AUBERGINES WITH “BAGNA CAUDA”

This dish is traditional in the Italian region of Piemonte. It is essentially a warm anchovy sauce and is something of an acquired taste. Serve as a first course or increase the quantities and serve as a hot snack with plenty of crusty bread.

Ingredients:

• 1 large aubergine cut into slices
• Extra virgin olive oil
• Salt and pepper
• “Bagna Cauda” sauce:
• ½ cup extra virgin olive oil
• 2 cloves garlic, peeled and crushed
• ¼ cup mixed fresh herbs, chopped in a blender: parsley, basil, tarragon
• 4-6 anchovy fillets
• Freshly ground black pepper

Method:

1. Set the oven to 180C
2. Start by making the Bagna Cauda. Place all the ingredients in a blender and blend until smooth. Leave to stand until required
3. Brush the aubergine slices with olive oil and season well. Place on a metal tray and bake in the oven for about 10 minutes. Turn the slices over, brushing with a little more oil and bake for a further 10 minutes until cooked through.
4. Towards the end of aubergine cooking, pour the Bagna Cauda into a small sauce pan and bring to the boil.
5. Remove from the heat and serve with the baked aubergines.

SWEET POTATO TORTILLA

This unusual version of Spanish tortilla was developed in New Zealand using the local orange coloured Kumara sweet potato and an oil from North Island but any kind of sweet potato and extra virgin olive oil can be used.

Ingredients:

• 2 medium sized sweet potatoes
• 6 eggs
• Small bunch flat leaf parsley, coarsely chopped
• 2 cloves garlic, peeled and crushed
• Salt and pepper
• 3 tablespoons extra virgin olive oil

Method:

1. Set the oven to 190 and bake the sweet potatoes for about 40 minutes until cooked through. Cut in half and remove the skin, taking care not to crush the flesh too much.
2. Beat the eggs with the parlsey and garlic and season well.
3. Heat the olive oil in a small deep frying pan and add the sliced flesh of the sweet potatoes. Fry all over for about 2-3 minutes to brown the flesh slightly.
4. Next pour on the egg mixture and reduce the heat a little. Cook undisturbed for about 5-6 minutes until the eggs are almost set. Finish off under the grill.

SEED CRACKERS

Great recipe from the USA using Californian extra virgin olive oil, but Italian oil can also be used. The result is crisp and delicious as well as being very healthy. Can be stored in an airtight tin for two weeks. For those who are not familiar with American cup measures a cup is the equivalent of 8 fluid ounces or approximately 200ml.

Ingredients:

• 3/4 cup mixed seeds: sesame, pumpkin, sunflour and linseed
• 3/4 cup wholemeal flour
• 3/4 cup water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• Dried rosemary or other herbs to taste

Method:

1. Set the oven to 160C (fan oven)
2. Mix all the ingredients together and pour into a lined-baking sheet or Swiss roll tin. Spread the mixture out.
3. Bake for 10 minutes and then cut into squares. Bake for a further 50 minutes until crisp and golden.
4. Leave to cool a little and then transfer to a wire rack to cool completely.

If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” available for Kindle on Amazon and on iTunes. For the new paperback edition contact me at judyridgway@btinternet.com