Archive

Monthly Archives: June 2012

When I baked my first bagel I was wondering how to fill it, then the image of Oedipa eating parmigiana sandwiches on the lake came to my mind. I really don’t know why I related Pynchon’s The Crying of Lot 49 to a bagel, but it sounded so good. And it tasted too.
This bagel is rich and voluptuous. A touch of pornography in my kitchen.

Ingredients

5 bagels (recipe here)
cream (I used Tofutti)

For melanazane alla parmigiana
1,5 kg aubergines
1 onion
1 clove garlic
750 gr tomato puree
2 tbsp tomato paste
extra-virgin olive oil
fresh basil
1 tsp sugar
salt

Remove the stalks from the aubergines and cut them lengthways into 0,5 cm thick slices. Place them in a colander with coarse salt between the layers and a weighed down between plates. This will allow to discharge from the bitter juices. Set aside for at least 1 hour.

Meanwhile prepare the sauce. Heat extra-virgin oil in a pan, add onion minced and garlic and gently sizzle for 5 minutes. Add tomato puree, tomato paste, salt and sugar and simmer at the lowest heat for at least 1 hour. When ready turn off the heat and add basil. Stir well and set aside.

Squeeze out the aubergines, wash them to remove the salt and dry carefully. Now it would be time to fry the aubergines. I prefer to bake them in oven, therefore brush each slice with extra-virgin olive oil and place them on a pan with parchment paper sheet. Bake for about 20 minutes until tender and the surface gold and crispy. Turn the slices and bake the other side for 5 minutes.

Remove basil and garlic from the sauce. Put a few spoonfuls of it in a pan and cover with a layer of aubergines. Repeat this sequence adding fresh basil to each layer and finish with tomato sauce. Sprankle with breadcrumbs and bake at 200° for 40 minutes. Remove the pan from the oven and allow to cool completely. Then slice it into pieces.

Cut the bagels in half. Spread the cream, place a piece of aubergine parmigiana and top with the covers of the bagels.

Advertisements

Ingredients (20 gyoza)

20 gyoza wrappers

For the filling
½ naba cabbage
1 small red onion
1 carrot
2 asparagus
1 clove garlic
1 cm ginger
1 tbsp nira (it can be replaced with leek or green onion)
½ tsp jalapeno
1 tbsp soy sauce
1 tbsp sake
1 tbsp extra-virgin olive oil
black pepper

For the cream
6 little potatoes
1 cm ginger
saffron
salt
black pepper
fresh thyme to garnish

Start by peeling and cutting the potatoes in cubes. Put them into a bowl with cold water to remove the excess starch. Set aside for at least 1 hour.

Prepare the filling chopping cabbage, onion, carrot and asparagus, then add garlic, ginger and jalapeno finely minced. Stir well with soy sauce, sake, extra-virgin olive oil. Season with black pepper and leave it to rest.

Meanwhile make the cream. Place potatoes in a pot and cover with water. Add ginger, saffron and salt. Cook until tender and smooth the cream using a blender.

Form gyoza placing a wrapper in the palm of your hand and putting a bit of filling in the center of it. Using your finger moist the edge of the wrapper with water. Fold it in half and pinch the top. Seal the wrapper pleating each side of dough.
Heat extra-virgin olive oil in a pan and place all the gyoza flat side down, forming a flower. Cook them on high heat until the bottom is brown. Add ¼ of cold water and turn down the heat to low. Cover the pan and steam them until the water is totally absorbed.

Serve gyoza immediately. Place them on a plate with saffron cream and decorate with black pepper and fresh thyme.

%d bloggers like this: