So much to eat in Italy that I forgot to post some of the vegetables succulent eggplants – served in so many different ways – one great way is APUGLIAN STYLE EGGPLANT: cut into slice about 1 cm thick, salted for 20 minutes if you have bitter ones, rinse under water and then using a griddle plan grill until you have nice scorch marks on them, or else broil the slices in the oven until cooked and soft. Make a vinaigrette of vinegar, chopped fresh mint leaves, extra virgin olive oil and capers that ideally have been cured in vinegar, let them marinate for 30 minutes before serving.
Or Zucchini – courgettes if you like – for sale in Italy with the flowers attached if you can believe it. The flowers can be battered and fried and are out of this world yummy. ITALIAN ZUCCHINI AND TUNA ROLLS Or grill zucchini slices on the griddle pan, fill with tuna (from the tin, in oil, tastes much better than the tuna in water) mixed with mayonnaise (home-made – very simple: 1 organic free range, very fresh, egg yolk, neutral tasting oil such as rapeseed, using an electric mixer beat the egg yolk adding in a thin stream of oil, make sure not to add to much too fast, the mayonnaise will come together as you watch, add some fresh lemon juice, and some mustard, the smooth not the grainy kind) – mix tuna with the mayonnaise until you have a smooth paste, add some capers, spread the zucchini with a little spreadable white cheese, neutral fresh goat cream cheese would be good, neutral tasting, add some of the tuna caper mixture to each slice and roll up. Place into a dish and serve.
Green beans, the way my granny made them: – boil in salted water until all dente, pour over some cold water so that they retain their green colour, in the meantime chop onions and saute in butter, when the beans are cooked add to the butter and onion mixure (without the water obviously) and serve.
Tomatoes – another variety on sale in the South of Italy:
Or the wonderful Cicoria Catalogna – which is amazing, slightly bitter, and eaten a lot in the South of Italy. In Switerland Turkish shops sell it, the big wholesalers don’t carry this type of vegetable. Cicoria catalogna can be served in so many different versions, on top of freshly made pasta, simply as a vegetable with some cooking fluid and bread and cheese, simple delicious poor mans food. The leaves can be eaten cooked and the delicate hearts can be eaten raw dipped in some olive oil and vinegar. Those of you who hang out at Angies Fiesta Friday on the Novice gardener website will know of the joy of sharing recipes and produce, and I haven’t been over there for a while, but today folks I am back and I bring you fresh produce. If you don’t know fiesta friday check it out at Angies. Great way to meet likeminded blogs.