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This “recipe” (you'll see why the quotes) came to us from a family descended from Italians based in Reconquista . The truth is that the surnames of those who came from Italy multiply throughout Santa Fe.
They told me they decided to share this story because it's a tradition of those big families . It reminds us of our origins in two words: “nonina” and “antipasto”. Many Italian grandmothers were called “Nonina”. It is a term of Italian origin meaning nona , “grandmother”, “grandma”... And to this point everyone incorporated the term in this family of Reconqista who, at times, had to think to remember the true names of grandmothers.
This particular nonina was called Adela.His parents settled in Malabrigo, well north of the province of Santa Fe. And there appears for the first time in Santa Fe the word antipasto . This is also a word typical of Italian cuisine that means “before the main course” or “before the meal” . It is a cold snack that is served before eating with the aim of opening your appetite.
But the Antipasto de la Nonina wasn't exactly that... simply and it simply consisted of a glass of wine that he was drinking while cooking, preparing food. Such was the ritual that, if for some reason did not cook, did not prepare the antipasto. The wine that accompanied the time of preparing the meal was undoubtedly a ceremony for her.
This family of Reconquista continues the tradition. Day after day, as they prepare lunch, they drink the antipasto, that ajironada version that goes back to family origins, honoring those who preceded us on the way of life.
The truth is that the tanos, as I said, said antipasto to any appetizer prior to the meal. So, from yapa, we leave you an antipasto that eats a lot today in this part of Santa Fe .
The roasted eggplant antigrass is “a vegetarian mince” very easy to prepare. It can be kept in the refrigerator to consume it cold. It is very flavored because ingredients with a lot of flavor are used. You can eat it with bread.
Step 1: Cut the eggplants (with their skin) into cubes. Sprinkle them with a tablespoon of salt and let it drain in a colander, for an hour.
Step 2: After the hour, dry with cooking paper and set aside.
Step 3: Cut the rest of the vegetables of the approximate size of the eggplant dices.
Step 4: Sauté the eggplants in olive oil for 5 minutes.
Step 5: Lower the heat, add another little oil and sautée separately, the rest of the vegetables.
Step 6: On high heat, add to oil, sugar, tomatoes, sauteed vegetables, along with olives into pieces.
Step 7: Cook everything for 5 minutes.
Step 8: Remove, let cool and refrigerate overnight .
Step 9: Serve with slices of bread or nachos.
Publication Date: 22/12/2020
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