| 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 |
t |
Cinnamon |
| 1/2 |
|
Milk |
| 100 |
g |
Sugar |
| 50 |
g |
Bitter cocoa powder |
INSTRUCTIONS
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 <chinali@dbbm.unina.it> on Jul 25, 1997
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