Note To Guests On Wedding Program

may happen that the physiological half hour to update the blog (which is never half-hour, purely and simply, as the dish of the day you cooked it in advance, then a minimum dressed, put on for, etc etc) , you know, it may happen that the update in the morning, some time jumps ( there will already be aware, but so, just to cover themselves with ashes on their heads and do the mea culpa ). Only, if maybe the last recipe is also included pocopoco laboriosetta, certainly more than those who pull the others ... the cake-type cannolo of yesterday, today you could even with inquiries concerning calmer, the details in short, decided to launch the experiment scorcia - cooked-in-oven , or give in to the classic pasta crust ... but I did. To let even one more day without knowing this simple little thing and very quick to prepare, born by chance and putting together a little 'memories and, above all, a bit 'of good ingredients stolen from the pantry. So here we are, you should find yourself on the rump a couple of big, fat eggplants, with the deep going to do something tasty, but without too much collateral damage ( and someone here must have eaten too much birthday cake! : )), an idea might be, for example, to cook in foil. And it is certainly an eggplant that recalls something else, such as eggplant boot of my grandmother, just that the flesh is extracted, fried and reinserted into the case. It also reminds a bit ' the miso glazed eggplant tasted in Japan, perhaps a little' for the general introduction ( affect The pulp is used to clear all the flavors to penetrate inside ). Finally, remember a certain Sicilian recipe stolen on a cooking forum years ago: I think were called 'aubergine Manuzza' and there was the matter of practice to include the famous nicks stuff to say the least tasty, but also there was too much fried everything together, and then for obvious reasons is a bit 'of this, a bit' of that, but also a damn about anything. And since that time, four to say really stupid things, we're going to stay within the half hour saline in the first ... :))

... how to prepare: Wash and dry the eggplant rather meaty, check, open them in half lengthwise and, with a smooth sharp blade boxcutter, the pits on the whole pulp (you should get a grid) of the different recordings anchovy fillets (I those Delfino Baptist , Cicciotti are beautiful and, above all, are not lost in cooking ) and bits of fresh pecorino ( that if you have not tasted it, do it! ) also include a few sprigs fresh oregano here and there and end with a sprinkling of fresh black pepper mill (I have no added salt), wrap the half eggplant in aluminum foil, tightly and bake at 200 degrees for 20 minutes, remove, open the foil and bake again and continue cooking for about ten minutes and serve lukewarm, with a drizzle of extra virgin olive oil raw.

Note: suggested the idea for the topping, though good to faint, is clearly only approximate. So have fun with other ... and then maybe let us know. ;))