BURBERRY PRORSUM FW 2013-14 Eggplants and rubra sauce


“Excuse me, you, you! Can you recommend the best tomatoes?” (from the song “Who is that guy?”, by Italian famous singer Mina 1987)

It is not an eggplant parmigiana, because nothing is fried, there isn’t any Parmesan cheese and not even any mozzarella. It is not a high-caloric dish either, of those who only grandmothers know how to prepare with much love. It’s a little snob, modern and contemporary recipe. Those dishes that you prepare when you do not want to weigh yourself down, but that can give you emotions anyway. This is an appetizer that can be tailored to suit your own tastes, you are also free to add other ingredients to the base of grilled eggplant, Italian hot red sauce (rubra sauce, which is similar to tomato ketchup) and roasted red peppers, topped with capers and anchovies from Cetara. I suggest, as usually happens in the fashion world, not to leave out any details in the composition (of the plate). When you finish preparing it, satisfy your refined palates and make a toast to your hard work!

Recipe. FOR 4 PEOPLE

2 Eggplant + 3 red peppers + Italian hot red sauce (rubra sauce)* + 2 teaspoons capers from Pantelleria in salt + 4 anchovy fillets from Cetara + 1 clove garlic + 2 teaspoons chopped parsley + olive oil + salt + pepper.

Peel and cut the eggplant into slices about 5mm, grill and put them to marinate for 30 minutes with half a clove of minced garlic, 1 teaspoon fresh parsley, salt and a tablespoon of extra virgin olive oil.  Preheat the oven to 200° C (392° F). Wash the peppers, cut them in half and peel. Once cleaned, cut them in half again. Rinse anchovies and capers under running water to remove any salt residue, put them on a cutting board by adding half a clove of garlic and chop everything. Heat 1 tablespoon oil in a large frying pan, add 1 teaspoon of chopped parsley and sauté the mixture until the anchovies will dissolved. Put the peppers into the oven by placing them on the plate of the oven coated with the appropriate paper and bake for 15/20 minutes. Once ready, pull them out of the oven, put them in a bag for food and let rest for 5 minutes. After this time, you will be able to peel them easily. Cut them into thin strips and pour over our sauce (capers and anchovies) previously prepared.  On a baking sheet lined with a special paper prepare small towers by alternating the slices of eggplant with a layer of Italian red sauce* and red peppers. Continue until the desired height. Bake at 180°C (356°F)° , using convection cooking, for 5 minutes. To be enjoyed warm.

RECIPE FOR ITALIAN RED SAUCE (RUBRA SAUCE). 8 ripe tomatoes + 1 clove garlic + 1 onion + 1 carrot + 1 stalk of celery + 1/2 red pepper + 1 pinch of chili powder + 1 tablespoon red wine vinegar + 1 tablespoon sugar + 5 tablespoons extra-virgin olive oil.

Wash and blanch the tomatoes Peel, remove all the seeds and dice them. Peel and chop the garlic, onion, carrot, celery and sauté with 4 tablespoons of olive oil over low heat. Add the chili pepper, the peeled red pepper (after removing all seeds and dicing it), tomatoes, vinegar, sugar and salt. Cook over low heat until the consistency of the sauce will be very thick. When cooked, pass the sauce through a sieve. Mix the sauce well by adding a tablespoon of olive oil and season with salt.


Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Kinga Rajzak.

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