ANTIPASTI (= Appetizers in Italy)
EGGPLANT SLICES IN OLIVE OIL
3 KILOS OF EGGPLANTS (RIPE !) (6.61 pounds)
HALF A HEAD OF GARLIC or a bit more if you like that
2 LITRES OF WATER ( 0.52 gallons)
1 LITRE OF WHITE VINEGAR (the kind you use for storing gerkins or molossols) ( 0.26 gallons)
-Wash the eggplants and slice them on the length, not more than half an inch thick (don’t peel the eggplants!)
-Put them in a colander and sprinkle powder salt on both sides and leave aside for about 1 hour so that the water comes out
-Bring to the boil the water plus vinegar and simmer the slices of vinegar (in 3 lots) for about 5/6 minutes
-Remove quickly from the water and put to dry for an hour on paper towel on a grid
Do the same for the other lots of slices
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Prepare 3 or 4 glass jars and lids: boil them in water for about 10 minutes
Prepare the garlic: 3 or 4 censored per jar
Put the slices of eggplant one after the other in the jar, add some garlic between the layers plus one on top (you can add 1 or 2 bird’s eye chili in the middle if you like)
When finished fill up with olive oil, taking care it goes everywhere in the jar: I use a long bladed knife to move the layers a bit so that the oil goes right to the bottom!
Put the lid on, check the level of oil in the days after: the veg must be completely covered. The slices might be able to soak properly in the oil to get an eggplant confit.
Store in a dark cool place, a cellar eg. I will be ready after 3 months
Can be served as appetizers, used on pizzas, mixed to make an eggplant pâté, or to accompany cold meat
The olive oil from the pot can be used for cooking
RED PEPPER IN OLIVE OIL
Prepare the red peppers: to peel them, whole , I put them on a sheet of baking paper in the oven: 392 °F for about 15 minutes on each side (when the skin is “blowing up”, turn to the other side) total max of time: 30 minutes
Put the peppers hot in a hollow dish ( or two because they mustn’t touch each other)and seal with plastic film
When they are cold, it is easy to remove the skin
Open them and remove the seeds
You can prepare them to eat the day after: slice the pepper, add fresh lemon juice, some salt and olive oil plus garlic censored and store in fridge overnight Delicious with tomato salad!!
If you want to store them for later do the same as for the eggplants, in deep olive oil plus garlic, without any bird’s eye pepper! Plus the juice of half a lemon and powder salt to prevent rotting per jar
I use these in autumn or later to prepare sauces, pepper tarts,cook chicken in peppers etc…
The olive oil from the pot can be used for cooking
Enjoy these delicious recipes, from Josette M / Burgundy
Recipes of Anti pasti
Moderators: Gossamer, purple_cat
Re: Recipes of Anti pasti
Extra information in case you want to store red pepper in oil for some weeks
Peel the peppers with a special knife, remove the seeds and boil the pieces 4 minutes in 2 third of water plus 1 third of vinegar
in order to kill the possible germs
Store them in jars with garlic censored and some salt, fill up the jars with oilve oil.
It then keeps better, and you can use it in different dishes or preparations
Peel the peppers with a special knife, remove the seeds and boil the pieces 4 minutes in 2 third of water plus 1 third of vinegar
in order to kill the possible germs
Store them in jars with garlic censored and some salt, fill up the jars with oilve oil.
It then keeps better, and you can use it in different dishes or preparations