Bottoni stuffed with eggplant alla Parmigiana | Enrico Marmo | Chef Recipes | Reporter Gourmet S.r.l
Bottoni stuffed with eggplant alla Parmigiana | Enrico Marmo
Ingredients
- 1 kg long eggplants
- 50 g tomato paste
- 50 g onion
- 10 g garlic
- 20 g oregano
- 100 g mascarpone
- Extra-virgin olive oil
- Salt
- 8 scampi 5/10
- 5 g dried oregano
- 1 kg ripe beefsteak tomatoes
- 2 cloves of Vessalico garlic
- 20 g basil leaves
- 100 g white wine vinegar
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