Recipe of Giuseppe Biuso: Eggplant Cannolo
For the eggplant cream
- 3 eggplants
- 100 g fresh tomato sauce
- 1 onion
- salt
Procedure
Cut the eggplants in half lengthwise, and lay them in a baking tray seasoned with salt and oil, then bake at 185 °C for about 35 minutes.
Meanwhile, cut the onion into julienne strips and stew it slowly in a pan. Once cooked, peel the eggplant of its skin and combine it with the onion.
At this point, add the fresh tomato sauce to the mixture, stirring well, and let it cool. Complete by whisking and sieving the mixture.
For the cannoli wafer
- 300 g eggplant cream
- 66 g of isomalt
- 36 g granulated sugar
- 12 g glucose
- 1 teaspoon of charcoal
Procedure
Melt the sugars in a small saucepan over high heat, add the eggplant cream and charcoal, mix well and simmer a couple of minutes. Allow to cool to room temperature. Once cooled, place the mixture in the refrigerator to let it rest for a couple of hours.
At this point, spread it on a silpat mat, bake it in the oven at 170 °C for 12 minutes and lay it on the cannoli cone molds so that the wafer is created.
For the basil ricotta cream
- 400 g cow's milk ricotta
- 300 g basil
- 25 g salted ricotta
- 30 g milk
Procedure
Clean, blanch and cool the basil, squeeze it and add it to the ricotta previously sieved with extra virgin olive oil, pepper and salt. Blend everything for a couple of minutes and sieve.
For the cream of datterini tomatoes
- 400 g of datterini tomatoes
- 30 g of powdered sugar
- salt, pepper, herbs, basil, orange zest to taste.
Procedure
Wash and cut the datterini cherry tomatoes in half, arrange them on a plate, season with oil, salt, pepper, powdered sugar, herbs and citrus zest and put them in the oven for 2 hours at 80 °C to wilt.
Blend the cherry tomatoes, obtaining a smooth puree.
Dish composition
- 70 % Modica chocolate
Using a sac à poche, make a spike of ricotta cream in the center of the plate to lay the cannoli, previously filled with the eggplant cream.
Then decorate with more ricotta spikes, the cherry tomato cream, and a generous grating of Modica chocolate all over the plate for the bittersweet note.
