Daniela and Marina take us to their local food market today to get ready for to nights dinner + also to get some tips on what to look for once we are set free of Roma come next Tuesday. In general for us it was similar to other vege market from around the world. The major difference is the variety of different tomato from down south in Sardinia and Sicily. Small bell shape tomatoes that are sweet and the flavour is so intense, too a black/brownred tomato about the size a bit larger than a golf ball. This one we will use tonight, it is a very firm with a hint of natural pepper flavour and works so well with the little sweet bell tomato in our bruschetta. The fish section was amazing with a whole swordfish on display cut in 1/2 and set to impress with its head and sword set proud in the middle of the fish section. Large round base ball size white/soft purple eggplant that will also star to night.
So it's back to the kitchen to learn how to make Melanzane Ala Parmigiana
Cut eggplant into 10mm thick rounds, lay singular on a tray sprinkle 1 pinch course salt on each round cover with baking paper repeating the layers.
Place a tray on top and weight heavily set aside 45 mins.
Make tomato sauce in a pot 2tablespoons olive oil and 1 level teaspoon of Danielle's home made concerntrated stock (watch for recepie later in the blog) 1 bottle pasarto, 1 tin diced tomato, wash out tin and bottle with 3/4 cup white wine WOs dropped the cork need to open a second bottle!!!!!!
Add a good pinch salt and sugar simmer for 30 mins
Wash eggplants well, dry and press out excess moisture with a tea towel
press into flour both sides, fry in small batches just to a light golden brown on each side
Drain on kitchen paper
Add 1/2 cup torn basil to sauce and remove from heat
Blitz 250 grams mozzarella set aside and grate 125 grams parmesan
Preheat oven 190 c
In a deep baking tray lined with baking paper start layering 1st sauce, eggplant, mozzarella and parmesan.
Repeat layering as required finishing with cheeses bake till golden brown.
Enjoy with green leaf salad and the remaining 2 bottle
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