We are one sitting away from the new menu for the month of December. Its midnight and I sit here reflecting on a couple of aspects of the current menu - eggplant parmigiana is one of my all time favourite summer vegetable dishes. Mum used to make this layered dish of eggplant slices that are floured, egged, and lightly fried. These slices are then cemented together with a light sprinkling of parmesan cheese and tomato sauce and then baked. She was particular about how it was made - only parmesan, and the eggplant had to have the outer fried egg and flour shell. And then theres the zabaione that Ive used as the base for the white chocolate mousse thats graced the Caprese cake; mum wouldnt let us go to school without breakfast, and sometimes, when we didnt want to eat anything, shed have her way by quickly beating a one egg yolk, 1 teaspoon of sugar zabaione, with a sprinkle of marsala. I loved this as a kid. Interesting what triggers a memory...
Posted on: Sat, 29 Nov 2014 13:34:22 +0000