Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, melanzane sott'olio. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Peel the eggplants, the slice them and then cut the slices into strips about the size of your little finger. Salt the eggplant strips generously and lay the in a colander inside a bowl. Top with a small plate and weigh the plate down. (A small can of tuna, beans or tomatoes works well.) Melanzane sott'olio are very versatile and can be a perfect side dish.
Melanzane sott'olio is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Melanzane sott'olio is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have melanzane sott'olio using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Melanzane sott'olio:
- Take 3 melanzane lunghe freschissime
- Make ready 1 mazzettino di prezzemolo tritato
- Take 2 peperoncini freschi
- Prepare Origano secco
- Make ready Olio di semi
- Prepare Sale
The eggplant was served as a salad on occasion in the little restaurant, and I couldn't get enough of it. Melanzane sott'olio (pickled eggplant under oil) is what I associate with these hot summer nights in Italy. The heat from your sunburn mingles with the humidity, your skin is tight and sweaty at the same time. You'd take another shower but it would be the third that day and you're not sure it's helping anyway.
Instructions to make Melanzane sott'olio:
- Lavare le melanzane, tagliarle a fette non troppo sottili e metterle in un colapasta cosparse di sale per spurgarle e togliere l'amaro.
- Lasciarle a riposare così almeno per 30 minuti.
- Successivamente sciacquarle sotto acqua fredda e disporle su fogli di carta da cucina per asciugarle perfettamente.
- Arroventare una bistecchiera e iniziare a grigliare le fette di melanzane da ambo i lati per 2/3 minuti.
- Proseguire sino a esaurimento delle melanzane.
- Prendere una boule capiente, versare un bicchiere di olio unitamente al prezzemolo tritato, l'origano e i 2 peperoncini interi o se preferite anch'essi tritati.
- Mescolare bene gli ingredienti ed aggiungere le fette di melanzane disposte a strati.
- Se necessita aggiungere olio; le melanzane devono risultare coperte di olio.
- Chiudere la boule con la pellicola e lasciare riposare qualche ora prima di gustarle appieno.
Known in Italy as melanzane sott'olio (which translates to "pickled eggplant under oil"), this pickled eggplant is a staple in Italian kitchens. Featuring the rich and bright flavors of the Mediterranean, this pickle dish is perfect for an antipasto course or eaten straight out of the jar. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Le melanzane sott'olio sono una tipica ricetta di famiglia, tramandata di generazione in generazione. Ogni famiglia sicuramente avrà una sua variante, noi vi.
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