| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Italian2 |
2 |
servings |
INGREDIENTS
|
|
Celestino drago |
| 1 |
c |
Grated parmesan cheese |
|
|
Los angeles restaurant |
| 2 |
tb |
Bread crumbs |
| 7 |
|
Japanese eggplants |
| 2 |
|
Eggs |
| 1 |
|
Zucchini |
| 1 |
tb |
Butter |
| 1 |
|
Sweet red pepper tomato-basil sauce |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Olive oil |
| 1 |
md |
Potato; thinly sliced |
| 1/2 |
tb |
Chopped onion |
| 1/2 |
md |
Onion; thinly sliced |
| 3 |
c |
Diced tomatoes |
| 3 |
tb |
=to 1 bunch basil |
| 4 |
tb |
Chopped fresh basil |
|
|
Salt |
| 1 |
ts |
Chopped fresh oregano |
| 1 |
tb |
Butter |
|
|
Salt |
| 1 |
tb |
Flour |
| 1 |
|
Tomato; seeded and peeled |
INSTRUCTIONS
IL TIMBALLO DI MELANZANE CON PREA DI POMODORO (Drago's Eggplant Souffle in
Tomato-Basil Sauce) Peel eggplants, cut into cubes and set aside. Cut whole
zucchini into quarters. Remove centers and discard. Cut remaining zucchini
into cubes and set aside. Repeat process with pepper and set aside.
Heat oil in sauté.pan, add eggplant cubes, potato, onion, basil and oregano
and season to taste with salt. Sauté.until golden. Add tomato and cook
approximately 10 minutes.
Pour eggplant mixture into food processor and blend until smooth. Add
Parmesan cheese, bread crumbs and eggs into processor and blend 5 seconds.
Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped
zucchini and pepper and fill rest of cup with processed eggplant mixture.
Cook in bain marie at 350F 40 minutes.
Remove timbals from oven and let standin warm place 15 minutes.
When ready to serve, spoon small amount Tomato-Basil Sauce on individual
serving plates, then flip souffle cups onto top of each plate. Serve warm.
Makes 8 servings.
Drago serves these individual souffles as appetizers at his restaurant.
It's a wonderful use of eggplant, one of the most commonly used vegetables
in Sicily. It's essential that you use good Parmesan- the cheese is what
rounds out the flavor.
For Tomato-Basil Sauce:
Place olive oil and onion in saucepan and sauté.until golden. Add tomatoes,
basil and season to taste with salt. Cook 10 minutes on low heat.
Melt butter in separate pan, add flour and mix well. Add butter- flour
mixture to tomato sauce and cook few more minutes. Remove basil leaves from
sauce and blend sauce in blender until smooth and creamy. Makes 2 cups.
Per serving: 909 Calories (kcal); 70g Total Fat; (67% calories from fat);
30g Protein; 46g Carbohydrate; 249mg Cholesterol; 1014mg Sodium Food
Exchanges: 1 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates
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