Thursday, 29 September 2016

Roasted aubergine salad NO #2

1 small organic aubergine
1 tiny white summer truffle*
1 good big fresh porcini mushroom
Good quality cold press olive oil
Salt and black pepper

Chop porcini in equal sized pieces as small as your tip of pinky. Heat the saucepan over medium heat and sauté pieces. When they get soften add salt, pepper and olive oil, mix then remove from the heat. Roast the aubergine well on char grill or stove top. Peel the skin, remove the extensive juice. Put clean interior in a bowl. Add mushroom saute form the pan, mix. Grate the tiny but mighty truffle into mix, serve with slices of toasted organic sourdough olive loaf.

* if you cannot find white truffles you can use truffle butter, ready to use sauce with real truffles or at least truffle oil, but usually oils only contain artificial aromas and prevent you to access the real deal of noble subtle tastes of white truffles.

Thursday, 15 September 2016

Roasted aubergine salad NO #1

1 big organic aubergine
1 good organic pomodoro
Two shots light organic soya sauce
One table spoon sesame seeds
One big old organic garlic clove
Black pepper

Roast the aubergine well on chargrill or stovetop. Peel the skin, care the juice and don't waste it. Put clean interior with juice in a bowl. Poor soya sauce and add sesame seeds. Mix with a knife so it will become more mushy with new aromas. Add  evenly and roughly chopped garlic glove, mix with the knife again. Peel the pomodoro, chop it on a plate and add it with the juice. Mix with fork and mash a little. Add good amount of freshly ground black pepper. Seal the bowl and keep it in fridge at least for one hour. Serve in room temperature.