Mediterranean Thoughts of Charles Cordua.
"I preferred rely on seasonal products that offered the market - began the Neapolitan painter rope - do not deny that when I was invited to participate in 'cook without fire' I had some trouble thinking of a cold winter dish to prepare. Then this morning walking through the market of Naples have been kidnapped by the Mediterranean colors and paint on the canvas like when I mixed the colors of the different ingredients and I created this dish that I wanted to call Mediterranean Thoughts. "
Ingredients for four people: ½ kg. The pasta Penne pasta Rustichella d'Abruzzo, six anchovies in salt, two cloves of garlic, a large eggplant, 100 g. Black olives of Gaeta, 100 g. of green olives, a handful of capers, 250 g. tomatoes Piennolo Vesuvius (alternatively Pachino tomatoes), arugula, salt, extra virgin olive oil. Method: The cooked al dente Rustichella d'Abruzzo, cut the eggplant into cubes, peel garlic, chop the olives, rinse the anchovies. Fry the eggplant, drain well on paper towels. Sauté garlic and oil in a frying pepper, add the paste and then jump a few minutes. Combine the eggplant and let cool. Add the chopped anchovies, olives, capers, well washed, extra virgin olive oil and turn. Before serving, garnish with tomatoes previously cut, stripped of juice and seeds, arugula and a drizzle of olive oil. Mix everything together and leave in fridge for half an hour before serving. Pairing Pinot Noir The Scolca Giorgio Soldati.
Ingredients for four people: ½ kg. The pasta Penne pasta Rustichella d'Abruzzo, six anchovies in salt, two cloves of garlic, a large eggplant, 100 g. Black olives of Gaeta, 100 g. of green olives, a handful of capers, 250 g. tomatoes Piennolo Vesuvius (alternatively Pachino tomatoes), arugula, salt, extra virgin olive oil. Method: The cooked al dente Rustichella d'Abruzzo, cut the eggplant into cubes, peel garlic, chop the olives, rinse the anchovies. Fry the eggplant, drain well on paper towels. Sauté garlic and oil in a frying pepper, add the paste and then jump a few minutes. Combine the eggplant and let cool. Add the chopped anchovies, olives, capers, well washed, extra virgin olive oil and turn. Before serving, garnish with tomatoes previously cut, stripped of juice and seeds, arugula and a drizzle of olive oil. Mix everything together and leave in fridge for half an hour before serving. Pairing Pinot Noir The Scolca Giorgio Soldati.
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