Sunday, December 20, 2015

Melanzane fritte (fried eggplants) and photos of peonies


I love fried eggplants, for a parmigiana, on pasta, on pizza, in a panino, as a side dish… or just by themselves, they are so versatile! Just cut them very thin (I use a bread knife) make them sweat with salt for an hour, rinse them and pat them dry. Fry them a few at the time with plenty of olive oil and a clove of garlic. Drain on kitchen paper and sprinkle with salt. Serve or use as required.

And now a few photos of peonies for my Pinterest board.












Photos and Recipes by Alessandra Zecchini ©

2 comments:

  1. Those fried eggplants look very tasty, Alessandra. Beautiful peonies!!

    ReplyDelete
  2. ME ENCANTAN ESAS FLORES!!
    UNA PRECIOSIDAD..
    SALUDITOS

    ReplyDelete

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