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aubergine HUNKAR BEGENDI cheese mix Tomatoricotta filling aubergines potatoes Parmesan cheese salt black pepper nutmeg Gruyere Provolone Mozzarella aubergine Ricotta egg tomatoes basil italian roma tomatoes salt olive oil thyme parsley rosemary fennel celery carrots extra virgin
Viewed: 23 - Published at: 5 years agoIngredients
- 3 lb Aubergine Kosher salt
- 3 lb Hunkar begendi, (recipe follows)
- 1 lb Cheese mix, (recipe follows)
- 2 3/4 lb Tomato/ricotta filling, (recipe follows)
- 2 x Aubergines
- 3 x Potatoes
- 2 c. Parmesan cheese
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/8 tsp Nutmeg
- 5 1/3 ounce Gruyere
- 5 1/3 ounce Provolone
- 5 1/3 ounce Mozzarella
- 1 3/4 lb Aubergine
- 1 lb Ricotta
- 1 x Egg
- 9 ounce Oven roasted tomatoes
- 1 ounce Basil leaves Salt and pepper to taste
- 5 lb Italian Roma tomatoes
- 1 ounce Kosher salt
- 1 1/4 lb Bocconcini
- 8 ounce Extra virgin extra virgin olive oil Kosher salt, to taste Freshly grnd black pepper, to taste
- 1/4 ounce Fresh thyme
- 1/4 ounce Fresh parsley
- 1/4 ounce Fresh rosemary
- 10 ounce Thinly shaved fennel
- 10 ounce Thinly shaved celery
- 2 ounce Thinly shaved carrots
- 1/4 c. Extra virgin extra virgin olive oil Salt and pepper, to taste
Method
- Thinly slice round aubergine.
- Sprinkle with Kosher salt and set aside.
- Once the bitter juices have been released, squeeze to extract the rest.
- Rinse with cool water and again squeeze to remove the excess water.
- Set aside.
- Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.
- Yield: 6 servings
- HUNKAR BEGENDI:Char aubergine over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam.
- Once cold sufficient to handle, remove the charred skin.
- Scrub potatoes clean and bake with skin on.
- When cold sufficient to handle, break apart and place in robot coupe along with the aubergine.
- Pulse.
- Then add in the rest of the ingredients.
- Yield: 3 pounds
- CHEESE MIX:Shred and mix together.
- Yield: 1 lb.
- TOMATO/RICOTTA FILLING:Slice aubergine lengthwise and rub with extra virgin olive oil.
- Place cut side down on sheet pan and roast in 375 degree oven till cooked throughout and tender.
- Place all ingredients in food processor and fully incorporate.
- Correct seasonings.
- Yield: 2.75 pounds
- TOMATO WATER:Coarsely chop the tomatoes and toss with the salt.
- Wrap in a cheesecloth bundle and put in a strainer placed over a large bowl.
- Refrigerateovernight.
- Yield: 2 qts
- MARINATED BOCCONCINI:Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.
- Yield: 1 1/4 pounds
- FENNEL SALATA:continued in part 2
