Make eggplant in advance (Franca's recipe): Cut eggplant into chips. Boil in salted water for 5 mins. Drain and cool. Marinate in olive oil, white wine vinegar, garlic (sliced not crushed), hot chilli, oregano and basil or mint (preferably all fresh).
Chicken and mushroom agnolotti from Preston market (takes about 20 mins to cook). Sour cream sauce with onion and mushrooms, with sliced avocado and parsley added towards the end. Serve with parmesan.
Result: 4
Preparation: quick and easy.
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