Eggplant Parmigiana, Burrata and Basil Pesto & Tiramisu
Eggplant Parmigiana, Burrata and Basil Pesto
500gr tomato in can
200gr fresh basil
50 gr fresh spinach
30gr parmesan cheese grinder
250gr fresh burrata
500ml extra vergin olive oil
2 cloves garlic
150gr all purpose flour
Salt and Pepper
Cut the aubergines into 1.5cm thick slices. Put a few pinches of salt on the aubergines to let out some water. Dry the aubergines with a little paper. Fry the lightly floured aubergines with an extra virgin olive oil in a pan for a few seconds and then place them in a baking sheet with paper. Finish cooking for 5 min at 200 °.
Cut a clove of garlic in half and put it in a pan with a little oil and cook until golden, add the diced tomatoes and cook for 10 minutes max, add some sliced basil and season with salt and pepper.
With an immersion blender, blend the pine nuts with 50 g of extra virgin olive oil then add 150 g of basil and spinach and blend quickly adding 1 or 2 ice cubes, then add the Parmesan cheese and season with salt and pepper.
Put the Burrata in a bowl and beat it hard with a whisk, add two tablespoons of oil and season with salt and pepper.
Form layers starting from the widest slice of aubergine to the narrowest, alternating with the tomato sauce and the burrata mousse, pour the pesto into the jug and pour into the plate.
Hand blender or blender
Sac a poche
4 egg yolks
2 egg white
100gr dark chocolate
100gr ladyfingers biscuits
50g cocoa powder
Beat very well with the electric whisk the egg yolks with the sugar, add the mascarpone and mix gently.
Beat the egg whites with the electric whisk until “snow firm” then add them twice to the mixture, stirring very gently. Put the mixture in the fridge overnight. Put the mixture in a pastry bag, quickly dip the cookies cut into 3 in the coffee.
Cut the chocolate into flakes.
Assemble the dish with the mascarponi cream in the sac a poche, the biscuits, the chocolate flakes and the cocoa powder.