A dish truly innovative and fantastic,
from an idea of ”lawyer” winner of the last edition of Masterchef,
I simplified some steps and
I’ve adapted as always to my taste,
was born a plate of the series …
“Damn, we like it a lot!”
Lovers of eggplants, pistachios,
at work with me!
Recommended wine:
Cerasuolo Cos 2012
a Sicilian red body,
soft and persistent.
And now …LIGHT THE FIRES!
INGREDIENTS:
300g chicken breast ground
-80g Of chopped pistachios
-1 Egg
-50g Grated Parmesan cheese
-Pangrattato Qb
- Extra virgin olive oil to taste
-Oil Of peanut seeds for frying
-1 Eggplant purple
-Passata Tomato
-Basilico 2 leaves
-1 Clove garlic
-Goes Up
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Prepare the dough for dumplings,
Put in a bowl, the ground meat chicken,
egg, parmesan cheese, pistachios, breadcrumbs
and salt, knead until you get a soft dough.
Cut the eggplant into thick slices,
helping with a pastry rings that has a smaller circumference
remove a part of the inner pulp,
so that in the center remains a hole that you are going to fill with the chicken dumpling.
Fry the crown of eggplant stuffed with dumpling
chicken in hot oil peanut.
Separately in a frying pan, place the oil, a clove of garlic and tomato sauce,
salt and add two basil leaves,
with this sauce are going to dress the fried eggplant stuffed.
A quick meal but special taste!
Et voila … !
