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Fresh Pecorino and Eggplant

Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
This recipe, a unique example of a peasant dish from the Aeolian Islands, brings together two symbols of the gastronomy of southern Italy: the eggplant (aubergine) and the primo sale, a tasty Sicilian cheese that is eaten fresh. The tradition of offering dairy products as an antipasto is common to all of southern Italy.
2 medium eggplants with firm flesh and tight skin, thinly sliced
Sauce 1:
8 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, finely chopped
1 sprig flat-leafed parsley, chopped
Pinch of ground red chili pepper
Pinch of black pepper
Sauce 2:
2 cups extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground red chili pepper
1 teaspoon oregano
13 oz primo sale (fresh pecorino cheese), sliced
Fresh Pecorino and Eggplant Recipe at
Prepare the eggplants: Lay the slices on a cutting board, sprinkle with salt, and place the board at a slant for at least 1 hour, to allow the bitter juices to run off. Rinse the slices and pat dry with paper towels. Broil or grill the eggplant on both sides, then arrange on a platter.

PREPARE SAUCE 1: Combine the olive oil, white wine vinegar, garlic, parsley, chili pepper, black pepper and salt. Pour over the eggplant.

PREPARE SAUCE 2: Combine the olive oil, red wine vinegar, salt, chili pepper and oregano, and beat well with a fork.

TO SERVE: Arrange the slices of primo sale neatly over the eggplant. Pour Sauce 2 over and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 312
Sodium: 10mg
Fiber: 7g
Carbohydrates, Total: 17g
Protein: 3g
% Cal. from Fat: 81%
Fat. Total: 28g
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