Not sure what the best way to translate in English the name of this dish, which literally means "mushroomed eggplants".
But it really doesn't matter because it is simply delicious dish, made even more heavenly by water buffalo mozzarella which is the best accompaniment for it with fresh crusty bread. You could even try making a baguette sandwich with these eggplants and mozzarella and will feel in heaven - I promise!
Melanzane a Funghetto is a traditional dish of the Amalfi coast and the Naples area in general and one of summertime favorites.
INGREDIENTS:
Italian eggplants (because they contain less seeds)
Garlic
Cherry tomatoes
Fresh Basil
Vegetable oil
Rinse the eggplants and dry them well. Remove the stem and cut them first in half, then in quarters and then in chunks.
Pour some vegetable oil in a frying pan - enough to cover the bottom of the pan plus some more, maybe a 1/2 inch more. Let it warm up on medium heat and when it is hot, you will fry the eggplants, a few at the time. Stir them from time to time and remove from oil when they appear golden. Let drip excess oil and rest them on paper towel.
When all the eggplants are fried, transfer them to a clean dish.
Drizzle with salt, chopped garlic, chopped cherry tomatoes, and fresh basil. Stir.
Serve them with mozzarella and fresh bread!
Great refreshing fennel salad, ideal on hot summer days!
INGREDIENTS:
Two Fennels
Ten Pitted Kalamata olives
One orange
The juice of one fresh lemon
Olive Oil
Salt and pepper
Start by removing the external layers of the fennel and the stems. Thinly slice the rest and rinse in cold water. Let drip.
Remove skin from orange with a knife and cut the fruit in chunks.
In a pretty bowl combine the fennel, orange and olives.
Sprinkle with salt, pepper, olive oil and lemon juice.
Decorate with greens from stem.
Stir before serving.
This is a very easy recipe to make baked cod a bit more attractive and tastier.
INGREDIENTS:
1 1/2 lb of fresh cod
1 pint of cherry tomatoes
1 garlic clove
about 10 olives of your preference (not canned), roughly chopped or whole, if you are in a hurry
salt, oregano and olive oil
Start by cutting the cod in somewhat large pieces Wash and dry well with the help of paper towel.
Rinse cherry tomatoes and cut in half or chop up if you prefer. Crush the garlic and sautée in olive oil. Add tomatoes, olives, salt and oregano. Cook for no more than 10 minutes, until tomatoes release juice.
Place cod in a pyrex dish and cover with the tomato sauce. Bake at 350 F for 15 minutes at the most.
Serve and eat right away.
