Ahimé le vacanze sono già terminate, but the return to normal sadness was relieved an envelope that I waited patiently to work. I could not wait to open my parcel to caress my CartoNine ! Remember the post Welcome to CartoNine and contest bicompleanno for Nina?
Yes, while I gathered wind in the sea my love Jemanjà drove a little further south, the little hand Francesca who has fished own Golosastra of the stone, along with the pebbles of Comida !
I love my CartoNine, I can not decide which I like best. And to make matters worse, came in relief in a network, with a shell to make a sentry. I've released, look, smell ...
Well, now that I've put in the net pebbles, shell fragments of ten and my dream, I gotta get back down to earth. That is, the holidays are over. That left the bikini, we are prisoners of clothes always too hot, the rooms always too full of walls and streets still lined with concrete and buildings too.
Tonight the heat gives me a break, and I immediately turn the oven . I had planned a very simple but tasty recipe, which I had taken nota in spiaggia leggendo un settimanale femminile gentilmente messo a disposizione dal bagnino.. oltre a scovare nuove interessanti ricette, sono informatissima su gossip e tendenze moda estive, ho scoperto pure che Angelina Jolie e Brad Pitt cercano casa in Valpolicella... diventeremo quasivicindicasa?.
Visto che finalmente l' orto del nonno Lallo è in piena attività e ci regala ogni giorno un sacco di verdurine favolose, ecco una buona occasione per gustarle in modo goloso!
500 gr di peperoni gialli beautiful fleshy
300 grams of 500 grams of eggplant zucchini
150 g tomatoes 2 cloves garlic 1 bunch basil
a stale sandwich (or a cup of bread crumbs)
extra virgin olive oil salt & pepper
Slice the eggplant, add salt and let stand an hour (then rinse and dry). Meanwhile, cut the peppers in layers, clean them thoroughly and remove the seeds and inner pith. Cut the zucchini and tomatoes sprouted for the long thin slices.
Chop a stale bun with two cloves of garlic and basil leaves, add two generous pinches of salt.
Preheat the oven to 180 °, an oiled baking dish and place a layer of peppers, sprinkle with breadcrumbs "aromatic", cover with a layer of zucchini, sprinkle with breadcrumbs and proceed in the same way with eggplant, tomatoes and peppers again, alternating layers of vegetables until exhaustion.
Cover with aluminum and bake for half an hour, then remove from the oven, discover, sprinkle the vegetables with plenty of bread crumbs and go back to turning on the oven grill to brown the bread.
Let cool and serve!
NOTES - the original recipe calls for long eggplant, I used those clear round. Varied the quality of tomatoes, ho usato il cuore di bue al posto dei perini. Inoltre, invece di aggiungere l'olio in cottura mi sono limitata ad oliare la pirofila e ho preferito aggiungere olio crudo direttamente nel piatto, il piatto guadagna maggior leggerezza e il gusto dell'olio extrvergine di oliva a crudo è ineguagliabile! Ah, e per sperimentare ho preparato metà dose: errore madornale, va a ruba!
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