- 6 Eggplant;
- Clove of garlic;
- Cup of oil;
- Pepper to taste
- 1 Onion;
- basil to taste
- 600g of minced pork
- 2 Tablespoons chopped parsley;
- 200gLigurian crescenza cheese;
- salt to taste
- 250g-pesto;
- Grated Malga's pecorino cheese to taste
METHOD
Wash the eggplants and cut them into halves for the length by removing
the ends. Pull out the flesh of the eggplant using a spoon and set aside. Salt
the inner part of the eggplant and let the water drain ,for about 30 minutes.
Chop the onion and shallow fry it in a pan with olive oil and a clove of
garlic, then add the minced meat and let it shallow fry.
When the meat starts to brown add the inner part of the eggplant chopped
and drained well, add salt and cook for about 3 minutes. Then add half of the
pesto and switch off the fire.
Let the mixture cool and then fill the eggplant alternating a layer of
compound with a layer of crescenza cheese. Arrange the eggplant side by side on
a baking pan previously greased or covered with baking paper, top each one with
a spoonful of pesto and sprinkle with the grated Malga's pecorino cheese; bake
the eggplant for about 30 minutes at 180 ° C.
Serve hot.
CURIOSITIES
Genovese style pesto
Genovese style pesto is inserted between the traditional Ligurian food
products recognized by the Ministry of Agriculture, Food and Forestry. The name
"pesto" is subject to a specification developed by the Consortium of
Genovese style pesto. Often in large distribution points (especially outside of
Liguria).
Malga's pecorino cheese
Sweet table cheese aged in cylindrical shape with flat side. The Ligurian
sweet cheese crust has smooth, thin, white or pale yellow, white paste, soft,
compact or sparse holes, sweet or slightly sour. The Ligurian cheese aged crust
has the most consistent, straw-colored to brown with increasing maturation,
paste white or pale yellow. It is a sweet table cheese with semi-hard paste,
made with whole milk, to which is added rennet. Produced in High Arroscia, and other valleys
of Imperia.
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