" Eggplant Stuffed With Rice – Italian Cuisine

Wash and peel the aubergines, then cut them in half, scoop out the pulp leaving a border of about 1 cm and cut the pulp into cubes.

Fry the pulp in hot oil in a non-stick pan until cooked, then drain on kitchen paper and salt.

Fry the eggplant shells in hot oil for a few minutes.

In the meantime start preparing the risotto: brown the chopped shallot with a little oil, then add the rice and toast it.
Pour in the wine, then add the puree, salt and cook with the broth, adding it a little at a time.
When the rice is al dente, add half of the Parmesan, diced scamorza, chopped basil and eggplant pulp.

Fill the eggplant shells with the risotto, place them in a baking dish, sprinkle with the remaining Parmesan and cook at 240 ° C in a preheated ventilated oven with the grill on for about 5 minutes.

The eggplants stuffed with rice are ready, serve hot to have the beautiful racy scamorza.

Recipe Discs of panissa with lemon mayonnaise – Italian Cuisine

Ingredients

200 g mayonnaise
90 g chickpea flour
lemon
parsley
peanut oil
extra virgin olive oil
salt
salt in flakes

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of panissa ischium with lemon and parsley mayonnaise, cook the chickpea flour with 250 g of water and a nice pinch of salt for 18-20 minutes, stirring with a whisk. Spread the mixture between 2 sheets of baking paper, greased with a little olive oil, obtaining a sheet 5 mm thick (panissa). Let it cool and firm. Cut out about 20 discs (ø 4 cm)
and fry them for a couple of minutes in abundant peanut oil, until they begin to brown. Drain on kitchen paper. Blend 5-6 parsley leaves with 20 g of water and mix everything
to 100 g of mayonnaise. Mix another 100 g of mayonnaise with 1 tablespoon of lemon juice and a little grated rind. Salt the panisse with flaked salt and accompany with mayonnaise flavored with parsley and lemon.

Scallops Recipe, salmon roe and endive – Italian Cuisine

Ingredients

50 g salmon eggs
50 g sour cream
20 g pine nuts
12 pcs of scallop nuts
12 pcs of escarole leaves
salt
extra virgin olive oil

Duration: 20 min

Level: Middle

Dose: 6 people

For the recipe of scallops, salmon roe and endive, toast the pine nuts in a hot pan for about 3 minutes. Grease the scallops and brown them in a hot pan for 30 seconds on each side, adjusting with salt. Mix the sour cream with 1 tablespoon of oil and a pinch of salt. Break the endive leaves and distribute them in the bowls, place a tablespoon of sour cream, the scallops, the toasted pine nuts and the salmon eggs on top and serve.