Veal aubergines and mozzarella millefeuille

Continuing the Italian series, here is an other recipe I like to make, even though I haven’t made it for a while. So I didn’t make last week but I once tried something similar in an Italian restaurant and I created this recipe.

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2
Level: Easy
Cost: Medium

Equipment: pan, oven, oven dish

Ingredients:
– 1 aubergine
– 2 cutlets of cushion of veal
– mozzarella
– olive oil
– mixed herbs

Slice the aubergine in the length. Cook them in an oiled pan. Reserve.
Cook slightly the veal in a pan (not too much otherwise it will become super dry in the oven!)

In an oven dish, put two large slices of aubergine (they must be more or less the size of the veal cutlets), put a veal cutlet on top of each (in fact I don’t remember if I put the aubergine or the veal first but it doesn’t really matter). Then add slices of mozzarella on top.
Put in the oven for 5 minutes for the mozzarella to melt (use the grill)

Serve immediately with mixed vegetables (courgettes, aubergines) or with pasta (with fresh tomato sauce)

Advertisements

When in Italy

Last week, I was in Italy, that is why I have not been very active. But I ate loads of good food and came back with ideas for good recipes! I give in this article two pasta recipes that we made.

Rome, eternal city

Rome, eternal city

But you do not only eat pasta and pizza in Italy (even though you still eat some!). I was first in Rome where I tried some nice meat dishes and antipasti: grilled vegetables, meatballs, carpaccio, prosciutto, etc. I also had a lot of ice cream!

The second part of the journey was in the south in Basilicata, where I tried a selection of nice antipasti: grilled vegetables, cheese, sausage, dried stuffed pepper, omelets, potatoes and fish stew, etc. They also have delicious meat.

And of course, a lot of wine to get along with all this yummy food, and then some liquors: Amaro or Limoncello.

 

Pasta and Zucchini

This one we made one evening and we all loved it! It is super simple.

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: pots

Ingredients:
– 2 courgettes
– 1 shallot
– 400 g pasta
– olive oil
– Ricotta
(we used ricotta dura and grated it, but it is certaily good with soft ricotta or parmesan)

Peel and chop the shallot. Fry in an oiled pot.
Peel and cut the courgette and add it in the pot. Cover and let cook at low heat for 15 min. (you can add a bit of water to avoid burning)

In an other pot, bring salted water to the boil and cook the pasta. Drain and put back in the pot. Add the courgettes, olive oil and the cheese. Stir and serve immediately!

Pasta and Tomato sauce

This one was made one evening by one of my friends who is Italian

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: pots

Ingredients:
– 1 can of peeled tomatoes
– 3 shallots
– 400 g pasta
– olive oil
– white wine (about 10 cL)

Peel and chop the shallot. Fry 3 minutes in an oiled pot.
Then add white wine and tomatoes and a glass of water. Put at medium heat and let reduce (for about 15-20 minutes).

In an other pot, bring salted water to the boil and cook the pasta. Drain and put back in the pot. Add the sauce. Season with salt, pepper. Stir and serve immediately! You can add grated cheese on top!

Summer “verrines”

Following my recipe of the tomato confit, here are some ways to use it! These cold verrines are perfect for light summer aperitives. It is simply some small salads or appetizers presented in glasses. I give a few examples of the basics I like to do but you can be very imaginative and create a lot of variations. What is important is that you mary things that go well together in taste and also in colour for pretty verrines!

verrines1

Preparation: 10 minutes
Cooking: no cooking (except last one)
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: 4 glasses

Salmon, avocado and tomato verrine

Tomato confit
– 2 slices of smoked salmon
– 2 avocados
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the salmon into small dices.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the salmon. Finish with the avocados and decorate with fresh herbs.
Serve immediately.

Notes and ideas:
– Sometimes I mix the salmon with cream cheese. That tastes also nice.
– If you prefer you can put avocado first and then salmon, it doesn’t make much difference. I like to have the tomatoes at the bottom though.
– You can replace avocados by cucumber and cream cheese.
– Also try to replace avocados by green asparagus (cooked) mixed with a bit of fresh cream. Very creamy and delicious!

Schrimps, avocado and tomato verrine

Tomato confit
– 10-12 schrimps
– 2 avocados
– a tbsp of cream cheese
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the schrimps in small pieces and mix with cream cheese but keep 4 whole for decoration.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the schrimps mix. Finish with the avocados and decorate with fresh herbs and a schrimp. Add some lemon juice.
Serve immediately.

verrines2

Mediterranean verrines

– Small pasta (eg mini farfalle)
– 1 courgette
– 1 Aubergine
– pine nuts
– cherry tomatoes
– garlic
– fresh basil
– olive oil

Peel and chop the courgette and aubergine. Cook in an oiled pan. The pièces must be small and it is nice if they are still a bit crispy.
Cook the pasta.
In a bowl, crush garlic, pine nuts and basil. Add to the pasta with olive oil and lemo, juice, salt, pepper. Mix well.
In the glasses, start with the vegetables, then a layer of pasta salad. To finish, cut the cherry tomatoes in four pièces and add on top.
Serve immediately or keep in the fridge.

Express Couscous

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2-3
Level: Easy
Equipment: pancouscous

Ingredients:
– 1 carotte, peeled and chopped
– 1 courgette, peeled and chopped
– 1 pepper, chopped, seeds removed
– 1 onion, chopped
– 1 tablespoon of tomato puree
– 2 tomatoes (peel and remove seeds) or tomato coulis
– a can of chickpeas (optional)
– semola (~1 glass of dry semola for 2 persons)
– cumin, coriander, paprika, salt, pepper

Fry the onion in a pan with olive oil.
Then add tomato puree, diced fresh tomato (or tomato juice), carrot, 100 mL of water, spices. Let cook 3 minutes.
Add the chopped pepper. Let cook 5 minutes.
Add courgette and chickpeas. Let cook 10 minutes.
Adjust spices. Serve with semola.

It can be a main or side dish, with lamb or chicken.

Source: Elle

Perfect Sunday Lunch

Sunday is food day! (well with me, everyday is food day!) This morning I went to the market and bought a lot of fruits and vegetable. I also saw some tasty looking and cheap sea breams. That was super easy to prepare and so tasty! Here is my super easy preparation recipe for a super tasty, colorful and beautiful Sunday meal to share with family and friends.

Starter: Avocado with schrimps

20140406_112519

Some delicious avocado and tomato in a balsamic vinegar sauce, with schrimps

 

Main: Sea bream in the oven with a “tian provencal” (mediterranean vegetables)

20140406_102628

Ingredients for the tian: (for 4-6 persons)
– 1 aubergine
– 1 big courgette
– 6 tomatoes
– 1 onion
– mixed herbs, olive oil, salt, pepper

Preparation of the tian:
– Chop the onion and spread it in an oiled oven dish and put it in the oven for 5 minutes
– Wash and cut the vegetable in very thin slices (that is very important to make slices as thin as possible) and if possible with the same diameter
– On top of the onion, put the vegetables, vertical in layers, alternating a slice of tomato, a slice of courgette, a slice of tomato, a slice of aubergine, a slice of tmatoe, etc
– It must be very tight: no space between the layer (plan the size of your dish accordingly!) -> see picture!
– To finish, add a spoon of olive oil, salt, pepper, herbs and let cook in the oven for 1h30

The vegetables are incredibly tender due to the long cooking and tasty with the olive oil, herbs and onions!
Optional: you can add mozzarella

 

20140406_104539

Preparation of the sea bream:
– Chop an onion and spread it in an oiled oven dish
– Put the whole fish in the dish (scooped out and scaled)
– Add a spoon of olive oil, mixed herbs, salt and lemon slices on top
– Put in the oven for 30 to 45 minutes depending on the size

It was the first time I tried adding onions and it was super tasty! And went with the tian very well! My family loved it!

 

Dessert: Tasty French stawberries

It is the beginning of strawberry season, one of my favourite fruits! No photo unfortunately, we ate everything!