Posts tagged 'Pentole Agnelli'

INGREDIENTS FOR 2 PEOPLE (2 turrets) :

• 1 medium aubergine
• 2 tomatoes
• ½ medium/large Tropea red onion
• 150 gr stracciatella of burrata
• 1 glass of red wine
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons of oregano
• 1 tablespoon of chives
• 1 clove of garlic
• Fresh basil
• 1 tablespoon of granulated sugar
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• 1 tablespoon of Parmesan cheese (optional)

COOKING TOOLS :

• Pan Pots Lambs
• Non-stick pan Pentole agnelli
• Grill Pots Lambs

PROCEDURE :

First, proceed with the preparation of the aubergines:

• Wash the eggplant and cut it into very thin slices, alternate them in a colander and salt the whole surface well, finally put a plate with a weight on it;
• leave everything for at least a few hours: with this procedure you will make the aubergine water and remove that bitter taste.

• Wash the tomatoes and always cut them into thin slices, arrange them on a plate lined with parchment paper, pre-heat the oven to 140°;
• Chop the garlic, thyme, rosemary and chives and spread it generously over the tomatoes;
• Also pour a little oregano, sugar and finally distribute a drizzle of extra virgin olive oil on all the slices;
• Leave in the oven for 2 hours at 140°, the tomatoes will lose their water and caramelize slightly.

• Cut the onion into very thin slices, pour them into a pan with a drizzle of oil, add salt and when they are slightly wilted add the red wine; let simmer on low heat for 15/20 minutes.
• Take a pan, brush it with a little oil and grill the aubergines over high heat.

• Take a cylindrical pasta cup, place a few slices of aubergine on the bottom, then a few slices of tomato, 2 teaspoons of onion, 1 generous tablespoon of stracciatella di burrata cheese, a few basil leaves and a drop of oil;
• proceed to make the second layer in the same order.

• If you like, you can pour a little Parmesan cheese, some pepper, a pinch of salt and a drop of extra virgin olive oil.

INGREDIENTS FOR 4 PEOPLE :

• 12 courgette flowers
• 1 mozzarella (like mozzarella di seriate since it is drier)
• 12 anchovy fillets
• 2 eggs
• Breadcrumbs
• Peanut or sunflower seed oil to taste
• Salt to taste

COOKING TOOLS :

• Non-stick pan Pentole Agnelli

• Remove the stems and the pistil inside the flowers;
• Soak them in running water and then rinse them carefully as they are very delicate;
• Drain and dry them on paper towels.

• Once dry, fill each flower with a piece of mozzarella and anchovy fillet.

• Beat the eggs in a bowl with a pinch of salt;
• Prepare the breadcrumbs in a flat dish;
• Dip the flowers in the beaten eggs and roll them in the breadcrumbs.

• Heat the seed oil in a pot and fry the flowers, remove them when they are well browned on both sides and drain the excess oil on a paper towel.

• Lightly salt the flowers (the anchovies will already make the flowers tasty) and serve hot.