Ingredients with Measurements:
- 1 lb. of Salondro Magro (lean beef)
- 1 large eggplant, sliced into rounds
- 6 cloves of garlic, minced
- 1/2 cup of olive oil
- 1/2 cup of red wine
- 1/2 cup of beef broth
- 1/4 cup of tomato paste
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced eggplant to the skillet and cook until lightly browned on both sides. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
5. Add the Salondro Magro to the skillet and cook until browned on all sides.
6. Add the red wine, beef broth, and tomato paste to the skillet. Stir to combine.
7. Bring the mixture to a simmer and cook for 5-10 minutes, or until the sauce has thickened.
8. Season the mixture with salt and pepper to taste.
9. In an oven-safe dish, layer the cooked eggplant on the bottom.
10. Pour the Salondro Magro mixture over the eggplant.
11. Cover the dish with foil and bake in the preheated oven for 30-40 minutes, or until the Salondro Magro is cooked through.
12. Remove the foil and sprinkle the chopped parsley over the top.
13. Return the dish to the oven and bake for an additional 5-10 minutes, or until the parsley is lightly browned.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 12g
Protein: 30g
Fiber: 4g
Substitutions for ingredients:
- Lamb or pork can be substituted for the Salondro Magro.
- Zucchini or yellow squash can be substituted for the eggplant.
- Chicken broth can be substituted for the beef broth.
Variations:
- Add sliced onions to the skillet with the garlic for extra flavor.
- Top the dish with grated Parmesan cheese before baking.
- Add sliced mushrooms to the skillet with the Salondro Magro for extra texture.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Use a meat thermometer to ensure that the Salondro Magro is cooked to the desired temperature.
- Let the dish rest for 5-10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or in a covered dish in the oven until heated through.
Presentation ideas:
Serve the Salondro Magro with Eggplant and Garlic on a large platter, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the Salondro Magro is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Make sure to cook the Salondro Magro to the appropriate temperature to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Salondro Magro is a traditional Italian dish that originated in the region of Liguria. It is typically made with lean beef, red wine, and tomato paste.
Flavor profiles:
The Salondro Magro is savory and rich, with a slightly sweet and tangy flavor from the red wine and tomato paste. The eggplant adds a slightly smoky flavor to the dish.
Serving suggestions:
Serve the Salondro Magro with Eggplant and Garlic as a main course for a hearty and flavorful meal.
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Region: Italian