So sad to read that Antonio Carluccio passed away today. The recipe of yesterday was a pure coincidence. Carluccio had a passion for food as well as for cooking. ‘A drizzle of good olive oil’ is one of his most famous sentences in his television programs. He will never be really dead. Thanks, Antonio Carluccio, for sharing your passion with the world.
The october edition of deliciousmagazine.nl is an ideal way to look forward to another season. For 5p slice 1.2 kilo of eggplant and put on salt for at least 1h . Slice 500 grams of courgettes. Prepare a tomato sauce. Fry 4 chopped garlic cloves, 4 anchovies filets, 1 table spoon of desalted capres in some olive oil. Add 2 cans of peeled tomatoes, salt and pepper. Simmer until the sauce is reduced until ¾. Put a mixture of oil, some salt and dried oregano on the rinsed and dried eggplant and bake on some baking paper in the oven at 200° for approx 30 mins. Turn halfway. Cool down. Oil an oven dish and spread a layer of the tomato sauce as first layer.
Put 200 grams of almond flower in a dish. Put each slice of eggplant first in the tomato sauce and then in the almond flower. Make layers of eggplant, courgette and sliced mozzarella (100 grams in total) and the leftover of the tomato sauce and almond flower. Cover the dish and bake for 40 mins. Uncover, add 200 grams of sliced mozzarella and 250 grams of cherry tomatoes. Bake for 20 mins. Serve with fresh basil and a green salad.