Late-summer gems – treat yourself to vegetarian food

Summer is turning to autumn and you can feel the change in the air. Nature begins to change colour, and even the sunlight turns a warm golden yellow. The harvest also changes colour, from fresh greens to a riot of reds, yellows and oranges. In August and September the vegetable harvest is abundant, making this a perfect time to cook vegetarian dishes. The stars of the season include Finnish apples and mild aubergines, which you can use to make a delicious apple and gorgonzola risotto and pasta alla Norma.

Pasta alla Norma – traditional Sicilian aubergine pasta

Pasta alla Norma is a flavourful aubergine pasta from Catania in Sicily. The pasta is based on a rich tomato sauce and finished with deliciously salty ricotta salata. This classic Sicilian dish will win you over!

400 grams good-quality pasta (e.g. tortiglioni, mille righe, busiata, penne)
2 aubergines
Quality extra virgin olive oil
2–3 garlic cloves (crushed)
400 grams peeled tomatoes
Ricotta salata
Fresh basil
Salt
Pepper

Start by salting the aubergine. Cut the aubergine into suitable cubes and sprinkle salt over them, then leave to rest for about 20–30 minutes so that the salt draws out the excess liquid. Rinse the aubergines and dry well. Add olive oil to a pan and heat, add the aubergines and fry over medium heat until the pieces have softened and turned golden brown. Remove the aubergines from the pan and set aside. In the same pan, soften the crushed garlic, then add the peeled tomatoes, let them simmer for a moment and then gently break them up with a fork to give a saucy consistency. Let the sauce cook for about 15 minutes until it has thickened slightly. While the sauce is cooking, bring plenty of water to the boil in another pan, salt generously once the water boils and add the pasta, cooking according to the instructions until al dente. Drain the pasta, take the sauce off the heat and combine the sauce and pasta. Add the fried aubergines and mix well. Season to taste with salt and pepper. Serve and grate plenty of ricotta salata on top. Garnish with fresh basil and enjoy!

Apple risotto with gorgonzola and goat's cheese – a combination of sweet, sour and salty that tickles the taste buds

This recipe combines the sweetness and acidity of apple with the saltiness of authentic Italian gorgonzola and soft goat's cheese, and the result is utterly delicious. The recipe is inspired by top chef Jamie Oliver and is easy to make!

4 decilitres risotto rice (e.g. Arborio or Carnaroli)
1 litre chicken or vegetable stock
1 small onion
2 garlic cloves
Olive oil for frying
50 grams butter
1.5 decilitres dry white wine
175 grams gorgonzola
75 grams soft goat's cheese
Parmesan
2 slightly tart apples (e.g. White Transparent)
Lemon juice
Fresh thyme
Salt
Pepper
Walnuts to garnish

Dice the apples and toss them in lemon juice so they don't brown. Finely chop the onion and garlic. Make the chicken or vegetable stock. Start with the risotto base. Heat a splash of olive oil in a pan and soften the onions. Add the risotto rice to the pan. Stir the rice until the grains are slightly translucent. Then add the wine and let it bubble. Then add the hot stock a little at a time, stirring constantly, and only add more stock once the previous addition has been absorbed by the rice. Cook the risotto over medium heat until the rice is cooked and soft but still al dente. When the rice is ready, stir in 50 grams of butter, 1/2 decilitre of grated parmesan, a small handful of finely chopped fresh thyme, the gorgonzola, goat's cheese and diced apples. Season with salt and pepper if needed. Let the risotto rest for a moment under a lid so the cheeses melt properly. While the risotto rests, toast the walnuts briefly in a pan. Serve the risotto and finish with grated parmesan, toasted nuts and, for example, a splash of balsamic vinegar or quality olive oil.

Pssst... At Olivo you'll find ReModena's delicious apple-flavoured balsamic, which is a perfect match for this recipe. Come and taste it in the shop or order online!
https://www.olivo.fi/products/re-modena-valkoinen-balsamico-hedelmainen-250-ml