Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, melanzane sott'olio. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Frank, your Melanzane sott'olio brings back found memories for me. When we live in the US (Kentucky) I grew lots of eggplant and always gave bag of small fresh picked ones to a dear friend of mine from Italy. In return, I received a few jars of his Melanzane sott'olio which was such a treat to eat.
Melanzane sott'olio is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Melanzane sott'olio is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have melanzane sott'olio using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Melanzane sott'olio:
- Prepare 8 melanzane
- Get 2 spicchi aglio
- Prepare Mezzo litro di aceto
- Prepare Olio quanto basta
- Take 1 manciata di prezzemolo
One of the few recipes I actually got from the chef before I left home. 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.
Instructions to make Melanzane sott'olio:
- Una volta lavate e asciugate le zucchine iniziamo a tagliare a tocchetti
- Scaldiamo l'aceto, quando bolle tuffiamo le melanzane e lasciamole giusto un paio di minuti, devono cedere ma non essere molli. Scoliamole bene e lasciamole asciugare. Tritiamo prezzemolo e aglio e mettiamone a piacere. Iniziamo a riempire i nostri barattoli e mettiamo gli aromi copriamo d'olio. Chiudiamo bene i barattoli
- NOTA: Alcuni sistemi di conservazione dei cibi per lunghi periodi, come in questo caso, richiedono precisi accorgimenti per evitare che si sviluppino batteri nocivi per la nostra salute. Mi raccomando: quando decidi di preparare questo tipo di ricette, assicurati di rispettare tutti procedimenti e le modalità di preparazione corrette.
You'd take another shower but it would be the third that day and you're not sure it's helping anyway. 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.
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