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