mille-feuille-aubergine-composition

OK, now that I’ve got your attention, time to tell you what’s in this fine concoction….quite simply, aubergine, pecorino cheese and my own arrabiata sauce (good quality Italian tinned tomatoes, onion, anchovy, garlic, 1 red chilli….all cooked slowly to get the right consistency and depth of flavour).

This is a simple starter, accompanied by a mixed leaf salad, with bags of flavour. Me and Antonella ate this on the balcony in the sun this afternoon….marvellous !!

Only comments to note :

  • Cheese : I liked the “chewiness” and saltiness of the pecorino, but Antonella wants me to make a version with Ricotta – smoother, more neutral. We’ll see.
  • Aubergines : sliced very finely, 2-3mm, coated in flour/salt/crushed green pepper and then sautéed for a few minutes to colour and soften each slice
  • Tomatoes : I can’t stress enough that all tinned tomatoes aren’t the same….may seem obvious, but take the time to try different brands, generally concentrating on Italian brands if possible. I think that I’ve finally found my good brand from an Italian cooperative in Paris, but wherever you are in the world, take the time….because without decent tomatoes, your sauce just won’t cut the mustard. The anchovies are there just to give the sauce more depth, without making it strictly “fishy”.
  • Enjoy…..;-)

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