Schwierig
4 per.
100 min
Carmine Amarante
Zutaten
3 aubergines
For the béchamel sauce:
140 g butter
120 g flour
Nutmeg
150 g Grana Padano aged for over 16 months
1 l milk
900 g semolina
800 g flour
135 g eggs
Zubereitung
Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.
Cut the aubergines into very thin slices and grill them.
