Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

The Melanzana:

1. Salt the eggplant slices generously 2. Salt helps to reduce the bitterness of eggplants.

3. After 1/2 hours, wash the eggplants and dry them between two tea towels. While the eggplants free themselves from bitterness, prepare the tomato sauce.

4. Pour 3 tablespoons of extra virgin olive oil into a saucepan. 5. Heat over low heat. Wash, peel and chop the garlic cloves. 6. Add the garlic to the olive oil, then add the tomato sauce. 7. Let the tomato sauce cook for about 10 minutes.

8. When the tomato sauce has thickened, turn off the heat. 9. Add the basil leaves and reserve the tomato sauce. 10. When the eggplants have released their bitterness, rinse them with water. 11. Dry the eggplant slices before breading. 12. Prepare 3 bowls. In a bowl, pour the flour. In a second, break the eggs and beat them. In the third bowl, scrape some Parmesan cheese. 13. Dip each slice of eggplant in flour, then in the beaten eggs and then in grated Parmesan cheese. 14. Reserve on a plate your slices of breaded eggplant 15. Heat a large amount of extra virgin olive oil. 16. The temperature of the oil should reach 180°C 17. Fry the eggplant slices little by little. 18. Once well coloured, transfer the eggplant slices to paper towels to absorb excess oil 19. Grease a baking dish and place the first layer of eggplant next to each other without layering them. 20. Adding salt is unnecessary because eggplants always retain some salt from the cured meat. 21. Pour 2 tablespoons of tomato sauce over the eggplants and spread the sauce evenly with the back of a spoon. 22. Sprinkle with a bit of Parmesan cheese without overdoing it. 23. Cut the mozzarella into thin slices and spread part over the sauce. 24. You can replace mozzarella with a fior di latte or provola. 25. Proceed this way, in layers, until all the ingredients are exhausted. 26. Finish generously with a final layer of tomato sauce. 27. Sprinkle with Parmesan cheese to your liking. 28. Pour a drizzle of extra virgin olive oil 29. Bake the parmigiana in an oven preheated at 200° for about 45 minutes.

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