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Traditional style Almagro aubergine stuffed with fresh cheese and lamb gizzards

Traditional style Almagro aubergine stuffed with fresh cheese and lamb gizzards

Traditional style Almagro aubergine stuffed with fresh cheese and lamb gizzards

 

Information

Chance: Lunch, Dinner

Difficulty: Medium

Weather: 90

 

Ingredients

Medum Size PGI Almagro aubergine
stuffed with pepper 3 units
D.O. DE LA VERA Sweet Paprika
Red pepper.
D.O. Manchegan Saffron Flower Petals
Saffron.

Stuffing the aubergine:
Aubergine Flesh.
D.O. Manchegan Lamb Gizzards.
Wheat Flour.
Salt and Pepper.
D.O.Manchegan Virgin Olive Oil.
Beer.

For cheese foam:
Fresh Sheep Cheese 250 grs.
Cream 500 ml.
Gelatine 2 units.
Gelatine oil
Aubergine´s Sauce from The Can.
Virgin Olive Oil 100 dl.
Wine Vinegar 50 dl.
Fish Tail Gelatine 5 units.
Fennel powder
Fennel From THE AUBERGINE

Elaboration

Cook lamb gizzards at low temperature (70 ° C) durante100 minutes andput aside. Cut the aubergines in half, extract the flesh from inside and and leave it int its own broth. Make  a tempura (flour, cold water, salt and beer). Stuffing the aubergine: Grind the flesh that we extracted earlier along with the cheese and the gizzards we hadput aside, add salt, pepper, olive oil and paprika, leave in
fridge for 24 hours.

Gelatin oil: heat to boiling the aubergines broth from the can, pass through a strainer and rectify vinegar and oil. Make the gelatin with cold water and fish tails and mix with the broth, cool in the fridge for two hours. Fennel powder: Put the fennel in oven at 40 °C  for 12 hours and once dry grind until powder is obtained. Foam cheese: Mix cooking cream with chopped cheese, mix with whisk until boiling, add salt. Use blender and add two sheets of gelatine, chill for 1 hour and put the mix in whipping siphon. To finish: Drain the aubergines and add your filling. Fry in tempura with light oil.

PRESENTATION:
WPresent on a plate, with a bed of red pepper, fried aubergine with gelatine olive oil, saffron petals and foam cheese.

SUGGESTIONS:
Eat warm paired with a young Airen wine from La Mancha.

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