melanzane al funghetto


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Cooking receipe to make melanzane al funghetto under category General Recipes. You may find some video clips related to this receipe below.

melanzane al funghetto

italian

river cafe cook book

4 aubergines

sea salt and freshly ground black pepper

6 tablespoons olive oil

7 garlic cloves peeled and sliced

6 salted anchovy fillets prepared (qv)

3 tablespoons chopped flat leaf parsley

2 dessertspoons salted capers prepared (qv)

Cut the aubergines into 2.5cm cubes sprinkle with salt and drain in a colander for 30 minutes to get rid of the bitter juices.

Rinse and dry well.

In a large heavy saucepan heat half the oil until almost smoking.

Fry the aubergine in batches until brown on all sides.

Remove from the pan using a slotted spoon and drain.

In a clean saucepan gently fry the garlic in the remaining oil until it starts to colour then add the anchovies.

Stir for 1 minute breaking the anchovies into the oil.

Add the parsley and the capers.

Return the aubergine to the pan season and serve.

Serves 6

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