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https://www.raiplay.it/programmi/esem... - Daniele Persegani, the Emilian chef, returns as the protagonist in this extra-large episode, with his rich dishes and his daring adventures together with Aunt Cri. In detail, Daniele today prepares super-stuffed aubergines. Ingredients: 2 aubergines, 1 red onion, 1 red pepper, 1 yellow pepper, 1 courgette, 1 yellow potato, 2 vine-ripened tomatoes, 300 g mixed minced meat, 1 egg, 100 g grated cheese, 1 bunch of herbs, 300 g mozzarella, frying oil, salt and pepper, extra virgin olive oil Procedure: Cut the aubergines in half, lengthwise, and hollow them out, extracting the pulp with a small knife: we need to obtain little boats, which we immerse in salted water for 1 hour. We dice the eggplant pulp, courgettes, peppers, tomatoes, potato and red onion. In a large pan, fry the diced onion with a generous drizzle of oil. After a few moments, add all the other small-diced vegetables: peppers, tomatoes, courgettes, potato. Let cook over high heat. We prepare the meatballs: in a bowl, work the mixed minced meat with the grated cheese, chopped parsley (and garlic to taste) and the whole egg. Once we have obtained a smooth mixture, we form meatballs as small as hazelnuts. We fry them in hot and deep oil until golden. We drain them on absorbent paper. In a bowl, then, we combine the meatballs and the sautéed vegetables. We add some of the diced mozzarella and mix. We drain the eggplant shells and arrange them on a baking sheet. We stuff the latter with the mixture of meatballs, vegetables and mozzarella. On each aubergine, we place a slice of mozzarella and cover the pan with aluminum foil. We put in a hot oven at 180° for 25 minutes. We take it out of the oven and serve.