Recipe by Felice Lo Basso: Durum wheat pasta alla parmigiana

Ingredients for 4

For the Parmigiano Reggiano cream

500 ml milk
300 ml fresh cream
500 g Parmigiano Reggiano
4 sheets gelatin

For the smoked eggplant cream

1 black eggplant
2 basil leaves
2 g caper powder
Salt
Pepper

For the ditalini

200 g ditalini
40 g tomato powder
Basil sprouts

Procedure

For the Parmigiano Reggiano cream

Reduce the cream and milk by half, then blend in the Parmigiano Reggiano and gelatin, previously soaked in cold water.

For the smoked eggplant cream

Reduce the cream and milk by half, then blend in the Parmigiano Reggiano and gelatin, previously soaked in cold water.

Reduce the cream and milk by 50%, then blend in a food processor with the Parmigiano Reggiano and gelatin previously soaked in cold water. Allow to cool and transfer to a piping bag.

For the smoked eggplant cream

Cook the whole eggplant with the skin on over charcoal until it is soft enough. Then remove the skin and blend with the basil leaves and caper powder. Season with salt and pepper, then transfer to a piping bag.