ingredienti:
3 melanzane tonde
aglio tritato
prezzemolo
peperoncino
olio extra d'oliva
sale
succo di lime
cumino
Una volta cotte , svuotate la polpa dalla buccia, e mettetele in uno colino per 10 minuti , dopodichè.. in una ciotola con :
poco cumino , aglio e prezzemolo tritati, olio d'oliva extra q.b., peperoncino, sale ed il succo di metà lime.
Si conserva per alcuni giorni, in frigorifero ( posto in un vasetto e coperto d'olio )
ho una vera e propria venerazione per le melanzane, da qualche altra parte ho scritto che se potessi rinascere ortaggio gradirei essere una melanzana, tonda, lucente, versatile, poco estetica ma di molta sostanza, inoltre la parmigiana è tra i miei piatti cult... stessa passione per jamie, unico, inimitabile, un genio della comunicazione, partita dai fornelli per arrivare a importanti temi sull'educazione alimentare... e poi adoro cool and chic, unico e irrinunciabile anch'esso... ciao stefi, un bacione
RispondiEliminadimenticavo, molto azzeccato quel morso al crostino che gli ha reso la simpatica sagoma di melanzana...
RispondiEliminagentilissima Frenci..un piacere leggerti, concordo su tutto..a proposito di Jamie ho visto un paio di ricette da ''combricola'' da lui suggerite ..da paura ,nei prossimi giorni
RispondiEliminaEh eh la melanzana cotta intera è buonissimaaaaaa anche quando si fà il barbecue si lascia li a creare quella polpa calda che con aglio e olio diventa sublime !!
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