Plancha Book & Recipes

Cooking, frying,

or whatever you may call the composition, the trial and error, the ever-new creative moments at the plancha: you’ll run out of words before you run out of possibilities!

March 2014 – A la Plancha - in Donegal
Soon to be published: the first compehensive book on plancha cooking.

 

The first comprehensive English book on PLANCHA cooking, written by Mona Leone, Germany’s no. 1 professional in plancha cooking, in cooperation with renown Chef Chris Sandford. A book with all you need to know if you are new to the world of plancha appealing to both food lovers and professional chefs with 50 recipes and 80 images. Read more...

Mamma’s little gem

(serves 3-5 persons)

 

1 Aubergine cut into ¼ inch slices

French bread, sliced thickly

 

For the marinade:

100 ml olive oil or a good rapeseed oil

 

 

50 ml balsamic vinegar, dark colour

1 clove of garlic, pressed

Fresh basil as much as you like, chopped

 

Mix all ingredients thoroughly.

 

Brown the aubergine slices slightly on the Plancha (or a frying pan). Turn them after one or two minutes and sprinkle with marinade, turning the slices once again. After a short while add marinade again and turn. You might want to marinade for a third time before placing the now cooked aubergine slices on the toasted French bread slices. See if you can manage without salt, but if you use any, add a pinch of a good salt from the sea or mountains. Serve immediately and even more important: eat immediately! I hope you enjoy my Italian mamma's little gems just as much as I do!

 

And there you have it, a great little savoury dish and is it delicious...?

 

So happy cooking 

Chris

News

Plancha in Donegal
See here for more information on the soon to be released recipe & information book with all you need to know about this new and exciting way of outdoor cooking!

Print Print | Sitemap
© Mona Leone