Recipes

If there is a vegetable that embodies the flavor of Mediterranean summer, it is definitely aubergines. With their creamy texture and rich flavor, eggplants are a versatile ingredient that can be used in a myriad of delicious dishes. In this recipe, I will show you how to prepare grilled aubergines, perfect for an appetizer or as a side dish for a light and healthy meal. **Ingredients:** - 2 large aubergines - 2 tablespoons of extra virgin olive oil - 2 cloves of garlic finely chopped - Salt and Pepper To Taste - Chopped fresh parsley (optional) - Lemon juice (optional) **Instructions:** 1. **Prepare the aubergines:** First of all, wash and dry the aubergines. Remove the ends and cut them into long slices, about 1cm thick. 2. **Salt the aubergine slices:** Arrange the aubergine slices on a cutting board and sprinkle them evenly with salt. This will help eliminate the typical bitterness of aubergines and make their texture softer. 3. **Grill the eggplant:** Preheat a grill or grill pan over medium-high heat. Lightly brush the eggplant slices with olive oil on both sides. Grill the aubergines for about 3-4 minutes per side, until they are soft and lightly browned. 4. **Prepare the marinade:** While the eggplant is grilling, prepare the marinade by mixing the olive oil, minced garlic, salt and pepper in a small bowl. 5. **Season the aubergines:** Once the aubergines are ready, transfer them to a serving plate. Pour the marinade over the grilled eggplant and sprinkle with chopped fresh parsley and a little lemon juice, if desired. 6. **Serve grilled eggplant:** Grilled eggplant is delicious served warm or at room temperature. You can accompany them with crusty bread or use them as a side dish for grilled meat or fish. With this simple recipe, you can enjoy all the flavor of aubergines in a light and tasty form. Grilled aubergines are a perfect dish for summer dinners with friends and family, or simply to enjoy a tasty and healthy meal alone. Enjoy your meal!

Preparation of the Panecotto : Cooked bread is a dish steeped in history and tradition, a symbol of Lucanian cuisine that embodies peasant ingenuity in reusing available ingredients to create a tasty and nutritious delight. Here's how to prepare this delicacy according to the authentic recipe from Basilicata, enriched by the fresh and genuine ingredients of Terramia.shop, the first online shop of organic vegetables and local products in the region. Ingredients for 4 people: - 500 gr. of stale bread (preferably the zest) - 1/2 Kg of turnip greens (already cleaned) - 2 non-sweet white potatoes - Garlic, extra virgin olive oil - Chopped bacon for sautéing (optional) - Peperoni Cruschi (dried peppers) Method: 1. Let's start by cleaning the Turnip Greens and cutting the Potatoes into small pieces. We put everything to boil in already salted water until completely cooked. 2. Add the stale bread to the pan and cook it for a couple of minutes, avoiding letting it become too soft. 3. In the meantime, in a pan with already hot extra virgin olive oil, fry the Cruschi peppers for a few seconds, making them crunchy without burning them. Once ready, set them aside on a serving plate to enjoy them together with the Pan Cotto. 4. In the same pan of oil, add a clove of garlic and, if desired, the chopped bacon for a flavored sauté. 5. Drain the water from the Pan Cotto and add the prepared sauce to the pan. Mix everything well, mixing carefully to evenly distribute the flavors. 6. We serve the Pancotto hot, garnishing each portion with crunchy Cruschi Peppers. *Note: If you don't have Turnip Greens, you can use the darker cabbage leaves as an alternative. This simple and tasty Pan Cotto recipe, enriched by the fresh and genuine ingredients of www.Terramia.shop , will allow you to savor the authenticity of Lucanian cuisine directly in your home. Enjoy your meal! image credit: altobradano.it