3 medium eggplants (about 2 pounds)
1 salt
1/2 cup olive oil
2 tsp oregano
2 tbsp coarsely chopped fresh mint
A Recipe for
Bistecche Dei Poveri Poor Man's Steaks
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Bistecche Dei Poveri Poor Man's Steaks is one of thousands in the Recipes-to-go Meat Cookbook.
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Bistecche Dei Poveri Poor Man's Steaks from the recipe cookbook of Recipes-to-go (Meat)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
In Sicily bistecche like these are served as an antipasto, a
contorno, or, when a charcoal fire is going, as one of many dishes in
a mixed grill."
Start your outdoor grill Cut the eggplants into lengthwise slices
about 1/4 inch thick.(Throw away the outermost, curved slice, which
is mostly skin. Salt eggplant and let stand. While the eggplants are
standing, mix the olive oil with the oregano and chopped mint leaves.
When the fire is ready, take as many slices as will fit on your grill,
brush them on one side only with the flavored oil, and put them on to
brown oiled-side down. While they are grilling, brush their top sides
with more oil. When done on both sides, remove to a serving platter,
brushing with just a bit more oil, and keep warm until all the slices
are cooked. Serve hot. For 6
From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared
By: Pat Stockett
Serves: 6
Bistecche Dei Poveri Poor Man's Steaks Recipe brought to you by Recipes To-Go