Baked aubergine with prosciutto, raw meat, tomato sauce and capers
| Difficulty
Facile
|
Preparation  30 min
|
Servings for
4 people
|
Chef Frank Oehler
Ingredients
1 big aubergine
10 -15 slices Prosciutto di San Daniele or Parma
100 g flour
100 ml olive oil
50 g of thinly chopped shallots
100 g grated Grana Padano
Rosemary, a pinch of curry
Sugo di pomodoro:
500 ml tomato passata
500 g fresh tomatoes
150 g onions
100 g celery
100 g mushrooms
200 g cherry tomatoes
1 fresh chilli
A little sugar
Thyme, garlic, salt & pepper to taste
Caper berries:
1 glass large capers
200 g breadcrumbs
50 g Grana Padano
Tartate (optional):
500 g tender veal
1 teaspoon mustard
Salt & pepper
25 g small capers
Juice of 1 lemon
2 egg yolks
Preparation
For the sugo:
Fry the chopped onions, sliced celery, mushrooms, chili and thyme with a little olive oil.
Add the tomato passata. Sprinkle a pinch of sugar and season with salt and pepper to taste. Bring to the boil then simmer until it reduces to about a third. Quarter the cherry tomatoes and fold them gently into the tomato sauce.
For the fried caper berries:
Mix the breadcrumbs with the grated Grana Padano. Toss the capers in this mixture. Then fry golden brown.
For the aubergine:
Peel and slice the aubergine. Sprinkle with salt and leave on kitchen paper for about 10-20 min. Place the slices in a bowl then sprinkle some sugar and curry on them.
Mix flour and Grana Padano (1 to 1) and coat the slices of aubergine. Fry in the olive oil and rosemary until golden (medium heat).
For the tartare:
Mix all the ingredients together and check for seasoning.
(NB: for vegetarians, omit the ham and meat and serve with baked potatoes or pasta…..)
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