Interlude Vip

Contact us

    Interlude Magazine

    Flavours and Traditions | Interlude Magazine

    SUMMER
    2021

     

    Ode to aubergine: Interpretations by Il bevaio di Corleone

    Tasty and eclectic, it lends itself to making many recipes: it is an important food for your diet and your health. 
    Eggplant is a powerful antioxidant, it fights free radicals in the body, helps lower cholesterol and promotes the proper functioning of the cardiovascular system. 
    This vegetable is important for brain health because it protects its fats, helps fight the risk of tumors and supports bones thanks to mineral salts. So, let's see what to prepare delicious, here are two recipes. 

    Sicilian Fusilli Ingredients: 

    400 gr fusilli
    50 gr black olives
    4 anchovy fillets in salt
    3 cloves of garlic
    1 bell pepper
    1 eggplant
    1 tablespoon capers
    1 kg tomatoes
    Parsley
    Extra virgin olive oil
    Chili pepper
    Salt and Pepper To Taste. 

    Peel the aubergine and cut it into cubes, sprinkle it with coarse salt and place a weight on top to lose the bitterness. Toast the pepper and remove the skin. Clean the anchovies and remove the bones. Wash the tomatoes and cut them into small pieces. In a pan, brown the garlic cloves in the oil, then remove them, pour the diced aubergines into the oil, brown them and then add the tomato, cook for about 15 minutes. After this time, add the pepper cut into small pieces, the capers you have desalted, the anchovies into small pieces, add salt and pepper and cook for 15 minutes. Before removing the sauce from the heat, sprinkle with chopped parsley and add the chili pepper. Meanwhile, cook the fusilli in salted water, drain when “al dente” and toss with the freshly prepared sauce. 

    Stir and serve. 

    The Sicilian eggplant caponata

    Ingredients: 
    3 Eggplants 
    200 gr green olives 
    100 gr capers 
    100 gr celery 
    3 onions 
    150 gr concentrated tomato 
    100 gr sugar 
    1 glass of vinegar 
    EVO oil Q.B. 
    A sprig of basil 

    Cut the aubergines into pieces, sprinkle them with salt and drain them for 10 minutes to remove the bitterness. Drain the aubergines, dry them with a cloth and fry them in plenty of seed oil. Cut the onion into thin slices and brown it in a pan, then cut the celery into cubes and let it boil. When cooked, add it to the browned onion before adding the capers and pitted olives. Finish preparing the sauce by adding the concentrated tomato, vinegar, sugar and 200 ml of warm water. Cook everything for about 20 minutes. When cooked, add the fried aubergines and cook them for a few minutes, then sprinkle with a sprig of basil (or pine nuts or almonds). Serve the caponata after letting it cool for half an hour.

    Credits to Chef Anna

    Browse the Magazine

    Image
    Image

    More from the Magazine

    Main Menu (EN)