Bruschetta With Bresaola~ Eggplant & Mozzar Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: virgin olive oil,
1/2 medium: red onion,, thinly sliced
2 small: Japanese eggplants,
2 tbsp: red wine vinegar,
1/2 lbs: fresh mozzarella,
8: basil leaves,, chiffonade
4 large: slices Italian country,
Directions:
: bread
1/4 lb Bresaola, sliced paper thin
: by butcher or deli
In a 10- to 12-inch sautJ pan heat olive oil until smoking. Add onion
and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant
into 1/4-inch thick rounds. When onion has softened, add eggplant to
pan and cook, stirring regularly until eggplant has darkened and is
soft. Add 2 tablespoons red wine vinegar and remove from heat to
cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled
eggplant mixture. Add basil and season to taste with salt and pepper.
Grill or toast bread on both sides and spoon generous amount over each
slice of bread. Place 3 slices Bresaola over top of eggplant mixture
and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Date: Mon, 28 Oct 1996 08:33:06
~0500
Source from luhu.jp
1/4 lb Bresaola, sliced paper thin
: by butcher or deli
In a 10- to 12-inch sautJ pan heat olive oil until smoking. Add onion
and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant
into 1/4-inch thick rounds. When onion has softened, add eggplant to
pan and cook, stirring regularly until eggplant has darkened and is
soft. Add 2 tablespoons red wine vinegar and remove from heat to
cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled
eggplant mixture. Add basil and season to taste with salt and pepper.
Grill or toast bread on both sides and spoon generous amount over each
slice of bread. Place 3 slices Bresaola over top of eggplant mixture
and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Date: Mon, 28 Oct 1996 08:33:06
~0500
Source from luhu.jp