"TammyM" > ha scritto nel messaggio
...
> On Mon, 1 Aug 2005 00:11:07 +0200, "Pandora" >
> wrote:
>>> On Sun, 31 Jul 2005 21:35:38 +0200, Pandora wrote:
>>>
>>>> This is a very, very very tasty and versatile recipe. Good for a
>>>> pic-nic
>>>> or
>>>> for an hors d'oeuvre, you can eat them hot or cold (better lukewarm),
>>>> in
>>>> summer or in winter, at lunch or at dinner, like second dish or side
>>>> dish.
>>>> Here the photos:
>>>> Rissole raw:
>>>> http://tinypic.com/9r0niu.jpg
>>>>
>>>> Rissole cooked:
>>>> http://tinypic.com/9r0npk.jpg
>>>>
>>>> RECIPE
>>>> (for about 30 rollballs of about 4 centimeters of diameter):
>>>>
>>>> - 4 little round eggplants (dimension: a little bigger than a tennis
>>>> ball -
>>>> 600 gr. of previously cooked eggplant's pulp); you can also use one
>>>> big
>>>> eggplant (also the black one if you want);
>>>> - 60 gr. pecorino romano (grated);
>>>> - 200 gr. of breadcrumbs;
>>>> - 2 mushed garlic cloves;
>>>> - 1 teaspoon of salt
>>>> - 1 egg;
>>>> -10 leaves of basil, minced.
>>>> -------------------------------------------------------
>>>> Wash the eggplants, keeping the stalk. Make a cross cut on the base of
>>>> about
>>>> 3-4 centimeters deep (this will help the cooking).
>>>> If you use the pressure pot (like i do), 15 minutes of cooking will be
>>>> sufficient to obtain the softness required. After cooking the
>>>> eggplants
>>>> must
>>>> be very soft and withered. When they are cooked, dry them in a
>>>> colander
>>>> and
>>>> let them cool.
>>>> Transfer them in a bowl, add all the ingredients. Mix well with your
>>>> hand
>>>> (like you made a flattened meatball).
>>>> Make your rissole and fry in a large frying pan. When they are ready
>>>> the
>>>> color must be brown, like the photo.
>>>> Have a nice meal.
>>>> -------------------
>>>> This recipe comes from the south of Italy (Calabria region); my aunt
>>>> gave me
>>>> long time ago. I've always made them and all my guests enjoyed them
>>>> very
>>>> much.
>>>> Curiosity: when you give these good rissoles to your guests, don't
>>>> surprize
>>>> if they ask you, what there is inside. Some people think there are
>>>> mushrooms, others meat, etc...
>>>> Cheers
>>>> Pandora
>
> Pandora, these look fabulous! I am compiling your recipes in my
> database, you should write a cookery book! I can see it now, pork
> loin braised in milk, chestnut gnocchi, eggplant rissoles .... I hope
> you will continue to share these wonderful recipes.
>
> many thanks,
> TammyM in Sacramento, CAlifornia


Thank you to you for being interested to my recipe, when I will write a book
I'll send you a copy )))))))))))))))
Next recipe will be "meat roll" (we call *Polpettone*, like a big Rissole)
in orange sauce and with hard eggs inside . I have the photo but I must
translate the recipe. In the meanwhile I send the photo.
http://tinypic.com/9scavp.jpg
Hoping you enjoy this.
Cheers
Pandora