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

Name: 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; pepper; 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

reportergourmet.com

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

Keywords

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Foam
Sauce
Basil
Matteo
Candied
Tortelli
Eggplant
Tomatoes
Parmesan

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