Pasta alla Norma

Pasta alla Norma

(Spaghetti with Eggplant and Basil)

serves 4

(Italy)

Ingredients

1 medium eggplants (about 1 pound each), cut into 1/2-inch cubes

1 tablespoons coarse kosher salt plus additional for cooking pasta

5 tablespoons extra-virgin olive oil, divided

½ cup chopped onion

2 garlic cloves, peeled and micro-planed

1/4 to 1 teaspoon dry red pepper flakes, to taste

1 14 ½ - ounce cans crushed tomatoes and juice, San Marzano prefered

1 pound pasta, your choice

½ cup torn fresh basil leaves

freshly ground black pepper, to taste

Kosher or sea salt, to taste

*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

Preparation

1.  Place eggplant cubes in a colander over a dish or bowl and sprinkle with 2 tablespoons kosher or sea salt to reduce bitterness, let drain for about 20 minutes.  Rinse with cold water to remove excess salt and pat dry, set aside.

2.  Meanwhile,  heat  1 tablespoon of olive oil to a heavy, large skillet and heat oil over high heat. Working in 3 batches, cook eggplant until browned on all sides, adding 1 tablespoon olive oil for each batch as needed, about 8 minutes. Using slotted spoon, remove each batch as they cook to a plat.  When the last batch finishes cooking remove the sauteed eggplant  from the skillet to a holding plate.

3.  Return the skillet to the stove and  heat 2 tablespoons oil  in it over medium heat.  Add the chopped onions and micro-planed garlic and sauté until the onions are soft and translucent, about 5 minutes. Add the crushed red pepper flakes and the tomatoes including their juice.  Cook until the tomatoes are softened, about 15 minutes.  add the removed, cooked eggplant and the tomato sauce to the skillet and stir to combine and reheat.  Lower the heat to keep the sauce warm.

4.  Meanwhile, cook the spaghetti al dente according to package directions, about 10 minute. Drain reserving 1 cup pasta cooking water.  

5.  Bring the sauce to a gentle boil. Add the spaghetti and basil to sauce and toss to coat.   If the sauce seems too tight (dry) add the reserved pasta cooking water, a little at a time, until the pasta is as loose (wet) as you prefer.  Season to taste with salt and freshly ground black pepper. Transfer pasta to bowl; top with ricotta salata and serve.

Moussaka

Moussaka

Serves 8

(Greece)

                                                                         Preparation time: 45 minutes

                                                                         Eggplant fry time:  20 minutes

                                                                         Lamb fry time: 8 minutes

                                                                         Bake time: 45 minutes

                                                                         Total cook  time:  2 hours

Ingredients

3 medium eggplants (1 pound each), sliced diagonally into 1/4 inch thick slices

1 1/2 tablespoons of salt

2 medium baking potatoes, peeled and cut into 1 inch dice

1 cup plus 3 tablespoons extra-virgin olive oil

1 cup all-purpose flour, for dredging

2 medium onions, coarsely chopped

3 garlic cloves, minced

2 pounds lean ground lamb

3 tablespoons tomato paste

3 tablespoons brandy

2 1/4 teaspoons cinnamon

1 1/4 teaspoons thyme

1 can (35 ounces) Italian peeled tomatoes, drained well and chopped

1 pound feta cheese, crumbled

4 eggs

1 cup heavy cream

Preparation

prepare the eggplant and potatoes:

Place a colander over a plate, layer eggplant slices in colander sprinkling each layer liberally with salt.  Let stand 30 minutes.  This will remove the bitterness from the eggplant.  Meanwhile, in a  medium sauce pan, cook the potatoes in boiling water until tender (about 10 minutes).  Drain and set aside.

fry the eggplant:

Pat the eggplant dry with a paper towel.  In a large, heavy skillet, heat 1/4 cup of olive oil over high heat.  Dredge the eggplant slices in the flour; shake off any excess.  Add the eggplant to the skillet in batches and fry over high heat, using up to an additional 3/4 cups of oil as necessary, until all the eggplant slices have been browned (about 2 minutes per side).  Drain the fried eggplant on paper towels to remove excess oil.  Reserve the largest and most attractive slices to top the Moussaka.

cook the onions and lamb:

Wipe the skillet clean.  Add the remaining 3 tablespoons of oil and heat over moderate heat.  Add onions and garlic and cook, stirring occasionally, until the onions are soft and golden brown (about 5 to 10 minutes).  Add the lamb and cook, breaking up the meat with a wooden spoon, until no traces of pink remains (about 10 minutes).

bring it all together:

1.  Transfer the lamb mixture to a colander and drain, then return it to the skillet.  Stir in the tomato paste, brandy, cinnamon, thyme, and pepper.  Cook over moderate heat for 1 minute, stirring to blend flavors.  Transfer the mixture to a large bowl and add the tomatoes, reserved potatoes, and the feta cheese; stir well to combine.

2.  Preheat oven to 350º.  Line the bottom and sides of a 5- to 6-quart, shallow baking dish with the fried eggplant slices, overlapping them slightly.  Reserve about 30 of the best looking eggplant  slices for the top of the Moussaka.

3.  In a small bowl, lightly beat the eggs and the heavy cream.  Spoon half the meat mixture into the lined baking dish,  pour on half the egg and heavy cream mixture, and top with ½ the fried egg plant.  Repeat with the remaining meat and egg mixture.  Cover with the reserved eggplant slices, overlapping them slightly in a decorative pattern.

bake the Moussaka:

Bake until the egg mixture is set and the top is nicely browned (about 45 minutes). 

service:

Let the baked Moussaka stand for 15 minutes before slicing and serving.  Slice the Moussaka in 8 equal sized portions and serve accompanied by Spanakopita, Pitakopita and/or a Greek salad.  

Melanzane Parmigiano, alla ristorante (Eggplant Parmesan, Restaurant Style)

Melanzane Parmigiano, alla ristorante

(Eggplant Parmesan, Restaurant Style)

4 to 6 servings

(Italy)

This is a slightly different way to handle this Italian classic.  Normally Melanzane Parmigiano is composed of many layers of interlaced thin slices of eggplant, sauce, and cheese but I found that it was too easy to loose the taste of the eggplant and cheese in the breading.  This method reduces the layers to two slightly thicker layers of eggplant which brings the flavours of the eggplant,  sauce, and the cheeses to the fore-front, it also makes for a nicer, more professional looking presentation.

 Ingredients

2 medium eggplants (about 2 1/4 pounds), cut length-wise into 1/8 to 1/4-inch-thick  long slices

1 cup salt,  sufficient for sprinkling over the eggplant slices

3 cups seasoned breadcrumbs

1 cup flour

Freshly ground black pepper

½ cup oil for frying

1 large egg, beaten

7 cups  spicy tomato sauce

grated Parmesan

12 to 24  round slices of Provolone

Preparation

1.  Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.  Discard the bitter liquid captured in the dish.

2.  Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.

3.  Set up a breading station by placing the flour in on paper plate, the beaten egg in another, and the breadcrumbs in a third.  One at a time, dredge the slice first in the flour shaking off excess, then in the egg, and finally in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded. 

4.  In a large straight-sided skillet, pour the oil to a depth of about ½-inch. Heat the oil over medium heat until it registers 350° F on a deep frying thermometer. 

5.  Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat until all the remaining eggplant slices have been fried.

6.  Arrange half the eggplant slices on a foil  lined cookie sheet, leaving about an  inch between slices.  Spread about 1/4 cup of spicy tomato sauce over each individual eggplant slice, sprinkle lightly with Parmesan,  on top of this place 1 or 2 slices of provolone  and top each with another eggplant slice, additional parmesan, additional ¼-cup of tomato sauce, and 1 or 2 slices of provolone.

7.  Place the oven rack  to its highest position and turn oven to broil.  When the broiler comes on place the cookie sheet on the rake and broil until  the cheese  is bubbly and begins to brown slightly. 

8.  Place each individual stack of eggplant, sauce, and cheese on separate serving dishes  and serve immediately with accompanied by  additional tomato sauce and grated Parmesan cheese.

Melanzane alla Parmigiano (Eggplant Parmigiano)

Melanzane alla Parmigiano

(Eggplant Parmigiano)

serves 6

(Italy)

Eggplant Parmigiano is one of those signature Italian dishes that most non-Italians only eat when "dining out" in Italian restaurants which has always been a mystery to me as it is very easy to make at home.  Whether smothered in spicy gravy (Italian/American for tomato sauce) or sandwiched in crusty Italian bread this is one of my favourite non-meat meals.  Even though I've been told it is no longer necessary with "modern" eggplant, in my recipe I follow the "old school" methodology of salting the sliced eggplant to remove its bitterness . . .  it's how I was taught and I figure if it ain't broke don't fix it, just remember to rinse the salt off and pat dry the slices before breading and frying!

Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/8-inch-thick round slices

salt sufficient for sprinkling

5 cups seasoned breadcrumbs

Freshly ground black pepper

oil for frying

3 large eggs, beaten

7 cups  tomato sauce

grated Parmesan

1 pound fresh mozzarella, shredded

Preparation

1.  Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.  Discard the bitter liquid captured in the dish.

2.  Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.

3.  Place some of the breadcrumbs in a lipped plate in preparation for breading the eggplant slices. In another dish place the beaten eggs. One at a time, dip the eggplant slices in the egg, and dredge them in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded. 

4.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. 

5.  Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat until all the remaining eggplant slices have been fried.

6.  Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with some of the tomato sauce and arrange some of the eggplant slices  over the sauce to cover the bottom of the baking dish, cover this layer with some of the tomato sauce, sprinkle with grated mozzarella ‘til the tomato sauces is thoroughly covered with it, sprinkle with some grated Parmesan.  Repeat this layering until all the slices of eggplant are used.  The top layer should be tomato sauce, mozzarella, and Parmesan.

7.  Bake in the preheated oven until hot and the top is just beginning to brown, about 30 minutes. 

8.  Slice into servings and serve with sufficient additional tomato sauce in a separate bowel so diners can moisten the Parmigiano to their taste.

Caponata alla Siciliana

Caponata alla Siciliana

 (Sicilian Sweet and Sour Eggplant)

serves 6

(Italy)

Caponata, or Capunata in the Sicilian dialect, is a fantastically delicious dish from southern Italy which may be eaten warm as  a vegetable side dish, cold as an antipasto,  or room temperature on thin slices of  toasted French  or Italian bread as an hors d'oeuvres.  I've even known people who claim to "hate" eggplant to wax joyously over Caponata's  agrodolce (Italian for Sweet and Sour) taste.  The selection and handling of the eggplant is critical; choose firm eggplants with few seeds and avoid the temptation to cut it into too small a dice as the pieces will take on so much oil that they will become heavy and you won't be able to fully appreciate their creamy texture and flavour.

Ingredients

2 eggplants, cut into 1⁄2" cubes

½ cup extra-virgin olive oil

1 large yellow onion, coarsely chopped

3 ripe medium tomatoes, cored, peeled, and coarsely chopped

2 ribs celery, thinly sliced crosswise

¼ cup red wine vinegar

2 tbsp. sugar

2 tbsp. tomato paste

2 tbsp. golden raisins

2 tbsp. pine nuts

2 tbsp. capers, rinsed

12 pitted green olives, coarsely chopped

2 tbsp. chiffonade basil

2 tbsp. coarsely chopped flat-leaf parsley

Freshly ground black pepper

Coarse Kosher salt

Preparation

1.  Prepare the eggplant by removing the bitterness by placing the cubes into a colander, heavily salt and set over a large bowl or plate. Top with a plate weighted down with a (or several) large can(s) and allow to drain for 1 hour, the bitter liquid will pool in the bowl or plate. Discard the bitter liquid and rinse the eggplant cubes, pat dry with paper towels.

2.  In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.  When the oil is hot add one-third of the eggplant and cook until golden brown, 7–8 minutes. Transfer the eggplant, using a slotted spoon, to a bowl. Repeat in batches of 1/3, adding additional 2 tablespoons of oil if necessary, until all the eggplant is cooked.

3. Reduce heat to medium-low and add remaining oil, and onions; cook until soft, 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes. Add vinegar, sugar, and tomato paste; cook until thickened, 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, and adjust seasoning with salt and freshly ground black pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature

Next Week's Posting:  Bistecca Trestevere con Rucola