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Home Flavours Traditional Recipes Sauces and Pickled in Oil Green Sauce Made from Eggplants

Green Sauce Made from Eggplants

Salsa verde di melanzane

melanzane.jpgTypical recipe from Lugo di Ravenna, served with poached meat, mixed meats, and boiled vegetables.

Ingredients: 1 kg of eggplant, 150 g of anchovies, 150 g of large grain salt, 100 g of cappers, oil and vinegar as necessary.

Preparation: peel the eggplant and dice it. Put it in a terracotta pot and cover it with salt. After 24 hours wring the pieces out with a dishtowel to eliminate the water produced. Put them into a pot and cover them with vinegar. After 24 hours, dice the cappers and the de-boned anchovies, wring out the eggplant and add it to the other ingredients. Put the sauce into glass jars and cover it with oil.

Recipe sent by: Maria Venturi - Bertinoro (FC)

Last modified Dec 10, 2015

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