HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Special Feature

 

Crostini Mezzaluna

 

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

  • 1 bay leaf
  • 4 peppercorns
  • 2 cups red wine vinegar
  • 1 clove garlic, peeled
  • 1/2 tsp. salt
  • 1 cup cubed eggplant
  • 3/4 cup pitted black olives (gaeta)
  • extra-virgin olive oil
  • 16 slices Italian bread

Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels. Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minutes.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 

This page modified February 2007


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys