Second Plates

Roasted beets

Instructions for preparation: The roasted beets

Ingredients for 4 people:
1 kg of beets
1 medium sized white onion
2 cloves garlic
3 eggs
25 gr. dried mushrooms (porcini better)
4-5 tablespoons grated Parmesan
Breadcrumbs q.b.
Extra virgin olive oil
Salt and pepper
Half a teaspoon of oregano
1 teaspoon marjoram
1 teaspoon parsley


Preparation

Wash the beets, cut into fairly large pieces. Boil in lightly salted water over low heat. Soften the dried mushrooms while in a cup of water. When the beets are ready (after 15/20 minutes), squeeze and put them in a pan where you have prepared a fund of oil.

After you have sliced the onion into thin slices, brown it along with the beets and add the garlic, cut into small pieces, mushrooms and chopped parsley and marjoram below.

When everything is flavored let cool and then add the beaten eggs, a tablespoon of oil, pepper and salt, Parmesan cheese and oregano.

Turn and mix the vegetables. Prepare a baking dish to finish cooking in the oven, grease, place the breadcrumbs and Lay the dough from the shape of a loaf, cover with a layer of bread crumbs and a drizzle of oil.

Bake for about 20-25 minutes at medium heat.

Difficulty: Medium

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Grandma’s Eggplant

tortino di melanzane
Creative Commons License photo credit: frabattista

Instructions for preparing: Grandma’s Eggplant

Ingredients and amounts for 4 people
4 eggplants
5 tomatoes
2 onions
2 cloves garlic
1 tablespoon capers
1 tablespoon black olives
2 tablespoons olive oil
1 sprig of parsley
1 tablespoon wine vinegar
1 teaspoon sugar
Salt and pepper

Preparation

Wash the eggplants and cut into fairly small cubes after removal of the central part rich seeds.
Let half an hour in salt on a plate tilted and with a weight on to make it lose its water.
Quickly rinse the eggplant cubes and dry.
In a saucepan, heat two tablespoons oil, add chopped onions and powdered garlic cloves.
When slightly golden add the diced eggplant, stir, add the fresh tomatoes seeded and cut into squares.
Add salt and pepper and cook for fifteen minutes, stirring frequently.
Add a sprig of parsley finely chopped, a tablespoon of capers, rinsed, squeezed and roughly chopped, black olives, vinegar and a teaspoon of sugar.
Cook well and try to verify that eggplants have a bittersweet taste.
If they were too sweet, add a splash of vinegar, if they were too sour a pinch of sugar.
A few minutes later withdrawn from the fire, go on a hot dish and serve immediately.

Difficulty: Low

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