Panciotti® with aubergine and scamorza
In this recipe, the savouriness of the sauce is made even more appealing by the notes of Marsala wine and its combination with Panciotti®.
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Cooking tools:
- Double boiler
- Spice grinder
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Skillet
- Colander
- Slotted spoon
- Tongs
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 egg yolks
- 50 g Marsala wine
- 20 g grated Grana Padano DOP cheese
- 5 g cocoa nibs
- 4 fine slices of bacon
- Salt and white pepper to taste
- Sugar
- 12 Divine Creazioni® aubergine and scamorza Panciotti®
- 2 tablespoons of extra virgin olive oil
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