#CookWithBlu – Parmigiana di Melanzane with the Radisson Blu es. Hotel, Rome

Simple and regional dishes that highlight the best of local produce! The best thing? They’re easy to cook at home!

#CookWithBlu

Ingredients (Serves 4 people)

1 kg of eggplant
500 g of peeled San Marzano tomatoes
250 g of fresh tomatoes Corbarino
75 g of grated Parmesan cheese

200 g of fresh basil
100 g of buffalo milk mozzarella cheese
100 ml of fresh cream
Salt
Extra virgin olive oil

Preparation

Aubergine Base

Saute a clove of garlic in extra virgin olive oil, then remove the garlic, add the washed and cut Corbarino tomatoes, cook for a few minutes then add the San Marzano tomatoes. Salt and cook over a medium flame for about 30 mins.

Peel the aubergines into strips and slice into long slices, half a centimeter thick. Flour and fry them in extra virgin olive oil at a not exceeding 145 C° temperature

Dry the aubergines in a ventilated oven at 60 C° for about 30 minutes.

Take a 20 cm per side casserole, put on the bottom a spoon of tomato, then alternate aubergines, tomato, Parmesan, cheese and basil. To finish the casserole, put on the top tomato and Parmesan cheese.

Bake the casserole at 150° for about 35 minutes. Turn off the oven, let it stay inside for about ½ hour.

Basil Cream

Boil the basil in boiling salted water with a pinch of sugar for one minute.

Drain and cool immediately in iced water.

Squeeze and blend the basil, adding slowly the olive oil.

Buffalo Mozzarella Mousse

Cook in a bain-marie the mozzarella cheese and the fresh cream. Do not exceed 45°.

Blend and sift, then put it into the siphon and  put the siphon into the fridge for at least one hour.

Cut the parmigiana into slices and serve, decorating with drops of basil cream and the mousse of buffalo mozzarella

Have you tried this #CookWithBlu recipe at home? We’d love to see it! Share your photo or video with us on Instagram or Twitter with the hashtag #RadissonBlu!

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