Panciotti® with aubergine and scamorza cheese, sweet fennel, homemade bread, pine nuts and tomato cream
x4
Ingredients for 4 people
12 Panciotti® with aubergine and scamorza cheese
pine nuts to taste
1 Spring onion
tomato paste to taste
extra virgin olive oil to taste
salt, pepper and sugar to taste
garlic in shirt to taste
For the cream of fennel
200 g Fennel
1 Spring onion
extra virgin olive oil to taste
For the bread crumble
400 g Homemade bread
40 g White onion
2 preserved anchovies (fillets)
100 ml extra virgin olive oil
Gaskets
Fennel
Parsley
Fried tomato
Procedure
For the fennel cream:
wash and cut the fennel. In a saucepan brown the spring onion, previously cleaned and cut. Add fennel and bring to the boil with a little water. Add salt and pepper. We sift and keep warm.
For the bread crumble:
pass the bread in the chair. Chop the onion finely, brown it in a pan with olive oil, add the anchovy fillets and finally the crumb obtained. Cook over a low heat until the crumb is golden and crispy.
Finishing:
brown the onions and garlic with olive oil. Cook the Panciotti® with eggplant and scamorza, then , we sauté in the pan together with the bottom, add the pine nuts and add salt, pepper and sugar. Mix everything with a little olive oil. Serve with the concentrate on the bottom of the dish, the Panciotti®, the fried fennel and the bread crumble.
Chef Massimo Mantarro for Master Show event of 27 March 2017
Certosa dei Cavalieri, Acireale (CT)
