Aubergine Parmigiana

Andrea Berton

INGREDIENTS

Fried purple aubergines
2 purple aubergines
date tomatoes
1 egg
1 egg yolk
breadcrumbs
peanut oil

Grana Padano Water
150 g of Grana Padano
150 g of water

Tomato and basil water
250 g of date tomatoes
60 g of basil leaves
3 g of vinegar
1.5 g of salt
pepper

Sphere
160 g of tomato and basil water
60 g of Grana Padano water

Coating
200 g of cocoa butter
8 g of salt

Aubergine mayonnaise
200 g of peeled and cubed purple aubergines
100 g of extra virgin olive oil
2 l of water
200 g of white wine vinegar
2 g of Maldon salt
0.5 g of white pepper

Cooked grated Grana Padano
50 g of Grana Padano (the part closest to the crust)

 

METHOD

Fried purple aubergines
Peel the aubergines and cut them into parallelepipeds measuring 5x3 cm, using only the seedless part. Bring the tomato sauce to the boil, immerse the aubergines and place the pan in the vacuum machine, starting it and stopping it at 98%. Leave like this for two minutes and repeat the operation 3 more times (this will make the aubergine soak up the tomato). Coat the aubergines in breadcrumbs and fry them at 170 °C.

Grana Padano Water
Bring to the boil and filter through a strainer and then through a sheet of muslin. Place in the fridge.

Tomato and basil water
Cut the tomatoes in half, place them in a bowl and season with salt, pepper and vinegar. Then leave them to marinate for an hour. Blend the tomatoes in the mixer and add the basil leaves. Place the mixture obtained in a superbag or sheet of muslin and collect the water. Place in the fridge.

Sphere
Mix these two flavoured waters and drain them into the half-sphere moulds (1 cm in diameter), then freeze at -30 °C. Take two frozen half-spheres and couple them, rubbing them on the flat side until a very fine layer melts and sticks to the other frozen side. Store at a negative temperature.

Aubergine mayonnaise
Boil the water and vinegar and boil the aubergines for 5 minutes. Drain and place in a vacuum with oil, salt and pepper. Steam at 100 °C for 2 hours. Drain the aubergines and blends them in a Bimby, drizzling in the oil used for cooking as though making some mayonnaise.

Construction
Use a needle to pierce the frozen spheres and dip them in the butter. Plug the needle hole with a little butter and keep in the fridge for two hours.

Place the Grana Padano in the microwave for 60 seconds on high power. Leave to cool and chop with a knife.

Finishing the spheres
Take the spheres and brush them with Sicilian extra virgin olive oil (Nocellara del Belice) and then coat them in the chopped Grana Padano.
 

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 Credits Brambilla-Serrani

Andrea Berton

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