Sat, Jan 09
|Zoom, Meeting ID: 849 3608 0001
Eggplant Dumplings alla Parmigiana
Join me as we make Eggplant Dumplings alla Parmigiana from Yotam Ottolenghi's book Flavor. If you have the book the recipe is on page 156. You can also follow this link posted on The Guardian Website: https://www.theguardian.com/food/2019/apr/20/yotam-ottolenghi-dumpling-recipes-aubergin
Time & Location
Jan 09, 2021, 2:00 PM – 3:00 PM EST
Zoom, Meeting ID: 849 3608 0001
Guests
About the event
Ingredient List
90 grams Fresh Bread Crumbs
1 Kg of Eggplants, roughly 2 large, cut into approximate 1 inch cubes
1/2 cup plus 2 Tbs Olive oil
Table salt and black pepper
100 grams Ricotta
75 grams Parmigiano Reggiano finely grated
10 grams Parsley, finely chopped
1 Egg, plus one egg yolk
4 1/2 tsp All Purpose Flour
6 garlic cloves crushed
15 grams Basil leaves, roughly chopped
2 14 oz cans whole peeled potatoes, run through the food processor until smooth
1 1/2 tsp Tomato Paste
1 1/2 tsp Super Fine Sugar
1/4 tsp Chili Flakes
1/4 tsp Paprika
2 tsp Fresh Oregano finely chopped
1 2/3 cup water
45 grams pitted Kalamata olives, roughly torn in half