Italian cooking at Caudet, two new recipes from Claudio

BOLOGNAISE SAUCE  (vegetarian)

1 onion (medium)

2 carrots

1 celery (1 stick)

½ kilo peeled tomatoes

250 g textured soy protein granules

½ glass red wine

salt

olive oil

Add two glass of hot water to the soy granules and mix. Chop the onions, the carrots and the celery in not too small pieces. Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery and fry for about 6 minutes or until tender.  Add the soy granules and let  fry for 10 minutes and then add the red wine. Let it cooks for 20 minutes and then add the peeled tomatoes  (chopped) and salt. Let the sauce cook for at least 1 hour.

AUBERGINE PARMIGIANA (4/5 people)

1 kilo aubergines

800 g tomato peeled tomatoes

300 g mozzarella (cheddar cheese or any cow cheese)

100 g Parmesan cheese

basil

garlic

salt

olive oil

Skin 2 garlic cloves. Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for about 6 minutes. Add the peeled tomatoes (chopped). Let it cook until it get thick. Add the basil  and let the sauce cool. Meanwhile chop the aubergines in thin round pieces. Roast the aubergine slices in a large frying pan (no oil) until they get brown on both sides. Put some olive oil in a terrine and  spread it all over the surface. Make the first layer with the roasted aubergine, then cover it with some of the tomato sauce and then some of the sliced mozzarella on top (cheese slices). Make other equal layers on top until you finish the aubergine. The last layer has to be covered with parmesan cheese instead of the mozzarella. Cook it in the oven for 20 minutes at 180 cº.

[Via http://radhayogaswfrance.wordpress.com]