Comfort food for the new chill.
An autumn/winter replacement for the Italian classic–Parmigiana Melanzane.
It was last night’s supper, with a slice of sweet potato and some baba ganoush.
We are trying to eat more lightly in the evening and mainly vegetarian–New Directions, I’m calling it.
450gms/1lb broccoli–broken up into florets
4 tblsps tomato sauce*
parmesan cheese–freshly grated
salt and pepper
- Steam the broccoli florets until they are beginning to soften–but retain a good crunchiness.
- Put them in a bowl and pour over two tablespoons of olive oil and season.
- Heat a grill pad to hot.
- Char the the florets lightly and remove.
- Oil a shallow oven proof dish and spread some tomato sauce over the base.
- Cover this with a layer of broccoli florets and season with salt and pepper.
- Sprinkle over some parmesan.
- Repeat the process finishing with a layer of parmesan.
- Dribble olive oil over the top.
- Heat the oven to 200C/400F.
- Pop in the dish and bake for 15 minutes.
- It should come out sizzling!
3 cloves of garlic – peeled and finely sliced
4 tbsp olive oil
2 x 800 g/28 oz tins tomatoes – drained of their juice
salt and pepper
- Fry the garlic gently in 2 tablespoons of olive oil in a large pan but do not let it brown.
- Add the broken up tomatoes and the salt and pepper.
- Cook on a high heat, stirring frequently to prevent burning, and watch out for splattering!
- (Use the biggest wooden spoon you have!)
- Cooking time is about 20 minutes.
- When little red pock marks appear, making it look as though the surface of the moon has turned red, you know it is almost there.
- The sauce will have reduced considerably and thickened, with very little liquid left.
- Add the last two tablespoons of olive oil, taste and check the seasoning.