| 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
<chinali@dbbm.unina.it> on Jul 25, 1997
A Message from our Provider:
“He who angers you, controls you!”