Mushrooms in oil

Ingredients: (for 2 jars like the photo)


1 kg little mushrooms

1 liter of vinegar
1 liter of water
seed oil

Procedure:


Wash the mushrooms, place in a saucepan water and vinegar, just begins to boil, pour the mushrooms, cook for 10 minutes,
drain and spread it in a dry cloth and allow to dry thoroughly (I've left them to dry all night).
When they are thoroughly dry, put them in an airtight jar and cover them with vegetable oil, close them well and kept dry.

Eggplants caponata

Ingredients:

5 eggplants black

1 stalk celery

1 large onion

100 grams of capers

200 grams of pitted olives

1 / 2 cup of vinegar

2 tablespoons sugar

80 g of tomato extract

salt and pepper

Procedure:

Clean and dice the eggplant, put them in a colander with a little salt to make them drain, wash, dry and fry in hot oil, put them on paper towels. Clean and cut the celery into small pieces and blanch it in a little salted water, desalination capers. In a large skillet, fry the onion, add celery, capers, tomato extract dissolved in half a cup of hot water, olives, and mix salt and pepper, mix the sugar with the vinegar and add the mixture, then add the fried eggplant and stir slightly. Serve at room temperature.

pumpkin fritter

Ingredients:

3 zucchini

500 g pumpkin 1 packet of yeast

2 eggs

1 tablespoon olive oil

1 tablespoon milk

3 tablespoons Parmesan

salt and pepper

oil for frying

Procedure:

Whisk pumpkin and zucchini coarsely, put the mixture into a large bowl and add all ingredients. Mix well. Heat the oil in a frying pan, dip the dough by spoonfuls over and over a couple of times until they are golden brown. Drain with a skimmer and lay on paper towels. Serve hot.

sweet-and-sour pumpkin

Ingredients:

-800 g pumpkin

-1 / 2 cup wine vinegar

-2 tablespoons sugar

-2 cloves garlic

-salt and pepper

-frying oil


Procedure:

Peel the pumpkin and cut in slices 1 cm thick.
In a frying pan, heat oil and fry the pumpkin slices. Please absorb the excess oil with paper towels and place in a baking dish.
Separately in a frying pan put the olive oil and garlic, sauté and add sugar dissolved in a glass previously with vinegar. Cook over low heat the sugar with the vinegar and garlic until it forms a glaze.Put the glaze over the fried pumpkin.
serve preferably at room temperature.