Recipe by Matteo Metullio: Eggplant Parmigiana Tortelli, Candied Tomatoes, Basil Sauce, and Parmesan Foam
Ingredients for 4 servings
For the Egg Pasta
- 25 g of semolina
- 104 g of type 00 flour
- 40 g of egg yolks
- 40 g of whole eggs
For the Filling
- 2 eggplants
- 500 ml of San Marzano tomato sauce
- 50 g of Parmigiano Reggiano
- 10 basil leaves
- Oil for frying, as needed
- Rice flour for coating, as needed
- Salt and pepper, to taste
For the Parmesan Foam
- 125 ml of milk
- 125 ml of fresh cream
- 15 g of type 00 flour
- 15 g of butter
- 50 g of Parmigiano Reggiano
For the Basil Sauce
- 250 g of basil leaves
- 25 ml of extra virgin olive oil
- 25 ml of vegetable oil
- Salt, pepper, and lemon juice, to taste
For the Candied Tomatoes
- 10 cherry tomatoes
- Pinch of salt
- Pinch of brown sugar
- Grated orange zest
- Grated lemon zest
- 2 sage leaves
- 1 sprig of thyme
- Extra virgin olive oil, as needed
Method
For the Egg Pasta
Knead all the ingredients until you get a smooth and homogeneous dough. Vacuum-seal the dough to compact it, then let it rest for a day.
For the Filling
Fry the salted eggplants to remove excess water. Blend all ingredients together until a creamy consistency is achieved.
For the Parmigiano Foam
Melt the butter with the flour, then add the milk and cream. Bring to a boil and add the Parmigiano Reggiano. Put everything in a siphon with two gas charges.
For the Basil Sauce
Quickly blanch the basil leaves. Once blanched, place them in a Pacojet container with the oils, freeze, and blend several times until a smooth and green cream is obtained. Adjust with salt, pepper, and a few drops of lemon juice.
For the Candied Tomatoes
Cut the cherry tomatoes in half and season with salt, brown sugar, orange zest, lemon zest, sage, thyme, and extra virgin olive oil. Arrange them on a baking sheet and place the baking sheet under a salamander at minimum power for an hour and a half. Alternatively, use an oven at 85°C for an hour and a half.
Plating
Boil the pasta and cook it. Plate the pasta with alternating layers of basil sauce, a candied tomato, and the Parmesan foam. Garnish with a few basil leaves to taste.
