Program Instuctions For Gm/l 15252034

eggplant rolls

A simple recipe whose taste it depends ...
by the quality of the raw material!


For four long eggplants 2 medium sized
250g of fresh mozzarella and juicy sweet cherry tomatoes 6


12 basil leaves 2 tablespoons grated Parmesan cheese to taste

extra virgin olive oil salt pepper

Cut the eggplant into slices along its length.
Brush slices with olive oil and bake at 200 degrees for 10 minutes or until they are golden and soft.


When the eggplants are cool, add salt and sprinkle with Parmesan cheese then put on each slice of mozzarella, thinly sliced, half a tomato and finish with a sprinkling of pepper.

Roll each roll and stop with a wooden toothpick.

These pieces of eggplant can be served cold or go in the oven for a few minutes.
In both cases I accompany them boiled with a sauce of tomato and basil, extra virgin olive oil raw, parmesan cheese and more basil.

For the sauce: 1 can of tomatoes from
400g

basil 2 tablespoons extra virgin olive oil salt


Pass the tomatoes with the mill (large holes) directly into a small saucepan in which you have already put on the bottom, a few leaves of basil, then add salt, two tablespoons of extra virgin olive oil, cover and simmer on low heat for no more than 8-10 minutes.

Program Instructions For Gm/l 15252034

The first fruits of the garden of the Monastery

Here they are ... the first zucchini the garden of the monastery with their yellow-orange flowers have flooded the kitchen! Following
reach onions, green peppers, tomatoes, red and yellow peppers, eggplant, pumpkins and a sea of \u200b\u200bgreen will be with basil oregano in flower, marjoram, sage, rosemary, myrtle and the many varieties of lettuce.
The real taste of summer!


In short, nothing to do with the vegetables in supermarkets to which unfortunately we are all accustomed to.
For those who still do not know most of the vegetables from "the kitchen of the Monastery" come from the small garden, surrounded by the sea, on top of the Castello Aragonese of Ischia.
The garden, 100% organic , is the same as in past centuries has provided the kitchen of the convent of Our Lady of Consolation, now Albergo Il Monastero .
These products are "zero kilometer". Between the garden and the kitchen there is only one flight of stairs and sometimes myself to pick them up as needed, directly from plants.
The knowledge that you have a raw material so special it makes me choose for it to cook very fast and kept to a minimum so as to ensure that the vegetables from the garden of the Monastery of the table are "going fast" from the kitchen.
Enjoy everyone!

Francis

Onions in Bloom!