Va da sé che ho scritto un pezzo culinario con una ricettina estiva, una preparazione se non velocissima senz'altro gustosa. Potete leggervela qui: http://thebestmagazine.wordpress.com/2010/07/13/in-cucina-con/#more-2164
|Menta e basilico|
Mint and basil
Altro non vi dico, se non: Buon appetito!
I have been requested to write an article for an online magazine, called 'The best magazine', written by and for bloggers. It is in Italian, so I will add here a short translation of the recipe. The full article can be found here: http://thebestmagazine.wordpress.com/2010/07/13/in-cucina-con/#more-2164
I have a friend, that I will call Jasmine. She has been travelling the world all her life, living here and there, getting in touch with many and various cultures. She is a great cook and she gave me a recipe, that I have modiefied a bit.
In her honour I will call this:
3 big eggplants
a few teblaspoons of coarse salt
vegetable oil for frying (I use peanuts)
1 tablespoon white vinegar
1 tablespoon of sugar (I use Demerara)
2 tablespoons of soy sauce
1 spicchio d’aglio tritato fine1 garlic clove, finely chopped
1 tablespoon of finely grated fresh ginger
about 1/2 treaspoon of ordinary salt
1 handfull of chopped mint leaves (you can replace with basil, or even better cilantro leaves)
Peel and dice the eggplants, put them in a colander with the coarse salt so that their water will run off. About 1 hour later dry them with a towel and quickly fry in hot oil. Put the eggplants back into the colander and let the absorbed oil to drip; it will take a few hours, the longer the better.
Put all the ingredients, but the aromatic herb, into a bowl. Mix well, correct according to your taste by adding a bit more of this and that. The preparation should rest a few hours in the fridge so that the flavours properly develop. Add the herbs before serving.
It is nice as an appetizer, a side dish, into a sandwich....