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coccarda

Eggplants with Brigante Cheese

alto-melanzane-al-brigante

melanzane-al-brigante


INGREDIENTS (serves 4):

3 medium eggplants
200g/7oz sliced Pecorino Brigante
250g/8.8oz tomato sauce with plenty of basil
100g/3.5oz Pecorino Romano

DIRECTIONS
Cut the eggplants into 1 cm rounds.
Sauté in plenty of sunflower oil, drain and soak up the excess oil using a paper towel.
Fill a cake pan with a thick layer of tomato sauce, then alternate layers of eggplant, tomato sauce, a sprinkling of Pecorino Romano and a layer of sliced Brigante cheese.
Repeat the layering process, alternating the ingredients and spiraling the rings upwards.
Bake in the oven for 10 minutes at 180°C/356°F.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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