Tag Archives: Parmigiano-Reggiano

Aubergines in tomato sauce (a.k.a. melanzane alla parmigiana)

Tonight was an opportunity to try our take on a classic Italian aubergine dish ‘melanzane alla parmigiana’.   There are probably several recipes out there but essentially they all entail grilling slices of aubergines, layering them with tomato sauce and then topping it with fresh mozzarella and Parmesan cheese before placing under a hot grill.   That is pretty much what we did and the personalization comes with each individuals preferred version of the tomato sauce.

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What do I need to make it?

  • 2 large aubergines – cut into 5 cm thick slices
  • 1 tin of chopped tomatoes (400 gms)
  • 1 medium onion chopped
  • 4 cloves of garlic minced
  • 2-3 fresh bay leaves
  • 1/2 tsp crushed red chilli flakes
  • 1 tsp dried oregano
  • 1 tsp fresh oregano (optional – we have some growing in our herb patch)
  • Pinch of sugar
  • 3/4 tsp Balsamic vinegar
  • Small handful of fresh basil and parsley chopped
  • Handful grated Parmesan chesse
  • 125 gm fresh mozzarella cheese sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste

How much will I make?

Enough for 2 mains or 4 sides

How do I make it?

First rub the aubergine slices with olive oil and season with salt and pepper.  Place on a griddle pan and cook till they begin to caramelize – keep aside till assembly.   For the sauce, heat some olive oil in a pan and saute the garlic for a minute before adding the red chilli flakes, chopped onion and bay leaves.  Continue to cook on medium heat till the onions are translucent – sprinkle the dried oregano and fresh oregano if you have it.   Add the chopped tomatoes and a pinch of sugar with around 200 ml of water.    Cook on low heat till the sauce thickens.  Adjust the seasoning, add the balsamic vinegar, garnish with fresh basil and parsley and then turn off the heat.

To assemble the dish place alternating layers of aubergine and sauce and finish with sprinkling of Parmesan cheese and a layer of fresh mozzarella cheese.  Place under grill at 220 degrees Centigrade till the cheese melts and forms a nice golden crust.  Cut into portions and serve hot.  Enjoy.

Gluten free spaghetti without sauce

Ever get tired of eating pasta or spaghetti with a tomato or cream based sauce – here’s an alternative which I personally love as it is simple to make and tastes great.

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What do I need to make it?

  • Handful of gluten free spaghetti cooked and drained
  • 1/2 courgette halved and sliced
  • 1 stick of celery chopped into bite size pieces
  • 4-5 button mushrooms quartered
  • 2 green chillies
  • Small onion/shallot sliced
  • 1-2 cloves of garlic minced
  • 1 tsp dried Italian seasoning
  • Handful of fresh flat leaf parsley chopped
  • 3 tbsp olive oil
  • 1 tsp grated Parmesan cheese (optional)
  • Salt and pepper to taste

How much will I make?

1 large serving

How do I make it?

Heat a heavy bottom pan and add olive oil and garlic – saute for a couple of minutes.   Add the sliced onions, chopped green chilli and celery and cook for 5 minutes till the onions go translucent.   Add the remaining vegetables and cook for 4-5 minutes.   Season with dried Italian herb, salt and pepper.   Add the cooked spaghetti and give it a good toss.   Finish with garnish of fresh chopped parsley, Parmesan cheese and a drizzle of olive oil.

Suffed Portabello mushrooms

A versatile mushroom which works a treat as a vegetarian option on the barbecue (sprinkle salt, pepper, dry herbs, twist of lemon and a knob of butter and grill).  I baked some for dinner the other night and stuffed it with a mushroom duxelle of sorts.  The finished article had bags of flavour and will definitely feature on future barbecue sessions.

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What do I need to make it?

  • 4 portabello mushrooms skinned
  • 3 closed cup mushrooms finely chopped
  • 3 chestnut mushrooms finely chopped
  • 1 celery stick finely chopped
  • 2 cloves of garlic minced
  • 1 sprig of green onion chopped
  • 1/2 medium onion finely chopped
  • 10-12 green olives finely chopped
  • 6 sun ripe tomatoes drained and chopped
  • small handful chopped tarragon
  • 1 tsp red chili flakes
  • 1 tsp dried herbs (thyme, parsley and marjoram)
  • 2 tbsp olive oil
  • small knob of butter
  • Parmesan cheese (optional)
  •  Salt to taste

How do I make it?

Heat pan and add oil and butter.  Once melted add garlic and stir for a couple of minutes before adding onions and celery.  Saute for 5 minutes before adding the chopped mushrooms and spring onion.  Add herbs and chili flakes and season with a bit of salt.  Once mushroom has cooked down add the sun dried tomatoes and olives and warm them through before garnishing with fresh chopped tarragon.

To prepare the portabello mushrooms for baking remove the skin and place on baking sheet.  Scoop a bit of the mixture and fill the cups of the portabello mushroom.  Finish with a sprinkling of Parmesan cheese before baking in a 220 degree centigrade oven for 25-30 minutes.