A side dish medieterraneo rich, with aubergines and green beans, which can also be served as a vegetarian main course. To give a strong personality to this preparation is the cacioricotta Murgella, of the Palazzo Dairy.
This was cooked exclusively for Murgella by the chef Luigi Pugliese.
1) Thoroughly wash the eggplant possibly oblong in shape, cut them into 2 equal parts and sprinkle with salt and oregano.
2) Grease them with a drizzle of oil and crumple the individual halves in a sheet of aluminum foil. Bake at 170 degrees for 35 minutes and allow to cool.
3) Clean and wash i green beans. Cook them in salted water and immediately cool them in water and ice so that they do not lose their shine. Marinade them for about half an hour in extra virgin olive oil with a clove of freshly crushed garlic and mint leaves.
4) Prepare the tomato sauce, letting celery, garlic and carrot go over low heat. Then pour the tomato puree and cook.
5) Pour a ladle of tomato sauce on the bottom of the plate, placing the freshly squeezed eggplant on top.
6) Sprinkle with a drizzle of extra virgin olive oil and then with another sauce. Arrange the green bean salad and complete with plenty of cacioricotta and basil.
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