Ingredient: Aubergines

Quality, authenticity, excellence
Aubergine parmigiana

Second courses

Aubergine parmigiana

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

100 min

Servings:

1 Portions

Ingredients:

3 Aubergines
500 g of Smoked provola
1 Golden onion
Extra virgin olive oil
Fine salt
1 kg of Tomato puree
150 g of Tipico IT's Granetta di Capra
Basil
Black pepper
Peanut oil

PREPARATION

1

To prepare the aubergine parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the olive oil. Let it brown, stirring often to avoid burning. Then add the tomato puree.

2

Adjust the salt and add the basil leaves. Leave to cook over a gentle heat for 40-45 minutes.

3

In the meantime, cut the smoked provola into cubes, keeping a piece aside for the end.

4

Now move on to the aubergines, clean and trim them. Slice lengthways into 4-5 mm thick slices.

5

Then fry the aubergines in hot oil, dipping a few pieces at a time. As soon as they are lightly browned, drain them on a tray with paper towels.

6

Finally move on to the composition: start by pouring a little sauce into a 20-30 cm baking dish. Form the first layer by arranging the aubergine slices, pour the tomato sauce, spread it and add some cubes of smoked provola. Sprinkle with Granetta di capra and basil leaves. Start again adding the tomato sauce and the aubergines, which should be placed in the opposite direction.

7

And then the cheeses and the basil leaves. Continue in this way until you reach the last layer of aubergines, which you will season, once again, with the sauce and the smoked provola cheese that you have set aside.

8

Finish with the Granetta di capra and bake in a preheated static oven at 200° for about 30 minutes. Once the cooking time is up, let it rest for about 15-20 minutes before serving your aubergine parmigiana.

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Quality, authenticity, excellence
Aubergine and ricotta salata di bufala rolls

Second courses

Aubergine and ricotta salata di bufala rolls

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

200 g of Tipico IT's ricotta salata di bufala
2 Aubergines
50 g of Tipico IT's Granetta di Capra
56 Leaves of basil
Tipico IT’s Extra virgin olive oil
Black pepper

PREPARATION

1

Take the aubergines, wash them accurately, eliminate their endings and cut them into slices in length. Cover them with some coarse salt and let them rest in a colander in order to eliminate the water in excess.

2

In the meantime, take the ricotta salata di bufala and put it in a bowl. Start to soften it with a fork until it becomes creamy. Subsequently, add some Granetta di Capra and the chopped basil leaves.

3

Now, dry well the aubergines. Warm the grill and cook all the slices being careful not to burn the borders.

4

Once ready, let them cool and then proceed by forming the rolls: take a slice of aubergine and put a spoon of the ricotta salata filling, that you prepared previously, on one side. Then roll the slice on itself and with the help of a toothpick, close the roll.v

5

Now put them in the fridge and let them rest for about 15 minutes. Passed the necessary time, your aubergine and ricotta salata rolls are ready to be served.

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Quality, authenticity, excellence
“Quattro formaggi” aubergines

Second courses

“Quattro formaggi” aubergines

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

4 Aubergines
200 g of Tipico IT’s Mozzarella Fior di Latte
120 g of Tipico IT’s Gorgonzola dolce
160 g of Tipico IT’s Stracchino
60 g of Tipico IT’s Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Pepper

PREPARATION

1

Firstly, start with the preparation of the aubergines: cut them in half and with the help of a knife, start digging them to obtain a surface to fill in.

2

Keep the extracted pulp aside for the preparation of the filling. At this point, sprinkle your aubergines with salt and extra virgin olive oil and bake them in the preheated oven at 180°C for about 20 minutes.

3

Meanwhile, prepare the filling: firstly, retake the extracted pulp from the aubergines, reduce them into little cubes and start cooking them in a large pan with a trickle of olive oil, salt and pepper.

4

Once the cubes are cooked, keep them aside so that they can cool down and prepare the cheese filling.

5

Take the mozzarella fior di latte and before reducing it into little cubes, drain it well so that it can lose the liquid in excess; cut the Gorgonzola into little pieces.

6

Now that your aubergines are ready, you can proceed with the filling: after having created a first layer of mozzarella, place down the little aubergine cubes, which in the meantime will have cooled down and finally finish with the other cheeses.

7

As last layer, sprinkle an abundant handful of grated Grana Padano. At this point, your filled aubergines are ready to be baked at 180°C for about 10-15 minutes. When the surface will be golden brown, take them off the oven and serve them hot, to taste their irresistible and stringy filling.

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