All recipes written by Gordon Ramsay
Perhaps the most famous dish of Italian culinary tradition which becomes gourmet, in this variant rich in flavors and aromas. The eggplant parmigiana rolls with marinara sauce they are a delicious and refined option to enrich your menu. Simple and clear steps to know how to prepare these inviting rolls, perfect for conquering the most demanding palates and delighting your guests with aexplosion of taste.
They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.
They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.
The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.
The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.
Wash the aubergine, remove the stem and cut into half a cm thick slices.
Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.
Mix the tomato puree with a little oil and a pinch of salt and pepper.
Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.
Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.
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Ingredients for 4 people
1.5 liters of meat broth
320 g Carnaroli rice
80 g grated Parmigiano Reggiano PDO
50 g butter
35 g DolceAgro with Ponti Truffle (alternatively Ponti High Density Balsamic Vinegar of Modena)
30 g white wine
20 g shallot
salt
Chop the shallot and fry it in a saucepan with a knob of butter for 3 minutes over low heat. Add the rice and toast it for 4 minutes, being careful not to burn the shallot; blend with the white wine at room temperature, let it evaporate and pour in the boiling broth to cover the rice. Season with salt and cook, adding the broth several times and stirring frequently. Remove the risotto from the heat, cover the saucepan with a lid and let it rest for 1 minute, then stir first with the butter and then with the Parmesan, leaving the rice creamy (if necessary, add a small amount of broth to better emulsify the preparation ). Spread the risotto on hot dishes, season with Ponti DolceAgro with Truffle or Ponti High Density Balsamic Vinegar of Modena, garnish with a few small sage leaves and serve.
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