| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | To 6 | ||
INGREDIENTS
| 1 | kg | Melanzane; cut in thin vertical slices |
| Salt | ||
| Flour | ||
| 1 | Beaten eggs (up to 2) | |
| 1/2 | Lemon; grated lemon rind from | |
| 100 | g | Sugar |
| 50 | g | Candied citrus; finely diced |
| 30 | g | Candied orange rinds; finely diced |
| 30 | g | Peeled almonds crushed |
| 25 | g | Semi-sweet chocolate chips |
| 2 | Ameretto biscuts; crushed | |
| 2 | ts | Cinnamon |
| 1/2 | l | Milk |
| 100 | g | Sugar |
| 50 | g | Bitter cocoa powder |
INSTRUCTIONS
CHOCOLATE SAUCE Put some salt on the melanzane slices to remove the bitterness and leave them in a strainer for at least a couple of hours. Rinse and dry them with a cloth. Dust with flour and then coat with beaten egg. Fry to a golden color and while still hot pass the slices in a coating made with the sugar, cinammon and lemon rind. Prepare the sauce dissolving sugar and cocoa powder in hot milk and let boil on a gentle heat for 1/2 hour. Let cool. Mix the biscuts, chocolate chips, almonds and candied fruit. Finally, in a covenient plate/baking dish or similar, pour some chocolate sauce to cover the bottom. Then put a layer of melanzane, one of the candied fruit mixture and one of chocolate sauce. Repeat 3 times ending with all the remaining chocolate sauce. Cover with saran wrap and let stand in the fridge for at least one day. Posted to CHILE-HEADS DIGEST V4 #040 by Alberto Chinali <[email protected]> on Jul 25, 1997
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