Archive for August 2011

Amori con Melanzane   3 comments

It’s been a long time since I had prepared a red sauce pasta so tried my hand at creating something new today. This dish literally means Amori pasta with Eggplant! Amori is a spiral tubular pasta which is a very delightful shape and adapts to many usual sauces. I have from past few days gone very fond of Cheddar and seem to have a love lost for Parmesan for the time being which can be seen in this recipe too. All in all, it came out beautifully and the combination of eggplant in classic tomato sauce was wonderful!

200-250 gm Al Dentè Amori Pasta (Fusilli, Penne or Rigatoni would also do)
¼ cup grated Cheddar Cheese (or Parmesan Cheese)
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 tsp Tomato Ketchup
4 Tbsp Tomato Puree
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
1 tsp Sugar
1 cup Water
Salt to taste
2 Tbsp Olive Oil
Olive Oil for frying
3-4 cloves Garlic (minced)
4 medium Tomatoes
1 medium Onion (coarsely chopped)
½ medium Capsicum (finely chopped)
1 large long brinjal (eggplant; cut into 7-8 mm thick round slices)
-: Recipe :-

  1. Smear some salt on both sides of eggplant slices and keep them for 20-30 mins.
  2. When the eggplant slices leave off some water, pat them dry with a paper napkin.
  3. Heat Olive Oil in a frying pan, deep fry the slices till they turn medium brown on both sides and remove them on some paper to absorb the oil.
  4. Put up the Pasta to boil till Al Dentè.
  5. Meanwhile boil the tomatoes, peel them and chop them coarsely.
  6. In a nonstick pan heat olive oil. Add Garlic and Basil and saute for a few seconds.
  7. Add Onion and stir fry till translucent. Add Tomato Puree and keep stirring.
  8. Add Marjoram (or Oregano), Capsicum and Tomatoes and stir for a minute.
  9. Add the water, salt, pepper, sugar and paprika and let it cook for around 10-15 minutes till the sauce reduces and thickens, while stirring it regularly.
  10. Add the cheddar cheese and tomato ketchup to the sauce, stir and bring it off the heat.
  11. Mix the Pasta with almost 3/4th of the sauce and place in the serving bowl.
  12. Slowly and carefully coat the fried eggplant slices with the remaining sauce and place it over the pasta in the bowl.
  13. Top it with some Cheddar or Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
-: Pictures :-
Amori con Melanzene
Amori con Melanzene

Posted August 22, 2011 by Rahul in Italian, Recipes

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Cheesy Funghi-e-Pomodoro   4 comments

A beauty to savour and a delight to eat, this cheesy melt in the mouth dish looks and tastes no different than the regular gourmet italian fare!! I created this dish out of an intention to mingle mushrooms with aglio oilo and give it a texture and feel of the regular italian pizza which turned out pretty good, I believe 😉

2 Tbsp Olive Oil
2 Tbsp Cheddar Cheese (shredded)
1 tsp Dried Basil
1 tsp Dried Oregano & Parsley
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
Salt to taste
4-5 cloves Garlic (minced)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
½ medium Capsicum (finely chopped)
200-250 gms Mushrooms (coarsely sliced vertically along with stem)

-: Recipe :-

  1. Clean mushrooms thouroughly and soak when sliced in normal water for 5 minutes
  2. In a nonstick pan add olive oil. Saute garlic and dried basil. After a minute, add onion and saute till translucent.
  3. Add the mushrooms and stir on high heat till water separates out.
  4. Add salt and pepper. Turn heat on medium and stir regularly till water dries out.
  5. Add tomatoes and capsicum and saute the mixture on high heat for a couple of minutes.
  6. Add half of the cheddar, oregano, parsley and paprika and saute well for a couple of minutes more till the cheese melts and mixes well.
  7. Garnish with the remaining cheddar and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts to this dish as well as the ease with which it melts and mingles with rest of the ingrediants!
  • It can be best enjoyed with Tortillas, Rice, or even on top of some toasted Garlic Bread smeared with Extra Virgin Olive Oil. You can even have it as an appetizing side-dish.

-: Pictures :-

Cheesy Funghi-e-Pomodoro 1

Cheesy Funghi-e-Pomodoro 2

Posted August 18, 2011 by Rahul in Italian, Recipes

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