Organic aubergine pie with ricotta and zucchini
Ciociaro food has always been synonymous with quality in Italy and around the world. Lots of delicacies and above all genuine ingredients that tickle and satisfy the palate! The typical recipes are characteristic of the Ciociaria, authentic flavors of Ciociarian food that are handed down from generation to generation.
Here are the ingredients for this typical Ciociara specialty
Extra virgin olive oilRicotta PecorinoSeasonal vegetables
Procedure
Grill the aubergines and line the container with them. Sauté in a pan with extra virgin olive oil and onion, zucchini and ricotta. Stuff the aubergine with this mixture and cover it with more aubergine to close. Place in a bain-marie in the oven for 15 min at 180°C. Fill with tomato puree, aged percorino cheese and fresh basil.
Ciociaro food has always been synonymous with quality in Italy and around the world. Lots of delicacies and above all genuine ingredients that tickle and satisfy the palate! The typical recipes are characteristic of the Ciociaria, authentic flavors of Ciociarian food that are handed down from generation to generation.
Here are the ingredients for this typical Ciociara specialty
Extra virgin olive oil
Ricotta
Pecorino
Seasonal vegetables
Procedure
Grill the aubergines and line the container with them. Sauté in a pan with extra virgin olive oil and onion, zucchini and ricotta. Stuff the aubergine with this mixture and cover it with more aubergine to close. Place in a bain-marie in the oven for 15 min at 180°C. Fill with tomato puree, aged percorino cheese and fresh basil.
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