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Eggplants and fondue of Parmesan cheese d.o.p. | Birrificio Angelo Poretti
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Eggplants and fondue of Parmesan cheese d.o.p.

BEER PAIRING:
6 Luppoli Bock Rossa.
Difficult 45 min
DISCOVER PORETTI 6 Luppoli Bock Rossa >>

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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