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TEGAMATA DI PEPERONI - Italy
Serves 4 - 6
| Ingredients |
170 g |
WHITE STAR SUPER MAIZE MEAL (250 ml) |
30 ml |
olive oil |
125 ml |
red onion, chopped |
10 ml |
crushed garlic |
750 ml |
chicken stock |
250 ml |
milk |
5 ml |
salt |
2 ml |
freshly ground black pepper |
60 ml |
grated Parmesan |
| Sauce |
30 ml |
olive oil |
1/2 |
red onion, chopped |
1/2 |
red pepper, seeded and chopped |
1/2 |
yellow pepper, seeded and chopped |
1 |
large aubergine, cut into cubes |
1 x 410 g |
can peeled tomatoes |
6 |
sun dried tomatoes in olive oil vinaigrette, drained and coarsely chopped |
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salt and freshly ground black pepper, to taste |
60 ml |
fresh basil leaves |
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fresh basil leaves for garnish |
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Parmesan shavings to serve |
Method
- Heat the oil in a heavy based saucepan. Add the onion and garlic and sauté until onions are translucent. Add the chicken stock, milk and salt and bring mixture to the boil. Stir in the White Star Super Maize Meal until mixture is smooth. Cover and simmer for 30 minutes. Stir in the pepper and Parmesan. Keep warm.
- For sauce: Heat oil in a heavy based saucepan and add the onion and peppers and sauté until onion is translucent, add the aubergine and tomatoes then cover and simmer for 20 minutes.
- Season to taste and add the basil leaves. Mix well. Keep warm.
- Serve the maize meal porridge topped with the sauce. Garnish with extra basil leaves and Parmesan shavings.
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