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Posts Tagged ‘basil’

  1. Stuffed Aubergines with Fusilli Pasta and Cheese Recipe

    July 18, 2012 by Varga László

    I bough for the first time – of course also from the farmers market – white eggplants (aubergines).

    I was intrigued of their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuf them in a vegeterian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.

    Ingredients (2 persons):

    • 2 medium (white) eggplants
    • a handful of hazelnuts
    • 2-3 tablespoons of butter
    • 2-3 tablespoons tomato cubes (canned)
    • a few basil leaves
    • 100 g fusilli tricolori pasta (3 colored)
    • 75 g Gorgonzola cheese (or other soft blue cheese)

     

    Preparation method:

    1. Wash the aubergines and cut them in half.
    2. With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
    3. Clean the hazelnuts of their shelves and crush them.
    4. Melt half of the butter in a sauce pan and fry for about a minute the hazelnuts.
    5. Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
    6. Stir-fry for about 5 minute until golden and add chopped basil.
    7. Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
    8. Arrange some spinach leaves in the hollowed aubergine halves.
    9. Scoop over some of the pan fried mixture then place a handful of fusilli pasta.
    10. Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese lik Parmigiano, etc.
    11. Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
    12. Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.


  2. Veal Cutlet with Sour Cherry Sauce and Roasted Chips

    July 15, 2012 by Varga László

    Ingredients (4 persons):

    • 1 kg veal (leg) cutlet
    • 2 tablespoons butter
    • salt and pepper to taste
    • approx. 700 kg (new) potatoes
    • 2-3 tablespoons olive oil
    • a hanfull of basil leaves
    • 750 – 1000 g fresh sour cherries
    • 1-2 tablespoons honey
    • 1 tablespoon cornstarch
    • half of a lime’s juice
    • 50 g alcohol, I had some Lithuanian raspberry vodka

    Preparation method:

    1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
    2. Slice thinly the potatoes.
    3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shreded basil leaves.
    4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
    5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
    6. Pit the sour cherries and place them in a sauce pan, add half of cup of water or just the quantity to merely cover the fruits.
    7. Bring them to boil, add the quantity of honey adjusted to the sorness/sweetness of the sour cherries and simmer for 2-3 minutes.
    8. In a cup, mix lumpless the cornstarch with a bit of cold water, the add it to the sauce pan stirring well.
    9. Add the berry vodka to the sauce.
    10. Optionally if not enough sour add some lime juice also for a bit of increased flavour.
    11. Serve all three: veal, sour cherry sauce and potato chips while still warm.

  3. Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

    May 3, 2012 by Varga László



    Ingredients (4-6 persons)

    • 1 kg smaller tomatoes
    • 1-2 teaspoons brown sugar
    • 4 tbsp extra-virgin olive oil
    • 2 medium eggplants
    • 500 g pasta, I used farfalle
    • 2-3 green garlic stalks
    • 100 g kalamata olives
    • a handful of fresh basil leaves
    • 300g mozzarella
    • 50g pecorino romano hard cheese (or you can use parmesan) freshly grated

     

    Preparation method

    1. Preheat the oven to 140 C.
    2. Halve the tomatoes through their equator like the picture below.
    3. Place tomatoes in a glass baking dish with the cuts upside, sprinkle a little salt, pepper and sugar and drizzle some olive oil over them. Roast them for 75-90 minutes.
    4. Slice the eggplants crosswise, brush the slices’ sides with oil and place them  in another tray in a single layer.
    5. After the tomatoes roasting time mentioned above put also the eggplant in the oven and roast them together with the tomatoes for another 45 minutes.
    6. Cook the farfalle pasta in boiling salted water until al dente – it should remain undercooked because it cooks also in the oven.
    7. Chop the green garlic and mix in a bowl with 6 tablespoons olive oil. Add the well drained pasta and stir in gently.
    8. Remove the tomatoes and eggplants from the oven and turn up the oven to 180C.
    9. Add half of the pasta and garlic mixture on the bottom of an glass ovenproof dish.
    10. Scatter half the tomatoes over the pasta in the dish.
    11. Slice thinly the mozarella and add about a half of the slices on top of tomatoes then add the olives, shredded basil and some black pepper.
    12. Place the eggplant slices in a layer, then another layer of the remaining pasta and the final layer with the remaining tomatoes and mozzarella slices.
    13. Grate some hard cheese on top and bake for about 15 minutes, until the top is crusty.
    14. Serve hot with grated pecorino cheese.