Nino Di Costanzo's Recipe: Lamb Eggplant Parmigiana. Two Michelin-starred main courses in one spectacular dish.
Main ingredients
- 1 sprig of rosemary
- 1 clove of garlic
- Oil, salt, pepper as needed for various preparations
For the lamb
- 1,5 Kg lamb with bone
- 50 g oil
- 20 g butter
- Peppercorns
Method
Debone the lamb and sear it in a hot pan with oil.
Vacuum-seal it with oil, butter, rosemary, garlic, and peppercorns.
Cook for 72 hours at 65°C.
Use the bones to prepare a base for seasoning, along with a minced mixture of rosemary, thyme, salt, oil, and pepper.
For the eggplant
- 1 Kg eggplant
- chives
- Salt
- Oil
Method
Slice in half lengthwise and season with salt, rosemary, and whole garlic; bake at 180°C for 10 minutes.
Keep only the pulp, finely chop, and season with chives, salt, and oil if necessary.
For the mozzarella fondue
- 1 lt of reduced cream
- 100 g chopped mozzarella
Method
Reduce the cream, add the mozzarella, blend it all, and adjust the seasoning.
Plating
On a tray, create a layer of lamb and flatten it; repeat the same process for the eggplants and mozzarella, layer and cover with another layer of lamb (3 alternating layers: lamb-eggplants, mozzarella-lamb).
Create regular rectangles that will be breaded with breadcrumbs and pine nuts.
For the potato millefeuille
- Potato, as needed
- Cream, as needed
- Eggs, as needed
- Parmigiano, as needed
- Provolone del Monaco cheese, as needed
- Minced herbs
- Clarified butter
Method
Thinly slice the potatoes and make a sauce with cream, eggs, Parmigiano, and Provolone del Monaco cheese.
On a small tray, form the layers alternating between potato slices, cream, and minced herbs.
Bake at 160°C for 50 minutes with another tray on top, then uncover and bake for another 15 minutes at 180°C.
Cut and briefly sear in clarified butter.
For the escarole pizza
- 60 g escarole
- Garlic, anchovies, and grape must for seasoning
- Phyllo dough, as needed
Method
Blanch the escarole for 30 seconds, cool, and chop. Sauté in a pan with oil, minced garlic, anchovies, and grape must.
Cool.
Mince and use to fill phyllo dough bundles, sealing them with a Japanese-style closure.
Bake at 200°C for 4 minutes.
For the basil coulis
- 2 handfuls of basil leaves
- Boiled potatoes
Method
Blanch the basil for 2 minutes and cool.
Blend with potato cooking water, boiled potato, oil, and salt.
For the tomato coulis
- 200 g tomatoes
Method
Dice the tomatoes, sauté the minced garlic in a pan until golden, add the tomatoes, and cook for 2 minutes.
Pass through a sieve and adjust the seasoning.
Address
Daní Maison
Via Montetignuso, 4, 80077 Ischia NA
Tel: 081 993190
