Ohhhh this Eggplant Pie is simply wonderful! Torta di Melanzane… at it is best!
Torta di Melanzane ….. Eggplant Pie
2 tablespoons extra virgin olive oil, plus extra for drizzling
400 g (14 oz) tinned whole tomatoes, puréed
1 handful basil leaves, torn
1.2 kg (2 lb 12 oz) eggplant (aubergine), cut into 1 cm (1/2 in) thick slices
200 g (7 oz) mozzarella, sliced
Freshly grated parmesan and fresh herbs, for sprinkling
Pastry
300 g (101/2 oz) unbleached plain (all-purpose) flour
12 g (1/4 oz) fresh yeast dissolved in 130 ml (41/2 fl oz) warm water
2 teaspoons salt
To make pastry Place the flour in a mound on a work bench and make a well in the middle. Pour in yeast mixture and incorporate a little of the flour. Add the salt and incorporate the rest of the flour. Knead dough for 7–8 minutes or until it is springy to the touch. Cover with a bowl and rest for 40 – 50 minutes.
Meanwhile, place olive oil in a large saucepan over low heat. Add tomatoes and a pinch of salt. Cook for 20 minutes or until sauce has reduced and thickened. Remove from heat and stir in basil.
Heat a heavy-based chargrill pan over medium–high heat until very hot. Cook eggplant, in batches, on both sides until well browned and tender.
Preheat oven to 190˚C (375ºF/Gas 5). Roll out dough and line base and sides of an oiled 25 cm (10 in) springform cake tin. Place a layer of eggplant on the base, top with a layer of mozzarella, cover with one-third of the tomato sauce and season. Repeat twice more, finishing with a layer of tomato sauce. Drizzle with olive oil and sprinkle with parmesan. Bake for 45–50 minutes or until pastry is golden, turning it halfway through cooking. If it is browning too fast, cover with foil when you turn it. Rest for 30 minutes before serving (this makes it easier to cut into slices). Serve hot or at room temperature sprinkled with parmesan and fresh herbs.
Serves 6
What is next? Time in the kitchen, discovering what we love to give and share!
This is one of the best cakes. I can promise you. Apples and apples…. are always available.
Isn’t it wonderful to wake up a love one with a smile and a piece of a glorious cake?
Have no doubt – this is the right one.
Torta di Mele
1 kg (2 lb 4 oz) Granny Smith apples
3 eggs
120 g (41/4 oz) caster (superfine) sugar, plus extra for sprinkling
Zest of 1 lemon
150 g (51/2 oz) plain (all-purpose) flour, sifted
165 ml (51/4 fl oz) milk
2 teaspoons baking powder
50 g (13/4 oz) unsalted butter, chilled and chopped, plus extra for greasing
Icing (confectioners’) sugar, for dusting
Preheat oven to 200˚C (400ºF/Gas 6). Peel, core, quarter and thinly slice the apples. Place the eggs, sugar, lemon zest and a pinch of salt in a large bowl. Using electric beaters, beat until thick and pale. Add the flour and milk and continue beating until well combined. Add the baking powder, mix until combined, then add two-thirds of the apples.
Butter a round 25 cm (10 in) oven-proof dish and sprinkle the base with a little sugar. Place cake mixture into dish, top with remaining apple, dot with butter and sprinkle with sugar. Bake for 25 minutes, then cover with foil, turn cake around and bake for another 20 minutes or until a skewer withdraws clean. Serve warm or cold, dusted with icing sugar.
Serves 8
I left Italy with the courage to sell every little material thing I had, and embark on a new life.
I never returned to Australia until April.
I left Italy with a return ticket.
I left Italy with the determination that I knew I could give everything I learned in these three months.
I left Italy with the courage to sell every little material thing I had, and embark on a new life.
I left Italy with the certainty that God showed me that we are all here for a reason.
That everyone we meet has the capacity to change our lives forever and certainly leave the scent of their perfume as a guide into our secret garden.
I left Italy to come back to Italy.
Yes, I returned home.
I do not have a return ticket to any other part of the world.
I came home.
I am at home.
I was touched by God, I could feel the changes….
Life was simply beautiful here at the Colline del Prosecco!
The Sydney lockdown was extended, and there was no reason for me to return to Australia.
I started to think if destiny was playing with my life.
I was touched by God who silently started to change my path dramatically.
I was loved deeply.
I found the meaning of friendship.
I discovered that empathy was the only word that I wish to carry from 2020 alongside hope.
Bread, Love & Life!
A New Beginning…
I learned again how it was to break bread and just leave it on the table, not on a side plate…
There… on that rustic table, the bread meant peace, love, forgiveness, living, life, joy, and sharing.
That same bread was touched by so many people, reflecting that love does not carry fear as we were closing the year 2020.
Sometimes, my breakfast was at the kitchen table, where stains on the marble reflected a table that had lived through happiness, challenges, discussions, laughers, decisions, a family life.
The clutter and collections were part of the kitchen, as the freshness and honesty of each ingredient displayed, were desperately wanting to be part of another meal.
There I found the magical world, where I was Alice in the farmland.
Colline del Prosecco
Welcome to your new life, Welcome back Home!
I arrived in Italy, to be precise at San Pietro di Feletto, where my best friend organised an agriturismo for my staying.
The place where Angelino chose, turned out to be the beginning of my new life.
Chickens were running free, dogs and cats sharing the same space, horses and foxes were also part of my new existence.
Even during the winter, I could see the colours of my life changing slowly.
