A thousand layers

July 26, 2016

More from the garden of earthy delights ;)

 

This is a winner when you have 5 minutes to make dinner but still wish to hear compliments from your guests. Meanwhile, I am enjoying myself promoting my website on facebook, as part of the amazing birthday gift I received this year. 1244 likes so far to my fried courgette flowers on instagram, that's not too bad! To this purpose, I also started an instagram account for cucinareconlentezza, and I am learning the holy art of hashtagging. Although I still haven't found the symbol on the keybord, so every time I google "hashtag", copy the symbol and paste it. True (and embarassing) story. 1245 likes.

 

The hashtagging puts you in front of a very important question, that you need to answer with synthesis: what is that you like? And my answer is, apparently: sicilian and vietnamese food, because these were my keywords for the search. I fell in love with this amazing account called myvietnamesemum, where a daughter publishes daily pictures from her mum's amazing plates in Vietnam, and I wish I could be adopted to receive those yummy pictures too, and perhaps pay a visit every now and then (mum, if you are reading this, I am just joking don't worry. You are still the best cook in the world!). 1247 likes, and counting ;)

 

MILLEFOGLIE OF GRILLED WHITE AUBERGINE, TOMATO AND SCAMORZA

(serves 2)

 

1 scamorza

1 white aubergines

1 tomato

oregano

white vinegar

 

Grill the aubergines cut in slices, then dress with vinegar, salt and oil EVO. Slice the tomato. Make slices out of the scamorza, grill them in a pan for about 30 seconds per side, then alternate the three layers to make a millefoglie. Decorate with oregano. 

 

 

 

Please reload

MIWAKO'S
TOP THREE

#1 

 

Cebiche AKA Anisakis I do not fear you

November 9, 2015

1/1
Please reload

#2 

 

Cordobese salad with tuna belly and roasted peppers

July 17, 2015

1/1
Please reload

#3

 

Butternut squash and Taleggio tortelli

November 29, 2015

1/1
Please reload

Please reload

© 2023 by Salt & Pepper. Proudly created with Wix.com