Eggplant puff-today's kitchen… Samanta

A starter with guaranteed success, superfine taste and inviting odor are the characteristics of the dish prepared by Samanta. Few ingredients, skilfully united, give shape to this appetizer that does not require any special fatigue or preparation. The simplest things are always the most good things recite an ancient saying and Samanta has made her this concept… Let's try to achieve this with the ingredients shown below.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


2 Eggplant
200 grams of tomato
200 grams of Asiago
1 Bunch of basil
Grated Roman pecorino to taste
Salt, pepper and E.V.O. oil Taste

____ _____… ___ _____… __ _____…… _ _____…


To prepare the eggplant puff, we must first slice the eggplants and make some high slices about one finger. We also slice the tomato and put it in a baking pan lined with parchment paper. Anoint everything with oil, we climb and pepper and we supply, in preheated oven, at 250 ° for 20 '.
After cooking time, bake and prepare to compose the puff.
With the help of a coppapasta, we begin to compose the puff. At the base we put a slice of eggplant then a couple of slices of tomato, a few leaves of basil and a slice of cheese and repeat the sequence two more times. Finish all the slices, move them on the baking sheet, add a drizzle of oil and pass in the oven, at 180 °, for 5 ' before serving.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Place the pastry in the center of the dish, sprinkle with ground pepper at the moment and a little Roman pecorino and complete the decoration with fresh basil leaves.

Enjoy your meal!!!!!

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