I'm always very happy exporting italian culture above :-)So, I'm trying to write the two recipes:PASTA ALLA SICILIANA:ingredients (for 4 people):-Pasta (400 g)-1 Aubergine (the black vegetable)-1 Onion-Oil-2 Mozzarellas (typical italian white cheese)-2 tins of Tomatoes (or fresh small tomatoes is the same)Mince half onion and cut into small pieces the aubergine. Cut intosmall pieces the mozzarellas, too. Put the oil in the saucepan andbring it at hot temperature. Put in the oil the miced onion and after1 minute put the saucepan, too. Stir frequently with a spoon (a woodenspoon is better). Don't leave attach the aubergine on the bottom ofthe saucepan (if you need add water). When the aubergine are beginningto change colour put the tomatoes.Add a spoon of salt and continue to stir. Don't leave attach theaubergine on the bottom!! (it's very important).The sauge is ready after about 15 minutes but it's not a rule...youhave to see and feel when is time to turn off the electric hot plate.A separate concourrent task is to boil pasta. When it's "al dente"(and I hope that you know the famous cooking meaning) drain it and putagain in the pan and add sauge and half cutted mozzarellas. Stirpasta, sauge and mozzarella on the electric hot plate and then make 4dish and add in each dish a little of the remaining mozzarella."PEPPE AND GIANLUCA"'s FRITTATA:Ingredients (for 4 people):-4 or 5 eggs-1 fresh peperone (pepper)-Grated cheese-Half Onion-A little of aubergine (if you have)-A slice of pink ham (if you have)-OilMince half onion and cut into small pieces the pepper. If you have alittle of aubergine and ham make the same.Break the eggs and mix them till abtain an omogeneus yellow fluid. Addsalt and cheese and continue to mix.Put the oil in the saucepan and bring it at hot temperature. Put inthe oil the miced onion and after 1 minute put the pepper and theother things, too. Wait until pepper change coulor and then put intothe saucepan the previous "yellow fluid".Now you can follow the standard recipe for omelet.
Two Italian typical foods
I'm always very happy exporting italian culture above :-)So, I'm trying to write the two recipes:PASTA ALLA SICILIANA:ingredients (for 4 people):-Pasta (400 g)-1 Aubergine (the black vegetable)-1 Onion-Oil-2 Mozzarellas (typical italian white cheese)-2 tins of Tomatoes (or fresh small tomatoes is the same)Mince half onion and cut into small pieces the aubergine. Cut intosmall pieces the mozzarellas, too. Put the oil in the saucepan andbring it at hot temperature. Put in the oil the miced onion and after1 minute put the saucepan, too. Stir frequently with a spoon (a woodenspoon is better). Don't leave attach the aubergine on the bottom ofthe saucepan (if you need add water). When the aubergine are beginningto change colour put the tomatoes.Add a spoon of salt and continue to stir. Don't leave attach theaubergine on the bottom!! (it's very important).The sauge is ready after about 15 minutes but it's not a rule...youhave to see and feel when is time to turn off the electric hot plate.A separate concourrent task is to boil pasta. When it's "al dente"(and I hope that you know the famous cooking meaning) drain it and putagain in the pan and add sauge and half cutted mozzarellas. Stirpasta, sauge and mozzarella on the electric hot plate and then make 4dish and add in each dish a little of the remaining mozzarella."PEPPE AND GIANLUCA"'s FRITTATA:Ingredients (for 4 people):-4 or 5 eggs-1 fresh peperone (pepper)-Grated cheese-Half Onion-A little of aubergine (if you have)-A slice of pink ham (if you have)-OilMince half onion and cut into small pieces the pepper. If you have alittle of aubergine and ham make the same.Break the eggs and mix them till abtain an omogeneus yellow fluid. Addsalt and cheese and continue to mix.Put the oil in the saucepan and bring it at hot temperature. Put inthe oil the miced onion and after 1 minute put the pepper and theother things, too. Wait until pepper change coulor and then put intothe saucepan the previous "yellow fluid".Now you can follow the standard recipe for omelet.