Grocery List April 13, 2020
Italian Live Cooking🍋🍅
with
Gildo & Jennifer
Monday, April 13, 2020
Pasta with eggplant and tomato sauce
Ingredients: Serves 4
Pasta
Approximately 400 g short pasta (e.g., penne, rigatoni, fusilli)
Water
Coarse salt
Eggplants
1 liter sunflower oil
2 eggplants (to be cut into small squares or into some form of strip, though not too thin – we’ll do it together)
Tomato sauce
Approximately 4 tablespoons of extra virgin olive oil
1 clove of garlic
1 pinch of chili
Approximately 1 teaspoon of oregano
Approximately 2 tablespoons of capers
Approximately 100 g black olives (with pits)
500 g pachino tomatoes (cherry tomatoes) (to be cut in half)
Once the dish is almost done
Approximately 30 g (chopped) Taleggio or (grated) Provolone 'medium flavored'
With rewards to both Taleggio and/or Provolone, the very best would have been smoked ricotta. Currently we can’t get it.
Approximately 30 g (grated) Grana Padano or Parmigiano Reggiano (preferably aged at least 24 months)
IGTV
See the video that goes with this grocery list on Instagram here
What can you do beforehand
Place all the ingredients on your kitchen table so that you're ready for 5 pm.
Divide them into small piles on the kitchen table, as we have divided them into the shopping list above, so that the different things you need to cook are together and ready to use.
It is a good idea to
- Depending on what you can get hold of; chop the taleggio or tear the provolone
- Grate the Grana Padano/Parmigiano
- Heat water in a boiler
- Wash the eggplants
- Peel the garlic
- Wash the tomatoes
Pots and pans
- A pot for the pasta
- Colander for the pasta
- Pot for the sunflower oil
- Absorbent paper, the eggplants will be fried
- Pot for the tomato sauce
- Grate for the cheese
Difficulty level
We have a difficulty level from 1 to 3 stars, 1 being the easiest to cook and 3 the hardest.
The difficulty level for this course is: **