Indian Hand Embroidery Patterns On Sarees

Eggplant Saltimbocca


The idea of \u200b\u200bthis recipe has certainly had an influence Lazio, specifically Roman ...

The saltimbocca alla romana are, in fact, a second meat (veal) with simple preparation, but at the same time, very tasty. It 'called because saltimbocca, literally "jumps in the mouth", the calf being cut rather small, the meat is stuffed with ham, raw or cooked and sage, we have always enjoyed them with mortadella sliced \u200b\u200bvery thin. We decided to recreate the same recipe but with a base of eggplant that, you know, are slightly spicy and instead of ham, according to our traditions (but our own!), we used the mortadella. Also, sometimes they are rolled up, others are left open ... we opted for this second chance!

The eggplant is native of India, was introduced by the Arabs (the name was interpreted as "apple does not sound" because it was not possible to eat raw) in Europe from mid-1400. It has a large content of potassium, dietary fiber and properties purifying: it stimulates and regulates, in fact, the activity of the liver, pancreas and intestine by increasing the production and elimination of bile and lowering the amount of cholesterol in the blood also contains the vitamins A, B and C , folic acid and some bitter substances similar to those found in the leaves of artichokes. Its properties in paid purifying and detoxifying the body . Rice flour is a flour, made from processed rice is gluten free and is used as an ingredient in many recipes, from pasta to desserts. We use it often to make breading because create a uniform and very crispy breading!

Ingredients
round purple eggplants (also known as Tunisia)
Mortadella (thinly sliced) Rice flour

Salvia leaf

Oil Salt Pepper

Choose small eggplant, cut into thin slices and put in a pretty glass bowl with a cqua and salt. This step serves to eliminate amorostico typical of the eggplant. Another way is to cut the eggplant, place them on a colander in layers, and sprinkle with salt, put us on a plate and a weight or weights, you will notice that the eggplant will release water dark.
Let rest for about 20 minutes (both in a case in the other) and then left to dry the eggplants for about 10 minutes.
Purée them in extra virgin olive oil and rice flour and fry in a pan (preferably those with a background in ceramics) with oil while cooking add salt and pepper.
Once cooked, let it sit on paper towel to remove the amount excess oil, then arrange the eggplant on a slice of bologna and sage leaves that are fastened with a toothpick.
go in the pan, adding a few drops of oil since the sausage will release their fat parts, cook until the sausage does not take on a slightly darker color ... at this point you just have to enjoy the their wonderful flavor!

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The Time Apple

Since small mom has brought into the world of conservation and make jam was really a blast just to "clean up" the bottom of the pot ... what were sweet (and we know that children are very tasty!) And then eat it directly from the pan, still hot was unusual was interwoven with the everyday.
In fact, the apple jam was not among those who favored mother (also often used because the father or grandfather wore that fruits from the countryside) were often seen in the kitchen figs, quinces, oranges, pears, peaches e. .. Rather
the incipit is given to us by a friend with an apple orchard in Madonie (Gangitano area) that one day we got (knowing very well the our passion in terms of food) several pounds of apples. Of course, at the risk of throwing a few, we decided to make a jam, apples were small ones, red and powdery at all, the taste was that of the mountain apples in our case ... the mountains are the Madonie!

A small clarification.
So far we have used the word jam, which we identify in a compound of pieces of fruit and sugar. In reality it is necessary to distinguish between jam and marmalade.
The jam is made from citrus fruits (lemons, oranges, mandarin, citron, grapefruit, etc.) and must have at least 20% of fruit jam is made from any other type of fruit, do not use the mill (since the fruit must be able to see after cooking) and have 35% fruit, 45% for the jam extra.Tale name and clearer distinction is due in 1982 a Community directive in force within the European Union.

Some important information:

• jam homemade should be consumed within just over a year
• once opened must be refrigerated and consumed within a months
• are absolutely respect the property: it is essential to monitor measures such as sterilization of jars, essential, for example, to destroy any botulism spores that can grow in canned

Finally, we would add that sugar is a great preservative, so do not ever go in the proportions: 5oog of sugar for a pound of fruit!

Tools
pot of stainless steel (low and wide)
Wooden Spoon (new or used only for jams or fruit jams) * Knives

corer
Precision Balance
jars airtight stainless steel ladle

Juicer

* this is because the wood tends to absorb, in use, the tastes and smells and to transmit in turn foods causing, at times, an unfortunate mixture of flavors.

Sterilization of
We used glass jars sealed with a stopper which we first sterilized by boiling (totally immersed in water, including plugs) for about half an hour and then we left to cool gradually leaving them in the pot. Once cold, we put them upside down and then dried with precision both internally and externally. It will boil again
jam jars with boiling water for about half an hour and then place them upside down on a marble slab preferably (also will fit any surface that is resistant to high temperatures), until they are completely cold. If you notice a spill jam it means that something went wrong, and you must put the jam to boil again and continue with the procedure just described.
Finally, keep your jam jars in your pantry or in a place where the temperature remains almost constant.

Ingredients
6 kg red apples Living - mountain areas (net 3kg and 600g)
2 kg and 300
g white sugar 350 ml lemon juice
a heaped teaspoon cinnamon

NB Of the 6 KG of apples, we have obtained actual 3kg and 600g, so the doses of sugar, lemon juice and cinnamon refer to net weight.

Squeeze about 8 organic lemons (we have chosen those of our garden) to obtain 350 ml of juice. Peel apples, cored and all areas of rot that could ruin the jam, do not cut too coarsely, put in a stainless steel pot and pour the lemon juice to prevent apples from blackening.
Add the sugar and place the pot on the stove on very low flame, initially cover with a lid to help cook the apples, when they begin to melt, remove the lid and let it cook while maintaining a very low flame so that sugar is at the bottom of the pot and begin to burn.
We cook for about 5 hours, until it seemed to reach the right consistency for our jam (the mixture will slip off the wooden spoon) .
Pour the hot jam into sterilized jars, leaving about 2cm of space, clean the jar paying particular attention to the edges that need to be perfectly clean and let it sit upside down on a floor.

before sampling the private seasonal jam if you notice swelling in the lid, discoloration or mold, and toss it directly with no consumatela the whole jar.