http://lacucinaitalianamagazine.com/I found this magazine at home last few weeks, it was printed in June 2001. It teaches many nice italian cuisine which I always wanted to learn.
I really don't mind to eat Italian food everyday... Believe it or not, we only cook pasta at home and never cook chinese food before.
Perhaps, it's easy, less oily and healthy. The taste is just now.
Tried to cook for few friends before and they think that it's ok! Especially chee leong, he really likes the Carbonara that I made!!! hahaha! :)
Since I found the source, I will learn more and try it out every weekend..
my next recipes: Baked Eggplants (Melanzane al Forno)
Ingredients
2 tomatoes, peeled, seeded, and cubed
Salt
2 garlic cloves, thinly sliced
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
1 fresh chili pepper, seeded and minced
1 tablespoon minced Italian parsley
4 small eggplants
Instructions
Preheat the oven to 400°.
Toss the tomatoes with ½ teaspoon salt, the garlic, vinegar, 1 tablespoon olive oil, the chili pepper, and the parsley in a bowl; marinate for 30 minutes.
Meanwhile, cut the eggplants in half lengthwise, make small incisions in the flesh, and sprinkle with salt. Brush with the remaining olive oil and place on a baking sheet, cut side down; bake for about 30 minutes, or until soft. (might change to sliced eggplant, faster :P. What do you think?)
Place the eggplants on a serving platter, cut side up, and spoon on the marinated tomatoes. Serve the eggplants at room temperature or cold.
Let's see.. ;)
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