Frittata con salsine

6 Nov

Frittatine con salsineIngredienti
– uova
– pomodoro
– aglio
– prezzemolo
– peperoncino
– pinoli
– sale rosa himalaya

Preparazione
Fai una frittata (questa l’ho cotta in forno), tagliala con in tagliabiscotti con forme diverse. Prepara la salsa all’arrabbiata (fai cuocere aglio, olio, peperoncino e pomodoro) e quella al basilico (basilico, olio, pinoli e sale rosa dell’himalaya grosso. Frulla tutto insieme).

Daniela Di Veroli

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Una Risposta to “Frittata con salsine”

  1. Andressa 02/01/2013 a 22:29 #

    Moussaka (Greek Casserole)This is traditionally made with a beeecmhl sauce which become a very light puff topping when cooked. I substitute a more paleo friendly topping. This is a little time consuming (and a long recipe) but well worth it!1 1/2 lbs ground beef (or lamb)3-4 medium eggplants (about 4 lbs)1 lb zuchinni (about 6 medium plants)2 onions finely diced3 cloves minced garlic1/4 c chopped parsley1/2 c red wine1 1/2 tsp ground cinnamon1/2 tsp ground allspice1 can crushed tomatoes (Look for no salt added cans!)3 oz tomato pastepepper to tasteTopping:4 eggs lightly beaten3 tbsp coconut oil2 c peeled and grated parsnipspinch or two of nutmegPeel the eggplant leaving a few 1 wide strips of peel. Slice into 1/2 discs, lightly salt and set aside on paper towels. Cover with another layer of paper towels and a baking sheet with weight on top for at least 20 minutes to draw out excess moisture.Preheat oven to 400 degrees.Wash the zuchinni and cut off ends. Slice lengthwise into 1/4 long thin noodles’. I use a mandolin slicer to do this. Set aside.Rinse salt from eggplant. Lightly coat baking sheet with coconut oil and place eggplant in a single layer on the sheet. Bake eggplant for 30 minutes, flipping once half way through. Turn oven down to 350 degrees once eggplant is finished.Meanwhile, brown beef or lamb in a large skillet. Add diced onions and cook 5 minutes or until translucent. Add garlic and cook an additional minute. Add wine and simmer 5 minutes. Add spices, crushed tomatoes, tomato paste, and black pepper to taste. Simmer 15 minutes to absorb some of the liquid. Sauce should be thick and chunky rather than watery. Topping:In a separate pan, heat coconut oil. Add grated parsnips and a pinch or two of nutmeg. Toss lightly for 2 minutes just to coat. Remove from heat and allow to cool. Add eggs and mix well. Assemble:Lightly grease the bottom and sides of a large baking dish with coconut oil. Layer with eggplant. Cover with half the meat mixture. Layer the zuchinni over this. Cover with the remaining meat mixture. Layer parsnip topping evenly over all. Bake in oven for 45 minutes or until parsnips begin to brown.Allow to cool 10 minutes before cutting and serving.

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