Conceptual Aubergine Parmigiana - Chef Gian Marco CARLI (☆ Michelin) - POMPEI
- Recipe
CONCEPTUAL AUBERGINE PARMIGIANA - Food Pairing
CHARDONNAY 2019 Ômina Romana line
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Ingredients - (serves 4 )
- 500 gr long aubergines
- 4 medium aubergines (about 13/14 cm)
- 500 gr fiordilatte mozzarella
- 1.5 kg peeled San Marzano tomatoes
- 200 gr panko bread
- 2 medium eggs
- 2 garlic cloves
- 2 basil bundles
- 200 gr Parmigiano Reggiano aged 36 months
- Extra Virgin Olive oil to taste
- Salt and pepper to taste
- 150 gr of 00 flour
- 2 lt sunflower seed oil
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Procedure
1. Let's start with the classic aubergine parmigiana: peel the 500 gr of aubergine and cut them into ½ cm thick slices, keeping the burgeoning peels for one of the following passages. Now put the slices on the crisper tray and salt them lightly, so that the emission of vegetation water can be easier. After half an hour, you should wring the aubergines thoroughly and put them aside.
2. Cook the tomatoes with two poached garlic cloves, some oil and some basil leaves; keep cooking for 5 minutes after the boiling point, salt, add some raw olive oil and grind all of the above within the vegetable mill.
3 . Mince the mozzarella
4. Pour the 2 litres of oil in a pot and bring to 170° C, fry the aubergines until they brown and then drain them on straw paper.
5. In a baking tray, put the tomato sauce on the bottom, then start creating first layer of aubergines, mozzarella, Parmesan and basil. Repeat until 4 layers have been built
(place the aubergines opposite one another, vertically and horizontally)
6. Bake at 180° for 22 minutes and cool.
7. Heat the oil to 145°, take the medium-sized aubergines that we have left whole, pierce them with a toothpick (at least 15/20 holes) and put them in the oven with a lid on for 4 minutes (be very careful, the thermal shock can cause the aubergines to explode); once cooked, drain on absorbent paper.
8. Let theaubergines cool down and then peel them, split them in two and remove the inner part full of seeds with the help of a spoon, being careful not to break them, and put them in the fridge to harden.
With thehelp of a kitchen cutter, blend the parmigiana we have previously cooked until a homogeneous and compact mixture is obtained.
9. In the meantime, gather together all the skins of the previously peeled aubergines and bake them at 120° for 40 minutes until they are dehydrated. Cool and blend until a powder is obtained, which we will mix with the panko bread.
10. Take the peeled aubergines out of the fridge, fill them with the aubergine parmigiana cream, a strip of mozzarella and some Parmesan cheese, close the aubergine and shape them back to their original shape.
11. Flour the shaped aubergines and dip them in the beaten egg, then in the mixture of panko bread and aubergine powder. Fry at 165° for 3 minutes.
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Plate decoration
Cover the bottom of a soup plate with the tomato sauce, some leaves of fresh basil, a little raw of Extra Virgin Olive oil and place each aubergine on it.
- Chef GIAN MARCO CARLI
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Restaurant
THE PRINCE (☆ Michelin)
https://www.ilprincipe.com/
- Where
Via Colle San Bartolomeo n.4 / 8 - Pompeii (Na) 80045 Italy
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013