Thursday, July 24, 2014

ANTIPASTO

I'm always on the lookout for new antipasto recipes so I was pleased when I found one for aubergine polpette in a local newspaper, especially as they are cooked in the oven rather than fried. They also contain garlic, Parmesan, pinenuts, pangrattato [ready-prepared breadcrumbs] and rosemary. They should contain parsley as well but, as I didn't have any, I used mint, which is traditionally used in many aubergine recipes here. I made a roasted tomato sauce to go with them as per the recipe, but next time, if I'm serving the polpette as finger food, I think I'll leave the sauce out. 


4 comments:

Rowena C. said...

Fabulous idea. Can you tell me at what temp and for how long you baked them in the oven? I love all of the sicilian dishes that have eggplant as the main ingredient, but I'm not too keen on the usual method of frying them.

rosaria williams said...

Pat, you may not be growing wine, or pressing olives, but you are unearthing great recipes!
Mille grazie.

Winchester whisperer said...

Love aubergine - thank you WL I'll try that

Welshcakes Limoncello said...

Hi,Rowena. You cube and cook the aubergines on the hob first. Then you bind all the ingredients tpogether with egg. The recipe said to cook them at 200 C but I put them in at 180 C as my oven tends to overheat. No time was given but I gave them about half an hour in an oiled tin.
Thanks, Rosaria. Much appreciated.
Glad you like the idea, WW.

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