Recipe by Enrico Marmo: Bottoni stuffed with eggplant alla Parmigiana.
Ingredients for 4
For the eggplant Parmigiana
- 1 kg long eggplants
- 50 g tomato paste
- 50 g onion
- 10 g garlic
- 20 g oregano
- 100 g mascarpone
- Extra-virgin olive oil
- Salt
Preparation
Peel the eggplants and set the skins aside. Cut the eggplants in half lengthwise. Score them. Season with oil, salt, and oregano. Cover with aluminum foil. Bake at 350°F for 50 minutes. Remove the pulp. Dry it in a saucepan with the onion, garlic, and tomato paste. Let cool in a stand mixer. When the temperature is below 30°C, add the mascarpone. Put the filling in a piping bag. Leave to rest in the fridge for at least an hour.
For the oregano scampi
- 8 scampi 5/10
- 5 g dried oregano
- Extra-virgin olive oil
- Salt
- Lemon juice
Procedure
Marinate the scampi, cleaned and shelled, in lemon juice, oregano, salt, and oil for 20 minutes. Cut into 3 cm pieces.
For the tomato sauce for the salad
- 1 kg ripe beefsteak tomatoes
- 2 cloves of Vessalico garlic
- 20 g basil leaves
- 100 g white wine vinegar
- Salt
Procedure
Peel the tomatoes and set the skins aside. Marinate the tomatoes cut into eight pieces with all the other ingredients for 36 hours in the refrigerator. Remove the liquid formed in the container. Filter and whip with extra-virgin olive oil.
For the bottoni
- 300 g flour
- 50 g whole egg
- 100 g egg yolk
- Method
- Dry the tomato and eggplant skins. Blend. Knead all the ingredients together, including the skins. Roll out the dough very thinly. Form into buttons 3 cm in diameter, in which the various shades of color given by the skins are clearly visible.
- Dish composition
- Extra virgin olive oil
- Salt
Procedure
Cook the bottoni for 2 minutes in plenty of salted water. Drain. Season with oil and a little salt. Place them on the base of the plate. Place a piece of marinated scampi on top of each one. Finish with the tomato salad.
