Eggplants and fondue of Parmesan cheese d.o.p.
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6 Luppoli Bock Rossa.
6 Luppoli Bock Rossa.
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Recipe ingredients:
(for 4 people)
16 eggplant slices about 1.5 cm thick
300 g of Parmesan cheese d.o.p.
20 g of basil
Extra virgin olive oil to taste
100 g of fresh cream
Preparation:
Spread the eggplant slices on a baking tray, sprinkle with coarse salt and let stand for about 20 minutes so that they can expel the vegetation water, and then dry them in a roasting pan with a little olive oil until they become crispy. Dissolve in a water bath Parmesan cheese with fresh cream.
Presentation:
Dial 4 small cylinders overlapping 4 slices of eggplant for each one, remove the core with a carving and smooth mold and so get a cavity, into which pour the fondue of Parmesan cheese. Garnish with fresh basil.
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