Eggplant Parmigiana Gluten Free

Posted on 22 February 2015 by Matteo Casadio

Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef. Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.

Serves 6:

2 large eggplants

850 g crushed tomatoes

1 clove garlic

1 fresh basil

250 g Corn Flour

250 g Mozzarella

150 g Parmigiano Reggiano

Salt and Pepper q.s.

To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.

When add the basil leaves and turn off the heat. Thinly sliced mozzarella.

Take the eggplant and cut into slices about 1 inch thick for the direction of the width.

Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.

In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.

Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.

Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.

We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!

Expect your recipes and other news from Australia!

Pastiera napoletana

Posted on 24 July 2014 by Matteo Casadio

Pastiera, or Pastiera napoletana, is the most popolar cake of the Campania region. Today we offer a slightly modified version of the presentation, but the recipe is the original !

For the pastry:
1 kg flour
400g sugar
400g softened butter
10 g salt
lemon
5 eggs
Mix all ingredients very quickly and leave the pastry in the refrigerator.

To cook the wheat :
1 kg raw hulled wheat
1 l water
salt
A spoon of butter
Boil until the wheat is not opened. Close the pan and allow to dry. The next day, add 1.5 liters of milk, then boil.

For the filling:
900 g sieved ricotta
400 g sugar
1 kg cooked wheat
12 eggs
Grated lemon
Orange water
Candied pumpkin and orange
If the dough is hard to add a little bit of milk
Optional 1/2 kg custard.

Procedure:
Taking a part of pastry and line the bottom of a mold. Pour the filling into the pan. Pull the other pastry and cut the strips with the appropriate pastry cutter and create a grid on the pastiera. Brush it with an egg. Bake at 180 ° C for 1 hour and 30 minutes. Allow to cool.
Sprinkle with powdered sugar, slice and serve.

Recipe created by Chef Gregory Grippo at La Buca (one Michelin star) Cesenatico.

Thanks Greg!

Pane in Pentola

Posted on 7 May 2014 by Matteo Casadio

After some tests and tips of Gregory Grippo Chef at La Buca restaurant in Cesenatico, here is the result of the bread baked in the clay pot Bionatural. I used this beautiful pot!

I have tried to simplify as much as possible in order to realize this type of bread in all ovens, even those that are not professional.

Ingredients:

500 g flour 260 w (I used Garofalo 260 w)

310 ml water (the amount may be different with other types of flours)

4 g brewers yeast

8 g salt

flax seeds (optional)

Put the flour in the planetary. Dissolve the yeast in the water and slowly pour in the flour. Allow to run 7 minutes on speed 2. Add the salt _and the flax seeds pounded in a mortar_ _ . Let the dough rise for 12 hours by covering it with a cloth. Give the shape of the loaf and let rise another 2 hours. Turn the oven temperature to 230 ° C with the pot empty inside. Put the dough into the pan, cover and cook for 30 minutes. Remove the lid and cook for another 20-25 minutes, lowering the temperature to 200 ° C. Remove from oven and cool the bread on a rack in a cool, dry place.

Continuerò a sperimentare le cotture in questa pentola di creta, sia per il pane che per altre ricette, quindi: Continuate a seguire pescenudo.it!

Beef carpaccio with artichokes and tomatoes semidried

Posted on 26 December 2013 by Matteo Casadio

Sorry, this entry is only available in Italiano.

Tubes with squids

Posted on 7 December 2013 by Matteo Casadio

This dish is proof that shows that often the simplest things are the most tasty.
It is a typical dish of the Amalfi Coast, more precisely of Positano.

Ingredients for 4 people:
320 g of tubes of Gragnano
500 g fresh squids (caught by my fishermen friends in Praiano)
a clove of garlic
extra virgin olive oil
10 Vesuvian ripe tomatoes
parsley
salt

Clean the squid and cut into cubes.
In a pan fry the garlic with the olive oil, then add the squid and cover with a lid.
After a few minutes add the tomatoes . Cook until the squid are tender; crush the tomatoes.
In the meantime cook the tubes in salted water, drain al dente and add to the sauce.
Finish cooking in the pan. Add a little ‘oil and chopped parsley.

Amico pescatore appena rientrato dalla pesca.

Rice and pumpkin

Posted on 24 October 2013 by Matteo Casadio