The ingredients: zucchini, eggplants, tomatoes and some garlic
The finished product
Zucchine in carpione
Since I could not climb, or really do any other physical activity I decided to cook two dishes that I have been meaning to try out for a while. The first was tortino di melanzane or translated in english little eggplant cake. The second was zucchine in carpione (I really don't know how to translate it in english). They are quite different but both dishes require chopping in layers and cooking zucchini, so I decided to make them both on the same day.
Tortino di melanzane:
4 eggplants sliced
6 small zucchini sliced
3 mozzarelle
1 tomato sauce
1 clove of garlic
extra virgin olive oil
a few basil leaves
oil for frying
The eggplants and the zucchini were cut, cooked in vegetable oil and left to rest on paper towels. In parallel to a sauce pan a clove of garlic was heated in a tablespoon of olive oil, the tomato sauce was added and left to cook for a few minutes after which the basil was added. Now the tortino was constructed by layering the ingredients: eggplants then tomato sauce then mozzarella then the zucchini then tomato sauce and mozzarella again. The layers were repeated until all ingredients were consumed.
The tortino was left to rest for a few hours and it was then placed in the oven at 200 oC for 30 minutes before serving.
Zucchine in carpione
4 zucchine sliced
1 red onion cut really thin
1 clove of garlic
some sage
1 cup of white wine vinegar
1 cup of white wine
1 tbs of extra virgin olive oil
The zucchini were pre-cooked but frying in vegetable oil, and they were left to rest on paper towels. to a large sauce pan the olive oil was added and heated. When the oil was hot the garlic and the onions were added and cooked until golden. The vinegar, wine and sage were then added and the mixture was cooked on slow heat for a few minutes after which it was poured over the zucchini.
Everything was left to cool and it was served chilled. Vegetables cooked in this was may be stored for a few weeks in glass jars.
