Melanzane ripiene fast, light and very good
Melanzane ripiene fast, light and very good

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, melanzane ripiene fast, light and very good. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Melanzane ripiene fast, light and very good is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Melanzane ripiene fast, light and very good is something that I’ve loved my whole life.

Melanzane ripiene They may look and sound a little fancy but really there's not much to these delicious little stuffed baby eggplant. You can thank Amy again for this one, she sent me the BBC food recipe last week and I was so excited to make it I was in the kitchen within hours of reading it. Once stuffed, melanzane ripiene can then be shallow-fried or baked, then served in bianco or topped with tomato sauce.

To get started with this particular recipe, we have to prepare a few ingredients. You can have melanzane ripiene fast, light and very good using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Melanzane ripiene fast, light and very good:
  1. Take 9 melanzane picole
  2. Prepare 250 gr riso
  3. Prepare 300 gr mozzarella fior di latte
  4. Take 4 uova
  5. Get 150 gr formaggio grattugiato
  6. Take 2 cucchiaini menta secca
  7. Prepare 1 cucchiaio origano secco
  8. Make ready 2 cucchiai capperi
  9. Get 1 lt di passata di pomodoro
  10. Take q.b Basilico
  11. Prepare 2 cipolle
  12. Take q.b Olio d'oliva

Svuotarle estraendone la polpa con l'aiuto di un cucchiaio. The aubergine or eggplant established itself in Italy many centuries ago but despite its familiarity to the people of the country, it is used much less in Italian cuisine than other vegetables of lesser worth. This is a great way to have eggplants as your main course. It was one of my mum's favourite recipes and It is a classic dish from Genova (north western Italian coast), which is where she was from.

Steps to make Melanzane ripiene fast, light and very good:
  1. Preparare tutti gli ingredienti
  2. Accendere il forno a 200°. Lavare e asciugare le melanzane. Tagliarle a metà e incidere a reticolo. Disporle in una teglia e irrorarla di olio e sale. Infornare e cuocere per 40 min. Lasciare raffreddare.
  3. Preparare il sugo di pomodoro. Mettetendo tutto insieme in una pentola olio, basilico, passata di pomodoro e sale. Riempirecon 3 dita di acqua la bottiglia e versatela nella pentola.Cuocere il sugo per 10 min. Portare a bollore l'acqua, versare il riso e cuocerlo per la metà del tempo indicato.
  4. In una padella stufare a fuoco basso per 10 min una cipolla con un cucchiaio di acqua e un pizzico di sale. Prendere le melanzane ormai intiepidite, svuotarle. Sminuzzare la polpa ottenuta.
  5. Riprendere la coppa del riso ormai intiepidito e aggiungere tutti ingredienti: la cipolla stufata, le uova, l'origano,la menta,il formaggio grattugiato,la mozzarella a pezzetti, il basilico,la polpa delle melanzane,i capperi,un mestolo di sugo di pomodoro.
  6. Amalgamare tutto, assaggiare e regolare di sale,se necessario. Prendete una teglia e versarvi qualche mestolo di sugo. Aiutandovi con un cucchiaio riempire tutte le coppe di melanzane e sistematele nella teglia.
  7. Conditele con formaggio grattugiato. Cospargetele di sugo e infornare per 30/35 min.

Once baked, the eggplants almost melt together with the juices from the meat. Serve with a simple tomato pasta sauce as topping. Couldn't have asked for anything else. I had a Signature Cocktail Maiella (Very good) Appetizers I had Cozze in Cappello Bianco o Rosso (Red Sauce) & Melanzane Ripiene (To die for). As for entree' had Anatra & Costola Corta (Delicious).

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