Melanzane Ripiene - Baked Eggplants with meat

Melanzane Ripiene

Chef Guido chose this simple dish full of mediterranean flavours from his family recipes. These baked ‘melanzane’ (eggplants) are common in the Italian Riviera, or Liguria.  They can be served as antipasto or light main course. 

Here Guido is giving you his family's favourite version, filled with meat. It's delicious! Enjoy!

Version 2: Melanzane Ripiene with Meat:

Melanzane Ripiene - Serves 6

Ingredients: 3 eggplants (or aubergines), 350g (12.5 oz) of ground beef, marjoram, 1 small onion, salt, pepper, extra virgin olive oil, 

Simple sauce:  700ml (24 oz) / 1 bottle tomato passata (or peeled tomatoes); 2 garlic pieces crushed, small handful of basil leaves, pinch of salt to taste, olive oil.

Method: Cut the eggplants in half, carve out the flesh with a knife and chop it fine. Put this in a pan where a finely chopped onion has been shallow frying in extra virgin olive oil for a few minutes. Fry the eggplant flesh until soft, then add marjoram and minced beef. Mix well and keep frying until the meat is light brown. Add salt and pepper. Put extra virgin olive oil and salt on the eggplants' skins and fill them with the mixtures. Bake for 30 minutes at moderate heat 175 C (350 F) in a convection oven, until eggplant base is soft . 

Simple sauce: brown crushed garlic in olive oil in a pan, add, tomato passata and leave to simmer to blend flavours for 5 minutes. Add basil leaves and salt to taste, stir, and then turn off. Leave the lid on to keep flavours together.  

Serve with a simple tomato sauce of top of baked eggplants.

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Guido's Family Recipe ‘Pomodori col Riso’ (baked rice-filled tomatoes)

Guido's family recipe for Pomodori col Riso

 

‘Pomodori col Riso’ (baked rice-filled tomatoes) is a classic Italian Summer dish with variations in different regions. This is the roman version, that my nonna and mamma used to make, with roast potatoes added to it. Traditionally, it’s served at room temperature and enjoyed at picnics on the beach.

Pomodori col Riso

Ingredients (serves 6): 6 large ripe tomatoes, 500g (17.6 oz) of potatoes, 1 clove of garlic, 6 tbsp ‘arborio’ or ‘ribe’ uncooked rice, 3 tbsp extra virgin olive oil, salt and fresh basil to taste.

Method: Cut off the ‘top cap’ of the tomatoes and put it aside. With a teaspoon, carefully scoop out the tomato pulp. Put the tomato shells upside- down onto a plate to draw out excess liquid. In the meantime, cut the tomato pulp very fine into a bowl and keep 3 tbsp of it aside. Add olive oil, salt, pepper, fresh basil and rice to the tomato pulp.

Turn on the convection oven at 170ºC (338ºF). Dice potatoes to your favourite ‘roasting’ size and then place them into an oven dish with a swirl of olive oil, salt to taste, 1 whole clove of garlic (skin on) and the little tomato pulp you already put aside. Put the emptied tomatoes in the dish among the potatoes. Put just a tablespoon of rice mixture in each tomato. Cover each tomato with its cap. Top with another swirl of olive oil.Bake for 40 to 50 minutes until rice is aldente and tomatoes are slightly caramelised.

Serve hot, cold, or at room temperature. Great to take on a picnic or to a friend's home to share. Enjoy!

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Zucchine ripiene - meat-filled zucchini (courgettes)

July is the season for zucchini (or courgettes). We now have the "Romanesque" variety available at the market. This variety, typical of the Roman countryside, is full of flavour, firm, lighter in colour and often sold with the flower attached to it. Now, the flower can be stuffed and baked or deep fried. But the vegetable itself is often used to prepare this summer recipe, an absolute Roman cuisine classic and a wonderful dish that can be eaten hot or cold. The flavours of tomatoes, basil, good quality extra virgin olive oil, parmigiano reggiano (Italian original parmesan) all blend together and balance each other perfectly. Also these 'zucchine ripiene' can be reheated and are actually better the day after!

Zucchine ripiene alla Romana - Serves 6
6 zucchini (courgettes), 250g mince meat, 1 egg, 50 grated parmigiano reggiano cheese, bread (without the crust), a slice of ham, extra virgin olive oil, onion, fresh basil, salt, pepper, tomato passata or fresh, peeled tomatoes.

Empty the zucchini carefully. (an apple corer will help take the core out only). To prepare the stuffing, mix mince meat with one egg, some bread (soaked in water then squeezed), parmigiano reggiano, salt, pepper, a few bits of ham. Fill the zucchini with the stuffing.
Fry some finely chopped onion in a pot or pan that can accommodate for all the zucchini) until the onion is translucent. Put the zucchini in the pan, then add tomato passata or fresh peeled tomatoes, a pinch of salt and fresh basil. Cover the pan and cook until the zucchini are soft. La cena e' pronta!

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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