Short Bowel Syndrome More Condition_symptoms

loaf eggplant and cod

This time, the occasion was the tempting taste of Mantonicoz 2008 signed the Berry Farm . White, young and perhaps for this very rich in contrasts, the same as its homeland. Skirt the issue but the part where I learned to pretend on interview, smell and final liquidating my cup with a "really good, the taste buds thank you very much:))" . Subtitle, perfect for this particular dish and decided in taste. The first eggplants of the season in combination with the dried cod, with the complicity of the mint, oregano and almonds. And speaking of stocccafisso, is still a vivid memory of me that I wandered among the streets of Venice Bl, spritz in one hand, camera in the other, and three adorable bloggers to follow . And when the nth appetizer made with cod Venetian (and creamed with the oil until it spumosissimo ... and here, lively "discussion on milk yes / no / maybe:)) , Elizabeth explains the calmness that distinguishes ... that this is not cod, but cod . And we always talk about the origin of cod, but with a fundamental difference in the method of conservation: what ends up in salt cod becomes instead what is left to dry in air dried cod is more precisely. And of course the taste change and how. Now, go and find out why the north-eastern Italians tend to mistakenly call cod, but the fact remains that in Venice there is the cod came as especially valuable bargaining with the Nordic countries, not least the fact that the cod well preserved, and that is hung and left to fly the air until it lost all the moisture inside, quietly holding the long periods of navigation and reach their destination completely intact . Returning to the recipe, well, everything else is just a meatloaf, or if you prefer ... elegant bowl, soft texture, the surface is slightly crispy and tasty and a taste in my decision. And leave to cook for a few hours before the inevitable taste, and this is not to bother those who like to have it 'cooked and ate', but simply because the consistency is thick, tastes better, then easier to slice it ... enough?! :))

loaf eggplant and cod
(for a small mold type plum)

2 large eggplants
150 grams of dried cod soaked already
80 g of cottage cheese (do not use too runny ricotta)

4 eggs 1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon grated pecorino
a handful of almonds, coarsely chopped 1
clove of garlic salt and pepper


burro e pangrattato per lo stampo

Lavate ed asciugate le melanzane, bucherellatele con uno stuzzicadente, sistematele su di una teglia e cuocete in forno caldo a 200 gradi per circa mezz'ora (devono risultare decisamente morbide). Estraete la teglia dal forno, tagliate le melanzane a metà (nel senso della lunghezza) ed estraetene la polpa interna aiutandovi con un cucchiaio. Ponete tutto nel bicchiere di un mixer, unite anche la ricotta, lo stoccafisso sminuzzato, le uova leggermente sbattute, le mandorle e le erbette aromatiche. Frullate fino ad ottenere un composto cremoso ed omogeneo, assaggiate e condite con sale e pepe secondo il vostro gusto (nel mio caso, è stato sufficiente pochissimo sale). Imburrate lo stampo e spolverizzatelo interamente con il pangrattato (se preferite, potete utilizzare la carta da forno), versate il composto di melanzane, spargete il pecorino sulla superficie ed infornate a 180 gradi per 45 minuti. Lasciate riposare per almeno due ore prima di servire... ottimo a temperatura ambiente.