INGREDIENTS
- Recipe for 12 individuals.
- For the porchetta:
- – 1 Pork breast.
- – 1 Pork pork.
- For the marinade:
- – 50 g of fennel seeds.
- – 50 gr of anise seeds.
- – 50 gr of coriander seeds.
- – 1 Head of garlic.
- – 4 grated tomatoes.
- – 1 dry chili pepper that isn’t very spicy
- For the eggplant gratin:
- – 1 Lt of tomato sauce.
- – 1 Lt of white sauce.
- – 500 gr of milk cream.
- – 6 eggplants.
- – 500 gr of mushrooms.
- – 4 Onions reduce into cooked julienne strips.
- – 1 bunch of basil.
Porchetta with eggplant gratin, a basic Italian dish with oven-roasted pork
PROCEDURE:
For the porchetta:
1. Bone the breast, paint nicely with the marinade and place the carre inside, roll, tie and cook dinner in a 150ºC oven till the leather-based could be very crispy and the meat is nicely cooked. Reserve scorching.
For the marinade:
1. With just a little oil, brown the sliced garlic, then add the seeds, adopted by dried chili and at last the paprika, shortly add the grated tomato and cook dinner till it turns into a puree-like preparation.
2. Course of in a blender and put aside.
For the eggplant gratin:
1. Minimize the eggplants into slices and brown them on a grill. As soon as cooked, place them on a clay or iron tray, then cook dinner the mushrooms with just a little oil.
2. And as soon as it’s cooked, add them on high of the eggplants, then add the beforehand cooked onion julienne.
3. Place just a little of the tomato sauce and half, mixing as if it have been a marble, place the cream combined with the white sauce.
4. Add cheese on high and convey to gratin, as soon as it comes out, place
basil leaves, black pepper and olive oil.
Plating:
1. Place the meat on a platter and convey it to the desk together with the gratin.
eggplants.
