Ingredients
- 200 g porcini mushrooms plus 4 medium-sized porcini mushrooms
- 200 g aubergines
- 200 g chickpea flour
- 100 g butter
- 70 g stale white bread
- 70 g white vinegar
- 60 g vegetable broth
- 35 g cocoa powder
- 10 g spring onion
- 10 g brown sugar
- 2 eggs
- 2 egg yolks
- sunflower oil
- Parmigiano Reggiano DOP
- bread crumbs
- thyme
- laurel
- parsley
- sugar
- garlic
- extra virgin olive oil
- salt
- pepper
FOR THE «JAM OF MUSHROOMS AND AUBERGINES
Clean 200 g of porcini mushrooms and cut into cubes. Peel and cut the aubergines into cubes as well. Sauté both, separately, in a pan, for about 4-5 minutes the mushrooms, 6-7 minutes the aubergines.
Slice the spring onion and fry it in a casserole suitable for the oven with a drizzle of extra virgin olive oil and a bunch of thyme and bay leaves. Sprinkle with the vegetable broth and add a pinch of sugar and salt. Then add the sautéed aubergines and mushrooms and bring to a boil.
Cover the contents of the pot with a sheet of baking paper in contact and cook in the oven at 130 ° C for about 1 hour and 30 minutes, adding broth during cooking, if necessary.
Remove from the oven and eliminate any excess liquid, remove the aromatic bunch and chop with a knife, obtaining a coarse "jam".
FOR THE GREEN BATH
Clean 120 g of parsley and blanch it for a few seconds in boiling salted water. Cool it in water and ice, dry it and blend it quickly with 140 g of extra virgin olive oil.
You do boil 1 egg for 4 minutes, then shell it and blend it with a piece of garlic and the bread soaked in vinegar, obtaining a creamy sauce. Add the pureed parsley and blend again.
FOR THE LAND OF CHICKPEAS
Jumbled up chickpea flour with butter, cane sugar, egg yolks, cocoa and a pinch of salt.
Roll out the dough on a plate and cook at 170 ° C for 15-20 minutes. Remove from the oven, let it cool and crumble it coarsely.
FOR THE FRIED PORCINI
Clean the 4 porcini mushrooms delicately and cut them lengthwise into slices about 1/2 centimeter thick.
Beat 1 egg, season with salt, pepper and 1 teaspoon of grated Parmesan cheese, then pass the slices of porcini mushrooms first in the egg, then in the breadcrumbs.
Fry them in hot seed oil, for about 2 minutes, turning them.
Drain them on kitchen paper and serve with salt and pepper, accompanying with the green sauce, aubergine jam and chickpea ground.