Recalling the good moments of the past season, surely stand out the dinners of the cooking academies for children, the year-end essay of the Junior Chef Academy of the various years.
This year the boys of the Junior Chef second year led by chef Luca Magagnotti chose to serve as a starter to friends and relatives one of our favorites: eggplant and zucchini parmigiana.
An evergreen that satisfies everyone, with the presentation designed by the kids, in single portion, has become a dish that is also very beautiful to look at, completed with basil oil and tomato confit.
Here is the recipe!
Eggplant and zucchini parmigiana with basil oil and confit tomatoes
Ingredients for 4 people:
200 grams of cherry tomato sauce “Terre e Tradizioni”
2 mozzarella cheeses
Basil to taste
Parmesan to taste
Peanut oil to be fried to taste
For basil oil
250 gr of basil leaves
100 ml of Salvagno Organic Extra Virgin Olive Oil
Salt to taste
Clean and cut aubergines and courgettes into slices, preferably with the slicer or at least 5mm.
Flour lightly and fry with hot oil.
Place two cross zucchini on the bottom of an aluminum baking dish.
Make up alternate layers with aubergines, courgettes, tomatoes, drained mozzarella, basil and Parmesan cheese ending only with mozzarella and Parmesan.
Close with the zucchini flaps placed on the bottom
Bake at 180 degrees for about 15 minutes.
Serve with a circle of basil oil on the plate, the inverted parmigiana and a dried tomato in the oven.
For basil oil:
Blanch the basil leaves in boiling salted water. Cool quickly in cold water or ice.
Do not wring, blend in a blender by pouring the oil flush.
èCucina uses Salvagno Organic Extravergin Olive Oli
Enjoy your meal!
The courses of the cooking academies for children begin in September, a trial lesson and selections on Tuesday 17 September at 18.00. Call us to learn more!
If you want information on upcoming dates contact us at 3341934095 or send an email to email@example.com
Or come and visit us at our Open Day on Saturday 21 September 2019 from 16.30