Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 100 minuti |
Ingredients
| 700 g | eggplant |
| 300 g | Tomato Passata Sterilgarda |
| 50 g | stale bread |
| 300 g | minced pork |
| 1 | onion |
| 60 g | white wine |
| 6 | basil leaves |
| 175 g | Caciocavallo |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
| q.b. | cheese |
Preparation
- First, wash and dry the eggplants. Cut them in half lengthwise, along with the stem. Scoop out the insides of the eggplants.
- Coarsely chop the pulp. Finely chop the onion. Pour the oil and onion into a pan and sauté for a few minutes.
- Add the meat and brown for 3-4 minutes. Deglaze with the white wine, let it evaporate, and then add the eggplant pulp.
- Cook for 4-5 minutes, season with salt and pepper, and add the Sterilgarda Tomato Puree (reserving about 30 g) and the basil leaves. Turn off the heat.
- Cut the stale bread into small pieces and blend it in the blender.
- Grate the caciocavallo cheese with a coarse-holed grater. Add the breadcrumbs and cheese to the pan and stir.
- Now arrange the aubergines in a baking pan, oil, salt and stuff the aubergines with the filling.
- Spread the reserved Sterilgarda Tomato Puree on top, drizzle with oil and bake in a preheated static oven at 200° for 30 minutes.
- Once the cooking time is up, serve the stuffed aubergines piping hot.
Start by filling the bresaola and ricotta parcels. In a bowl, whisk the Sterilgarda ricotta until creamy. Add the roughly chopped pecans and chopped arugula. ...
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