So, the new-to-me camera doesn't much help my shakey hand
& its clock has turned back time three years!
I'm sure that you, like me, are an ardent fan of Charlie Hicks' brilliant monthly veg. market report, produced primarily for the benefit of his lucky customers in restaurants across the South West. In Chazza's report for early March, he includes typically eccentric details of a Tilda Swinton aubergine-related brouhaha with the salient detail that Spanish aubergines are a washout this season and melanzane from Sicily are a better bet. Well, I've had to settle for a couple of the firmer-looking specimens from the selection offered by Olis of the Walworth Road.
Cajohn's Killer Chipotle Hot Sauce. It was bound to obliterate any herbiness, but what can I say? I am having a chipotle moment. (On which subject, much more TBA!) My sauce was spicy, but not sufficiently tomatoey, so I added a tin of chopped plum tomatoes and cooked it down further.
Apparently, no-one disputes that Parmesan cheese is 'the soul' of this dish, but it's expensive and I usually buy the similar but cheaper Grana Pradano instead. I'd have used the 'firm mozzarella used as a pizza topping' that supposedly works much better than good buffalo mozzarella, but Morrisons has severely restricted its range of cheeses in order to accommodate Indian & Caribbean specialities. So, I was obliged to go across the road to Marks & Sparks and they only do the posh stuff.
The packet breadcrumbs took browning under the grill and their texture was too fine to provide much crunch; I probably used too much sauce, or not enough cheese, and the chilli was a mistake in this context; the cheeses were OK, but not stringy enough. It was pretty damn good, though, washed down with a glass of Merlot. As The Guardian's experts say, it was better warm rather than piping hot and also pretty damn good cold the next day with salad.