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    Saturday, March 07, 2009

    Courgette Risotto - Bruschetta with Eggpant

    So of course we are trying to keep to the Italian Concept. Which is only eat Italian for all of March…I was looking after the baby Cleo on Tuesday, so I ate some of her vege for lunch and Dale ate the leftover salmon.
    So he was faithful. Can you say mashed vege is Italian? I guess that pushing it a bit.
    But back to dinner on Monday
    I made a really nice risotto using Debbie’s courgettes.
    Now I had seen a programme on TV where they made a courgette slice, so a great opportunity for 2 meals in one. Just make enough risotto for extra.
    Very simple

    2 tablespoons olive oil
    1 1/2 cups Arborio rice
    Slosh brandy (no wine open)
    3 cups hot chicken stock
    2 courgettes grated
    8 cherry tomatoes cut in half
    Sea salt and freshly ground black pepper

    2 tablespoons butter
    Some grated Parmesan cheese

    Add rice to olive oil
    Cook a few minutes just to toast the rice
    Add brandy and let it absorb

    Start adding hot stock by the ladleful till the rice is al dente.
    Add grated courgettes and cherry tomatoes let them reduce down
    Test seasoning and adjust if necessary
    Pop butter on top in pieces and stir it in
    Finish off with some grated Parmesan

    Now with the leftovers
    Put them in a baking dish
    Lay it flat and cover with plastic wrap.

    Into the fridge overnight.
    Next night take it out of the fridge
    Cut into squares and dust with flour, top and bottom

    Fry in a dash of olive oil till golden brown.

    Serve with a salad of mixed greens with a tangy dressing
    Good use of left overs.
    Economical too!

    Back to Bruschetta

    This was a real hit with us.
    The recipe called for fresh mozzarella but I am not over keen on it. It’s too milky for me.
    So I bought the mozzarella (pictured below) which is really quite tasty.
    Hint if you are using the aged Mozzarella
    add while the mixture is luke warm
    it softens the cheese, makes a better texture.

    The aroma when you add the vinegar…divine
    Important…Make sure the eggplant is properly cooked it is “horridable”*, undercooked.

    3 tablespoons extra virgin olive oil
    1/2 medium red onion sliced thinly
    1/2 eggplant sliced thinly
    2 tablespoon red wine vinegar
    125 gms mozzarella cheese (Fresh if you prefer)
    8 basil leaves sliced finely
    Salt and freshly ground black pepper

    4 large slices Italian bread or sour dough

    4 slices prosciutto

    In a sauté pan heat the olive oil
    Add the onions and sauté till soft
    Add eggplant and continue to cook until the eggplant has darkened and soft
    Add vinegar and remove from heat and cool

    Cut mozzarella into 1/4 inch cubes and add with basil
    Season to taste with sea salt and freshly ground black pepper

    Grill or toast the bread on both sides
    Spoon a generous amount on top of the bread
    Top with slices of prosciutto

    (or in My husbands case, as he doesn’t eat pork meat)…Smoked salmon.We are lunching really well. It's great.

    N.B.*On re-reading (to my granddaughter Mia) "BadJelly the Witch" last night, I rediscovered horridable
    Thank you Spike Milligan …I am going to use it all the time

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