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https://www.raiplay.it/programmi/esem... - Fabio prepares a delicious and impressive dish. Start by frying the aubergines sliced lengthwise in plenty of oil, as well as the scraps of the aubergine trim cut into cubes. In a bowl, mix the sheep's ricotta with grated cheese, basil, fried aubergine cubes, dried tomatoes, salt, pepper and nutmeg. After lining a donut mould with the fried aubergine slices, he pours half of the ricotta cream inside, covers with slices of cooked ham and finishes with the remaining ricotta cream and aubergine slices. He bakes the flan in the oven for 20 minutes at 180°. In the meantime, Fabio prepares the fondue by heating the milk to which he then adds the corn starch dissolved in cold milk. After cooking for a few minutes, he adds the grated caciocavallo and mixes until obtaining a smooth cream. Fabio then puts the tomatoes, cut into quarters and seasoned with oil, garlic, onion, salt and pepper, in the oven for 20 minutes. Once cooked, he passes them through a food mill and then cooks the resulting sauce in a saucepan with garlic and oil. After turning out the donut, Fabio pours the caciocavallo fondue on one half and the tomato sauce on the other. Ingredients 4 aubergines 700 g of sheep's ricotta 100 g of caciocavallo 150 g of cooked ham 100 g of dried tomatoes 1 l of seed oil basil nutmeg salt and pepper For the roasted tomato sauce: 700 g of vine tomatoes 2 cloves of garlic ½ onion extra virgin olive oil For the fondue: 500 ml of milk 35 g of corn starch 120 g of grated mature caciocavallo Cooking: 180° for 20 minutes 200° for 20 minutes