedges and cook. Pasta into the pan and bustling a moment before serving add the toasted breadcrumbs and a handful of fresh chopped parsley. Serve immediately!

In a large pan brown let a clove of garlic in olive oil, add broccolis (if they're fresh before Them parboil for 5 minutes in salted water) and let flavor with high heat; add white wine and when it evaporates add in anchovies and a tbspoon of capers. Cook gently adding some water if necessary. In a little non-stick frying pan toast some breadcrumbs. Just before draining your pasta add in the pan with broccoli some cherry tomatoes, sliced in four and cook for a while. Tip the pasta into the pan, add in the toasted breadcrumbs and some chopped fresh parsley, stir well. Serve immediately!

E con questo do il bentornato a tutti voi e vi auguro un felice weekend!

I give you my welcome back and wish you all a happy weekend!