Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, melanzane sott'olio. One of my favorites. This time, I am going to 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 favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Melanzane sott'olio is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook melanzane sott'olio using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Melanzane sott'olio:
- Take 1 melanzana
- Make ready 1 cucchiaio aceto di mele
- Prepare 80 ml acqua
- Take 1 pizzico sale
- Make ready 6 cucchiai olio di semi di girasole
- Get 5 foglie menta
- Get 1 peperoncino (se vi piace)
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.
Steps to make Melanzane sott'olio:
- Sbucciare la melanzana. Tagliarla a fette di mezzo cm e poi a listerelle.
- Sciacquare sotto abbondante acqua corrente.
- Nella pentola a pressione, mettere le melanzane, l'aceto, l'acqua, un pizzico di sale e l'olio.
- Azionare la cottura a pressione per 2 minuti.
- In un barattolo precedentemente sterilizzato, mettere le melanzane ancora bollenti con tutto il liquido di cottura e aggiungere olio fino a coprire tutto (nel mio caso non è stato necessario).
- Aggiungere a piacere qualche fogliolina di menta, chiudere con il coperchio e mettere il barattolo a testa in giù finché si sarà intiepidito.
- Quando si gira il barattolo, il coperchio rimarrà schiacciato e si attiverà il sottovuoto per la conservazione.
- Io non lo terrò in dispensa perché dopo qualche ora in frigo, intendo consumare le melanzane sopra le bruschette o insieme a una bistecca.
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.
So that is going to wrap it up for this exceptional food melanzane sott'olio recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
