Summer has arrived!
I can tell, not because the daily high temperature is steadily at 35 degrees Celcius, but because the aubergine are ripe and ready for the eating.
They sing their little song every morning when I open the door and face the vegetables garden.
Today I could not hear the song anymore. I had to make my heart stone-cold, and face the inevitable: I was going to have the aubergines for lunch.
Respect for the ingredients in ceremonies of this sort is mandatory.
The original flavours must dominate the experience.
The sweetness of the flesh must accompany the traveller for long after the meal is over.
So they were grilled with a touch of olive oil, and served on a bed of coarse sea salt.
The company the grilled aubergine demands is noble.
Noble in its extreme simplicity.
It had to be skinless sausage, Italian style.
Extremely good quality pork belly, deboned and minced coarsely.
Then garlic, salt and pepper. Mix well, compact in a container so that there are no air bubbles left in the mix, and refrigerate for at least 2 hours.
Then grill in fierce fire.
The result is more than satisfying. The meat is extremely juicy and tasty, with incredible texture.
It accompanies well the protagonist of the meal, the sweet, tender, delicious aubergine.
A red with character, like a Rosso di Montalcino, paying tribute to the culture that created this sausage, should accompany the meal.