RECIPES OF CARLETTA
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SEASONED TOAST OR SLICES · Catalana style Wipe half tomato over a thick toast and season
it with good olive oil · With lard or bacon Wipe half tomato over a thick hot toast, cover it with a slim slice of lard
e overspread all with thin chopped ognons.
An average aubergine, a clove of garlic, Chilli, some
leaves of basil, olive oil, salt and tomato cubes to pleasure. Cut the
eggplant in half, therefore the pulp forming megrim, sprinkled salt purged
and leave for about 30 min. grease a baking-pan and then the eggplant, rinsed
salt, with the pulp contact of the pan. Bake at 180 °C and cook 20 minutes to
dig into the pulp and bland it with garlic and chili pepper. Put in a small
bowl add some olive oil, overspread
with chopped basil and tomato cubes. You spread this cream on toasted slice
of bread
4 slices of bread “carré”, 200
gr. of sausige, fondue prepared according to the recipe of artichokes with
fondue. Brown with few oil the sausige chopped in small pieces. Spread the
fondue over slices of toasted bread and then put on the browned sausige.
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