Love Italian Food? Check out these cookbooks!
- Nigellissima: Instant Italian Inspiration
- Pronto! Let's cook Italian in 20 minutes
- Gino's Pasta: Everything You Need to Cook the Italian Way
- Chloe's Vegan Italian Kitchen
I've said it before and will say it again. The often overlooked yet versatile aubergine doesn't feature nearly enough on British plates. Here are three ways to utilise it:
Here we make use of it as part of a pasta sauce. Unless its skin is blemished there appears little point to peeling the beautiful ingredient. Slice it in rings, chop it roughly, cut it in any shape you please.
For years there has been a raging debate whether to salt it before cooking in order for it to absorb less oil. Salting might help reduce the bitterness of older aubergines but for it to become less absorbent a quick zap in the microwave will help to collapse its spongy structure.
If you grow your own tomatoes, use them! If not, don't buy the lacklustre flavoured tomatoes at the greengrocer but use canned tomatoes instead for a better and intense flavour. In the latter's case the sauce with have a thicker consistency as well, clinging to the pasta better.
Traditionally, ricotta salata is meant to be used but alas, tried as I might, I couldn't find it at my local shop and resorted to using parmesan instead. Another alternative is feta or pecorino. Whatever you do, don't tell the Sicilian in your life what you've been up to because the last thing you need is the Mafia on your case.Print