Fennel of eggplant on smoked grilled smoked and confit tomatoes
second courses from Italy
translated by Italian with
quick and easy dish. It can be eaten hot or cold as an appetizer or as a main course.
Peel the eggplant eliminating the stem and the base peel them, cut them in half and cut into cubes.
Boil eggplant in salted water for 5 minutes, then drain and leave to cool.
Once cooled, squeeze with your hands by removing the excess water: very important step for the success of the recipe.
Put the mixture into a bowl and add egg, pecorino, parmesan and salt to taste
Put the bread to soak with a little 'of water once softened, squeeze and add to mixture.
Mix with chopped parsley, salt and pepper to taste and mix together.
Once you obtained a homogeneous knead mixture with your hands and made of the most flat patties that round.
Add a central piece of smoked cheese.
Close the meatball and impanatela with breadcrumbs.
Put a layer of parchment paper on a baking sheet, lay the meatballs and bake at 200 for about 10 minutes, then turn and bake for another 10 min the crust will be golden.