Eggplant Parmigiana with “Primo sale” Cheese and light fondue
For of all amateur and professional cooks, september is the favorite month from the point of view of raw materials. We still find the excellent fruits of the summer and start to use autumn products in our kitchens.
The organic garden of Podere il Casale at this moment is a paradise for food lovers, next to tomatoes, courgettes, cucumbers and aubergines, we find cabbages, pumpkins and other fruits of the most rigid months. We decided to offer you a recipe to say goodbye to summer using the last eggplant from the vegetable garden and, as the temperatures drop we need taste and substance, with a nice Parmigiana.
Of course we decided to give a touch of creativity to the original recipe, replacing the mozzarella with our cheese, the sauce with the baked tomatoes and complete it all with a nice light cheese fondue. The result is a delicate and tasty dish at the same time. It’s time to put on your apron and head for the kitchen!
Ingredients:
- 2 eggplant
- Cherry tomatoes
- 5-6 leaves of Basil
- Powdered sugar
- 200 g of primosale cheese
- A handful of flour
- A clove of garlic
- A glass of dry white wine
- A glass of fresh whole milk
- 200 g of grated Pecorino
- A teaspoon of cornstarch
- Extra virgin olive oil
- Salt and Pepper
Preparation:
First, put a small pot of water on the fire and cut the peel of the tomatoes with a knife. Turn on the oven and bring it to 120 °. When the water boils, dip the tomatoes and, after 30-40 seconds, pull them up and place them in a bowl of cold water to cool them.
At this point you can easily remove the peel, place them on a baking tray and season with oil, salt, pepper, chopped basil and a dusting of powdered sugar. Bake for 1h. and 20 min. Meanwhile, cut aubergine discs about 1/2 cm tall. Put the oil on the stove and in the meantime flour the aubergines. When the oil reaches the temperature, dip the aubergines, let them brown well and cook them.
Leave them to cool and dry on the absorbent paper. At this point you can prepare the fondue. Rub the pot with the garlic clove then pour the white wine. Put on the heat and let the alcohol evaporate. Then add the milk, let it reach the boil. In a separate glass, dissolve a teaspoon of cornstarch in a little cold milk.
When milk and wine reach the boiling point, turn off the heat and add the grated pecorino. Once this is dissolved, if the fondue is not of the desired consistency, re-ignite the fire and bound with the cornstarch. At this point, cut the primosale cheese and wait for the tomatoes to cook to make your parmigiana.
Plating:
Put on two layers alternating small tomatoes, a basil leaf, aubergines and primosale cheese. Complete it all adding the fondue and garnish with basil leaves.
Wine pairing:
La Regina
PRODUCTS IN THIS DISH:
PECORINO SEMI STAGIONATO
LA REGINA
