Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Monday, July 30, 2012

Preserving Summer - Conservare l'estate

I savor summer's flavors year-round by canning fresh fruits and vegetables from our garden
The tomato crop seems to be abundant and our pear tree is delightful.


There were so many pears that I decided to preserve some in jars.


Pickled vegetables provide a taste of summer all year long.  Great as snacks, appetizers.  Also great to enhance meat taste.


Salad in a jar



Melanzane sott'olio - Pickled eggplant
























Wednesday, July 11, 2012

Melanzane Sott'Olio ( Pickled Eggplant)



Yesterday, we picked our first crop of Italian eggplants. Usually, I make them stuffed or parmigiana or simply fried.  Today, I decided to make them sott'olio (pickled) so that we can enjoy them all year round. 



Ideal for appetizers and side dishes or filling for sandwiches. 

Ingredients
2 pound eggplant, peeled and cut into sticks or round
Kosher salt
2 cups white-wine vinegar
1 cup fresh celery, coarsely chopped
4 garlic cloves, coarsely chopped
1 tablespoon finely chopped oregano or mint (optional)
Red peperoncino for color (optional)
About 1 1/2 cups olive oil (approximate)


All photos - Copyright - ©-La Casa e Il Giardino

Preparation

Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl.
Cover the eggplant with a plate and a weight (such as a gallon of water), at room temperature for 4 hours or more.  (Eggplant will turn brown.)  Discard liquid in bowl.


Gently squeeze all of the eggplant and place in a bowl.

Cover with vinegar at room temperature for 2 hours or so.

In the meantime, chop garlic, celery, peperoncino, oregano or mint

Drain in colander, then set colander over a bowl and cover eggplant again with a plate and the weight.

Discard liquid in bowl.

Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry with paper towel. 



Stir together eggplant, garlic, oregano and 1/2 teaspoon pepper.
Transfer to a 1-quart jar or smaller containers with a tight-fitting lid.  Use a wooden spoon to press eggplant so as to omit pockets.
Add just enough olive oil to cover eggplant.   After a day, oil may drain down the jar, add more oil, if needed, to cover eggplant.
The jars may be kept in the pantry or closet.  Refrigerate once jar is opened.



Melanzane sott'olio