MANCARICA DE VINETE/ EGG PLANT DISH

Years ago my Mother used to cook a Turkish egg plant dish called Imam Bayildi (there are tens of recipes on the internet). Although I have kept the recipe, I had never prepared it together with my Mother so as to know its "secrets"; thus after my Mother passed away I've never quite managed to make it as good as hers. After a few tries, I gave it up. A year or two ago I was talking with my aunt Mia about that recipe and she said that it resembled her Egg Plant Dish. I am not sure if the ingredients or the preparation method are exactly the same - but the taste is as good as I remember my Mother's Imam Bayildi.

SNITEL UMPLUT/FILLED SCHNITZEL

I have this recipe from my mother and it was one of her best dishes, though her food was generally delicious, and it was my father's favourite. It is a very savoury dish and it is also one of my favourites. It is not cordon bleu since the meat rolls are boiled and filled with bacon and Swiss cheese - goodies that make an excellent sauce.

ALUAT DE PIZZA/PIZZA DOUGH

I've been making this pizza dough for at least 10 years. I found it long time ago in a German book with Italian recipes, it worked out and I liked it from the first time so I did not feel the need to try another recipe. The only other variant I've been preparing in time was this thin and crispy dough from Tarte Flambee when I didn't have enough time to let a dough rise or when we were too hungry to wait.

Ingredients:
for a large pizza (4 serves/ the stove tray)
300g flour
1/2 tsp salt
20g fresh yeast (1 package dry yeast)
187ml warm water
2 tbsp olive oil

Other ingredients: olive oil for the tray, flour for the kneading board

Preparation time: 1h15' (including rising time)

Difficulty: low

Method

Sift the flour and the salt into a large bowl. Make a hole in the middle. Add the yeast previously crumbled in 2 tbsp of warm water (you may also add a little sugar). Mix a little flour with the yeast mixture, cover and let it rise until the surface is a little cracked (15 to 20 minutes).

Slowly add 1/8l of warm water and olive oil and knead with the flour until it rises and it doesn't stick to the  bowl (you can knead it with your hands or with the dough hooks of the mixer). Continue kneading until the dough is smooth and soft. Powder the dough with flour, cover and let it rise at room temperature for about 30 minutes. 

Grease the baking tray with oil. Preheat the oven at 220 Celsius degrees. Knead the dough one more time thoroughly. Roll the though on the kneading board sprinkled with flour and put it into the tray. Add the filling and bake for about 20-25 minutes.

If the dough is larger than the tray, I sprinkle some grated cheese and fold the surplus over (Pizza Hut style). First I add pizza sauce to the dough - made cold or cooked and cooled (with tomato paste or mashed tomatoes, finely chopped or blended onion, seasonings, etc.). Then I sprinkle dried oregano and basil and then I add the filling with grated cheese or mozzarella on top, olives, slices of tomatoes etc. Be careful not to add to much moist filling (tomatoes, peppers, onion, mushrooms, especially not directly on dough), otherwise the dough won't cook nicely.

Bon appetit!