Go Back   The TrekEarth Forums >


Thread Tools

Great tyro 2012-07-28 15:23

Ciao cara Lisa,

Molto delizioso!

Despite what you say, I think this is a smashing photograph - it makes me drool, so it must be good.

It makes me think immediately of one of my favourite TV chefs - Antonio Carluccio, a lovely big teddy-bear of a man who is just so enthusiastic about food, cooking and eating. And of course, our own British cookery writer, Delia Smith, and this lovely recipe.

As I say, I love this picture. The lighting, to my mind, is perfect and I don't think that the mozarella is overexposed, but the light and shade on those delicious basil leaves is just out of this World - it's superb. And the tomatoes are obviously Mediterranean ones - not those things we get in supermarkets here and which are full of water and seeds with precious little flesh.


Kind Regards,


Old 07-29-2012, 01:02 AM
delpeoples's Avatar
delpeoples delpeoples is offline
TE Expert
Thread Starter
Join Date: Dec 2008
Posts: 3,452
Talking To tyro: Bravo Giovanni!

Bravo Giovanni

Thank you for your beautiful critique and the links. Of course you would love Antonio Carluccio, he's Neapolitan! . Funnily enough, his surname can also mean Big Carl in the dialect and is What Ive nicknamed Carlo62 here on TE

I love Delia Smith, have lots of her cookbooks, whichever were among the first I ever owned. She shouldve been knighted if she hasnt been already!

Are you enjoying the Olympics? Great opening ceremony! I think it Will be' the best yet. I havent been on TE so much as its been living me viruses, as with Ann & Will too. I can only access TE via IPhone. Check the General Forum for more info, i hope its not affecting you too!

Un abbraccio
Reply With Quote
Old 07-29-2012, 01:32 AM
tyro's Avatar
tyro tyro is offline
TE Expert
Join Date: Aug 2006
Location: Scotland, U.K.
Posts: 3,538
Default Neopolitans and Trojans.......

Ciao cara Lisa,

Gosh, I didn't know that Antonio Carluccio was Neopolitan - so that's why I like him so much! I love Italian food, of course, and I was actually looking for one of Delia's recipes - you must have tried it - where you arrange rows of alternating slices of tomato, mozzarella and fried courgettes in a dish, slobber on some olive oil, salt and black pepper and bung it in the oven until the cheese goes all gooey - fabulous! - and not a calorie in sight!

No, I don't appear to have caught the virus or Trojan which is going around. I use ZoneAlarm (the free version) as a firewall and it seems pretty good. I also use the (also free) Microsoft Security Essentials which hasn't picked up anything and, earlier today, I scanned my computer with Spybot (also free!) which failed to pick up anything. I think I did pick up something with Spybot and the Microsoft thing a couple of months ago when TE seemed to be speading some virus but I managed to get rid of it easier than some folk have. Of course, being a bit "anal", I do tend to keep an open eye for that sort of thing. Maybe not anal - maybe more paranoid?

Anyway, time to go to bed. Pity there's no mozzarella in the 'fridge. Bugger.

Un abbraccio,

Reply With Quote
Old 07-29-2012, 02:10 AM
delpeoples's Avatar
delpeoples delpeoples is offline
TE Expert
Thread Starter
Join Date: Dec 2008
Posts: 3,452
Talking Giovanni - Chef Extraordinaire

Caro Giovanni

Yes, time for you to get to bed you naughty man, jeez I don't know who's naughtier: you or Brian Mc who also seems to be burning the midnight oil Oh yeah and I got the link to the Delia salad recipe, yep that's Caprese Salad, a Neapolitan specialty no less, originating from the Isle of Capri!

I think the recipe you mean is Parmigiana di Melanzane. I don't have a Delia recipe for it, but certainly have a Super Zia recipe if you want it:

Eggplant Parmigiana

Make a tomato sauce with garlic, chilli, onions, tomatoes and basil (I also add some stock and white wine along with S&P to taste)

Slice the eggplant (aubergines) lengthways, leave the skin intact, soak in salty water with a bit of lemon for a few hours. Rinse and dry off

Fry the aubergines on both sides with plenty of oil - pat dry on paper towelling

In a large oven-proof dish, alternate layers of the aubergines, with the tomato sauce and the cheese (pecorino, parmigiano, or grana padano)

Cover the final layer with cheese and bake in a very hot oven for 40 minutes or until crust is golden

Buon appetito!

Yeah the virus thing is bugging me, I hope it gets fixed soon and I'm glad to hear you've not been affected.

Buona nottata

Last edited by delpeoples; 07-29-2012 at 02:15 AM.
Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT. The time now is 11:08 PM.

Copyright © 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.