Chef Maurizio Amato, of the Veleno Brescia restaurant, has prepared a very creative version of the mozzarella in the carriage, the parmesan in the carriage, welcoming our challenge with the right spirit #laricettacheunisce
The beauty of the kitchen is that there are no limits, cooking is fun and experimentation, a meeting of tastes and traditions and in this inviting recipe chef Amato has combined two magnificent dishes of the Italian gastronomic tradition: the mozzarella in a carriage and the eggplant parmesan . Let's find out how to prepare the Parmesan in a carriage of Poison.
Ingredients
600 g crusty bread
500 g buffalo mozzarella
200 g flour
1 l tomato
3 eggplants
6 eggs
6 eggs
1 l Sunflower oil
Breadcrumbs Q.b.
Basil to taste
Method
Cut slice the mozzarella the day before and let it rest, so that it loses excess water. Take the bread in the box and on each slice reclined layered the mozzarella, the tomato and the aubergines cut into slices and fried previously, add a few leaves of fresh basil and cover with another slice of bread in a box.
Apart from beat eggs with salt and pepper; in two other separate containers put the 00 flour and the breadcrumbs instead.
Take the Parmesan in a carriage and pass it in the flour, then in the egg, removing the excess residues and finally in the breadcrumbs, let it rest for 30 minutes. fry in boiling oil at 180 degrees until a beautiful golden breading is obtained.
