Melanzane sott’olio
Melanzane sott’olio

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, melanzane sott’olio. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Melanzane sott’olio is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Melanzane sott’olio is something that I have loved my entire life.

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.

To get started with this recipe, we have to prepare a few ingredients. You can have melanzane sott’olio using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Melanzane sott’olio:
  1. Prepare 8 melanzane medie
  2. Prepare Q.B Sale grosso
  3. Take Q.B Aceto
  4. Take Origano
  5. Prepare Peperoncino
  6. Prepare Aglio
  7. Make ready Olio extravergine d’oliva

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:
  1. In primis lavare e sbucciare le melanzane.
  2. Tagliare le melanzane a filetti, come le patate a fiammifero, o comunque della grandezza che si desidera.
  3. Mettere le melanzane tagliate in una ciotola e aggiungere poco a poco del sale grosso fino ad esaurimento delle melanzane.
  4. Mettere sulle melanzane un piatto su cui poggiare un peso che per 24 ore permetterà di eliminare l’acqua dalle melanzane.
  5. Dopo 24 ore eliminare l’acqua prodotta e strizzare le melanzane.
  6. Rimettere le melanzane nella ciotola nella quale aggiungerete l’aceto necessario per coprirle, rimettere il piatto ed il peso sopra per altre 24 ore.
  7. Dopo 24 ore strizzare di nuovo le melanzane eliminando l’aceto in eccesso e rimetterle nella ciotola.
  8. Aggiungere origano, aglio tagliato a pezzetti e peperoncino (senza esagerare), mescolare per bene.
  9. Mettere le melanzane condite in barattoli di vetro, pigiandole bene. Aggiungere olio extravergine di oliva fino a coprirle. Attendere un pochino prima di chiudere con il tappo per verificare se l’olio scende e non copre le melanzane, eventualmente aggiungere.
  10. Dopo 1 settimana sono pronte da mangiare….. fantastiche nei panini con il prosciutto cotto o nei toast oppure mangiarle anche come antipasto. 😋

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’s going to wrap it up with this exceptional food melanzane sott’olio recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!