APP: Hot and Spicy Eggplant Frittelle
Source of Recipe
"Eleanora's Kitchen" by Eleanora Russo Scarpetta
4 small Italian eggplants -- cut into small
-- cubes (with skin about 1 pound total)
2 teaspoons salt
1/4 cup extra virgin olive oil
plus
2 tablespoons extra virgin olive oil
4 garlic cloves -- 2 cracked and
-- 2 pressed or finely chopped
1 dried hot red pepper -- diced
or
1/2 teaspoon dried red pepper flakes or
-- to taste
1 large portobello mushroom -- coarsely chopped
2 large eggs
3 tablespoons Pecorino Romano cheese -- grated
1/4 teaspoon black pepper -- freshly ground
3 fresh basil leaves -- finely chopped
-- (up to 4)
1 tablespoon fresh flat-leaf (Italian) parsley -- freshly chopped
1 1/4 cups unseasoned dry bread crumbs
-- (preferably homemade)
1 1/2 cups vegetable oil
or
1 1/2 cups light olive oil
1) Place the eggplant in a small, deep bowl and sprinkle with the salt. Place a plate on top of the eggplant, then place a heavy object -- such as a can of tomatoes -- on top of the plate. Set aside for 45 minutes to an hour. Drain, then use your hands to squeeze the excess juices from the eggplant. Set aside.
2) Warm 1/4 cup of the extra virgin olive oil in a medium skillet over medium heat. Add the cracked garlic, half the red pepper, the eggplant, and the mushroom and cook, stirring for about 3 minutes, or until the eggplant and mushroom are slightly crisp. Discard the garlic. Set aside.
3) Lightly beat the eggs in a large bowl. Add the Pecorino Romano, black pepper, the remaining red pepper, the remaining 2 tablespoons extra virgin olive oil, the fresh basil, and the parsley and stir to mix. Add the eggplant, mushroom, pressed garlic, and bread crumbs and mix thoroughly. Set aside.
4) Heat the vegetable oil in a large, nonstick skillet until hot but not smoking. Wet your hands and shape the mixture into 1/2-cup patties that are about 1/2 inch thick. Cook in the hot oil for 4 minutes on each side or until golden brown. Drain on paper towels and serve immediately.
Makes 8 servings
VARIATION:
Asparagus Frittelle: Cook 3/4 pound thin asparagus chopped into 1-inch pieces in boiling water for 4 to 5 minutes or until tender. Beat 2 eggs in a medium bowl and mix in 3 tablespoons Pecorino Romano cheese, 1/2 teaspoon red pepper flakes, 1/4 teaspoon freshly ground black pepper, the asparagus, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh flat-leaf parsley, 3 to 4 chopped fresh basil leaves, 1/2 teaspoon salt, and 1 cup unseasoned dry bread crumbs, preferably homemade. Shape and cook the patties according to step 4, above.
Categories: Appetizers, Italian
Typed for you by Judi Mae Phelps.
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