Mae hwn yn un o fy hoff brydau. Rwy'n coginio yn rheolaidd ac mae wedi esblygu o rysáit Rwyf yn darllen beth amser yn ôl yr oedd y planhigyn wy wedi'u ffrio. Mae'n well gen i'r planhigion wy sydd i'w olew a pobi nes yn euraidd ac yn golosgi mewn mannau. Maent yn rhoi blas myglyd melys unigryw y ddysgl cyfan. Ffacbys yn ffynhonnell dda o brotein, ffibr, copr, manganîs a ffolad
Cynhwysion ar gyfer dau
olew olewydd
mae planhigyn wy canolig (eggplant..melanzane ..)
mae winwnsyn bach
3 menig o arlleg
400g (14ac) Gall o eirin (neu wedi'i dorri) tomatos
3 llwy de o sychu chilli coch wedi'u malu (neu i roi blas, bydd hyn yn ychydig yn danllyd)
piwrî tomato
phinsiad o oregano sych (dewisol)
can 400g o ffacbys
200 g (7ac) o sychu sillafu neu gwenith cyflawn penne (neu lai os ydych dont eisiau brif gwrs swmpus)
wedi'i falu'n ffres phupur du
graig halen i garnisio
halen bwrdd
criw bach o parlsey dail fflat wedi'i dorri'n fras
Dull
Cynheswch y popty i 200C (400F nwy / marc 6)
Rhowch sosban fawr o ddŵr ar i ferwi (ychwanegu diferyn o halen pan mae'n ei wneud)
Torrwch y planhigyn wy yn sleisys tenau (tua hanner centimetr neu chwarter modfedd) on a slight diagonal to get larger slices. Bake until golden brown on both sides turning once for about thirty minutes
Thorrwch y nionyn a thorrwch y garlleg
Sblash ychydig o olew olewydd mewn sosban fawr a'u rhoi ar wres isel ,ychwanegwch y nionyn wedi'i dorri'n fân, taenu gydag ychydig o halen, stir to coat in oil. Cover. Cook for ten minutes or until the onions are soft but not brown. Half way through stir in the garlic and add the crushed chillies and some freshly ground black pepper (a phinsied o oregano)
Pan fydd y nionod yn barod ychwanegwch y tun o domatos, squash a little against the sides of the pan if using plum. Add a squirt (tua dwy lwy de) o biwrî tomato, stir well. Bring slowly to the boil and add the drained chickpeas, lleihau gwres i fudferwi heb orchudd am ddeng munud arall tra bod y pasta yn coginio
Add the pasta to the boiling salted water are cook for nine minutes or al dente. Towards the end of cooking time add a couple of tablespoons of the cooking water to the simmering sauce and stir
Draeniwch y pasta
Turn off the heat under the sauce. Add the aubergines, two thirds of the chopped parsley. Stir and then stir in the drained pasta
Gweinwch a addurnodd â gweddill y persli, pupur du a halen craig
I hope you like the other recipes too Adriana
if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 seconds, gives you a very close approximation of your recipe..
just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
delicious.. ..and within a very reasonable price range (£2.26 a jar)
of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minutes…
such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
after all even Darwin himself wanted to taste every single animal he was coming in contact with.
(comment posted on jan 2012)
Yum. Going to make this tonight