Divide the eggplant in half and cook in the oven at 180 for 30 min. Remove the meat and keep the liquid formed during cooking. Puree the flesh with the cooking liquid and add salt and oil. Chopped and toasted Amaretti Cloister soft. In a bowl mix the ricotta with olive oil, salt and herbs. Roasted with a little olive oil until it is brown bread. Add the ricotta with the grated lemon rind. Arrange the toasted in the pot over the eggplant cream, add two tablespoons of cottage cheese flavored, chopped amaretti and oil.
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