Eggplant Parmigiana Tortelli, Candied Tomatoes, Basil Sauce, and Parmesan Foam | Matteo Metullio | C

Ingredients

• 25 g of semolina
• 104 g of type 00 flour
• 40 g of egg yolks
• 40 g of whole eggs
• 2 eggplants
• 500 ml of San Marzano tomato sauce
• 50 g of Parmigiano Reggiano
• 10 basil leaves
• Oil for frying, as needed
• Rice flour for coating, as needed
• Salt and pepper, to taste
• 125 ml of milk
• 125 ml of fresh cream
• 15 g of type 00 flour
• 15 g of butter
• 250 g of basil leaves
• 25 ml of extra virgin olive oil
• 25 ml of vegetable oil
• Salt, pepper, and lemon juice, to taste
• 10 cherry tomatoes
• Pinch of salt
• Pinch of brown sugar
• Grated orange zest
• Grated lemon zest
• 2 sage leaves
• 1 sprig of thyme
• Extra virgin olive oil, as needed