mezzelune alla parmigiana

mezzelune alla parmigiana

Recipe by chef @Federico Costa

Ingredients for 4 people

1 Tenuta Agrilat buffalo mozzarella
300 g of semolina flour
3 eggs
2 eggplants
2 tablespoons of tomato paste
Extra virgin olive oil as needed
Parmesan to taste
A handful of basil leaves

Prepare the semolina pasta as per your traditional recipe then let it rest in the refrigerator for an hour covered with a clean cloth. While the dough rests, prepare the filling. Cut the aubergines into cubes and sauté with extra virgin olive oil. Blend the mozzarella with the tomato until you get a creamy mixture. Roll out the dough and cut it into 6/8 cm diameter circles. Place the eggplant cubes and the creamy mixture in each circle. Close in a crescent using a fork. Cook in a pan: melt a cube of butter, add the crescents and cook by adding boiling salted water until cooked, then serve. To decorate: a buffalo with its water, a bunch of fresh tomatoes, a basil sauce made with oil and freshly blended leaves or spices to taste.

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