Monday, July 4, 2011

Patate, Pepe E Melanzane Fritti (Fried potato, capsicum and eggplant)

This is a recipe out of my new Italian Food Safari cookbook. It is very similar to the fried vegies that mum makes. Of course in true WilliWorld fashion I modified the recipe. Basically this meal is a traditional farmer's lunch and would probably be served with some crusty bread and cold meat.

The modifications that I made to the recipe was to add some fried Beef Kransky as well as some mushrooms and zucchini.

The traditional recipe is as follows.

185ml extra-virgin olive oil
2 medium potatoes (cut into large cubes or wedges)
1 large eggplant (cubed)
2 red capsicums (preferably bull's horn, cut into 2cm strips)
2 cloves garlic
1 medium tomato (diced)
basil leaves

Heat the oil in a large pan and fry the potatoes until lightly golden. Remove from pan and keep warm. Add the cubed eggplant and capsicum to the pan and stir-fry until just soft. Return the potatoes to the pan and stir everything together.

Next you need to create a well in the middle of the vegies and add the diced garlic. Fry the garlic for a few seconds until it releases its aroma, then stir in the tomato, basil and salt. I served this with some of my home made bread which I toasted and spread with mayo and harrissa.

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