OK, What's For Lunch or Tea Today?

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Originally Posted by hifilover

Oh... 'Ere's puddin'

https://s6.postimg.cc/a34owao7l/IMG_20180915_111837.jpg

:D

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ah the 60 abv jelly baby frae Speyside... a tasty drop

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Originally Posted by Marco

Looks like you're enjoying yourself, Roy. Top man:thumbsup:

Marco.

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Glad I packed larger trousers to travel home in! Back in the Italian tonight.

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Originally Posted by Marco

Hi Tom,



Lol...! It looks very good indeed Tom, so top marks::clap:

A couple of points.... Yes, the aubergine should be fried, but only lightly (with a dusting of flour) in a little olive oil, with the aubergine cut no thicker than a centimetre. Personally, I wouldn't use egg, as that tends to make things thicker, and the overall dish heavier, still tasty though!

However, I prefer a slightly lighter touch, so would griddle the aubergine (once dusted with flour and olive oil), in a griddle pan instead, without the use of egg, rather than frying it, as aubergines suck up fat like no-one's business, and I wouldn't want the finished dish to be greasy, then layer it with the tomato and cheese.

It depends on how filling you want to make the dish, in terms of whether it's going to be served on its own, as a main course, or simply as an accompaniment to a meat dish. The addition of Mortadella (two l's, lol) is definitely a Pugliese thing. We wouldn't use it that way in Tuscany (as when the fat's cooked, it makes things oily), although we do enjoy eating it cold, as part of an antipasto.

As ever though, cooking is all about adapting recipes to your own taste, so add whatever you like, if you enjoy it:cool:

Marco.

P.S Top wine choice!

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I did manage to have a couple of vineyard trips. Mixed case of Negroamaro and Negroamaro Primitivo on its way from Taranto as we speak ... last in Dusseldorf according to DHL. Should arrive Monday or Tuesday. But this bottle was waiting for me in Waitrose when I got home.

Yes the egg + deep fry (actually I shallow fried but outcome much the same) was a concern so I'll give your suggestion a go next time. Yummy though and served as main dish.

Lidl do pretty good Mortadella though this one came from Waitrose. It actually works quite well though as you say the teacher did point out it was their local variation.

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Originally Posted by Marco

Awesome stuff, Tony, as ever. We really must hook up sometime and enjoy a good dinner party!

Marco.

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Long term plan is to move back up that way Marco, in fact, we looking at buying a ‘stop-gap’ property on the Wirral within the next 6 months hopefully. I’m sure we’ll have the opportunity to hook up on the food and sounds [emoji106][emoji4]


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Originally Posted by montesquieu

I did manage to have a couple of vineyard trips. Mixed case of Negroamaro and Negroamaro Primitivo on its way from Taranto as we speak ... last in Dusseldorf according to DHL. Should arrive Monday or Tuesday.

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Sounds great! Please write up your thoughts on the wine thread, once they arrive and you've tasted them, and include some pics.

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Yes the egg + deep fry (actually I shallow fried but outcome much the same) was a concern so I'll give your suggestion a go next time. Yummy though and served as main dish.

Lidl do pretty good Mortadella though this one came from Waitrose. It actually works quite well though as you say the teacher did point out it was their local variation.

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No worries. Try the griddle pan route next time and see what you think, and lose the egg. It won't be quite as rich, but you'll probably taste the aubergine more. Puglia has both some lovely wines and great food, but southern Italian cuisine is quite different from that found in the north, which you'll discover if you ever do the same thing in Tuscany;)

Marco.

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Originally Posted by mightymonoped

Long term plan is to move back up that way Marco, in fact, we looking at buying a ‘stop-gap’ property on the Wirral within the next 6 months hopefully. I’m sure we’ll have the opportunity to hook up on the food and sounds [emoji106][emoji4]

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Sounds great, mate. When that happens, we'll defo hook up!:)

Ok, back to the food, and today's lunch was some pasta... Homemade Bucatini all'Amatriciana (well the sauce was homemade, not the pasta, although the Bucatini were brought over from Italy):

https://imagizer.imageshack.com/v2/1...924/2DjVh9.jpg

Marco.

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Originally Posted by Marco

Sounds great, mate. When that happens, we'll defo hook up!:)

Ok, back to the food, and today's lunch was some pasta... Homemade Bucatini all'Amatriciana (well the sauce was homemade, not the pasta, although the Bucatini were brought over from Italy):

https://imagizer.imageshack.com/v2/1...924/2DjVh9.jpg

Marco.

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Noice! [emoji4]

Funnily enough, I’m making pasta today for the first time in a few years!

Haven’t decided what yet but the dough is in the fridge and the tomato sauce is cooking as I write.

I’m thinking I may do a lasagne (mainly because I’m too lazy to make anything else) [emoji23]

Fingers crossed!

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The start of great things to come, lol..... Del's making a modified version of this recipe tonight for tea (as we don't have all the ingredients in stock), which we saw earlier on Saturday Kitchen: https://www.bbc.com/food/recipes/chi...and_peas_78882

Sadly no pics, but I'll provide some later!;)

Marco.

Tea.

http://i67.tinypic.com/2w341eu.jpg

Went quite well for a first in ages.
Pasta turned out but was probably not best for lasagne, as fresh tends to turn mushy in this dish.

Still worth scoffing though [emoji4]

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