Sconty empire

  Pasta Alla Norma TIME : 45 minutes  Using sautéed eggplant, tomato sauce, and ricotta salata as the main ingredients, this traditional Sicilian pasta meal comes together quickly and is perfect for vegetarians. INGREDIENTS Yield: 4 to 6 servings 1½pounds eggplant Olive oil as needed (at least ½ cup) Salt and pepper 1tablespoon chopped garlic 3 or 4dried chiles 1½pounds tomatoes, chopped (canned are fine; about 1 can) 1teaspoon good dried oregano, or 1 tablespoon fresh 1pound long pasta ½cup chopped parsley or basil ½cup grated ricotta salata (or in a pinch, pecorino Romano) PREPARATION Step 1 Slice the eggplant about ½ inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it. Step 2 At the end of the cooking the eg

 VEGETARIAN Dish : Mapo Potato TIME : 30 MINUTES   Let's be clear: Nothing beats a typical mapo tofu's hearty flavor. But if you ever run out of soft tofu in the fridge or are in the mood for something vegetarian, this mapo potato will do the trick. Tofu and pork are replaced by potatoes, which act as the ideal carrier for the complex fermented flavors. (In Step 3, just before adding the cornstarch slurry, you can add some soft tofu if you want a protein boost.) Doubanjiang, a fermented bean paste that is a mainstay in Chinese cooking, gives mapo meals their distinctive spicy, umami-rich flavor; the heat level will vary depending on the brand, so adjust to your taste. In the absence of doubanjiang, you Alternatively, you may use fermented black soybeans, which are less spicy but still have a salty, funky flavor. INGREDIENTS Yield: 4 to 6 servings Neutral oil, such as vegetable or grapeseed 2 to 3tablespoons doubanjiang 1teaspoon ground Sichuan peppercorns (from 1 teaspoon whole