I had already written these pieces in my post dedicated to Italian atmosphere, are just part of the "fantasy Aprifame" described in that discussion, but I'm here again to emphasize my little creation to participate in the first contest of Air, announced in his "Air in the kitchen", entirely dedicated to the mascarpone and its use in sweet and savory preparations, as long as strictly vegetarian!
Air knows how much I wanted to take part in this contest, for the passion I have for the undisputed star, I use it often, especially in savory preparations. I tried to enter one recipe posted for this occasion, but I had been an oversight not immaterial: Proposals must be vegetarian recipe (mine contained fish ..), so she may have ideas for new Successive preparations her husband, just a vegetarian! The
forgive you?! In the name of their love anything is possible!!
So I intend with this combination, created in honor of the contest in question and used as an appetizer, along with other delicacies, for a dinner among close friends ...
INGREDIENTS
eggplant mascarpone
dried tomatoes
unsalted pistachios (Bronte)
PREPARATION
I Grilled eggplant by cutting it in a subtle way, the length.
Subsequently, after having had cooled, I lightly salted in one side on which I placed
a filling of cream vigorously mixing the mascarpone cheese into small pieces of dried tomatoes (oil of their private preserve). I dusted the surface with white pepper, wrap around themselves before the slices of eggplant, fasten with a toothpick to create small rolls so that we could also appoint a "bite" because they eat almost in a single bite ...
Finally I spent the ends in chopped pistachios, coarsely chopped.
They are very delicious and tasty .... try it!!
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