Thursday, April 29, 2010

Chef Ron's Eggplant Rollatini

The Executive Chef's la Alta Cucina Video Recipe Series: Episode 1-A, EGGPLANT ROLLATINI RECIPE 1 Large Fresh Eggplant 1 cup whole milk 1 pinch fresh ground nutmeg 4 Jumbo Fresh Eggs (on 1 egg- separate yolk from white) 1 cup flour 1/4 pound or 1 cup grated best available Parm or Romano 1 cup Ricotta 1/2 cup shredded Mozzarella 3 or 4 Basil Tops Salt & Pepper (taste) 1/2 cup Olive Oil (use the "pure" or other low-grade blend with a higher smoke-point than XV) 2-3 ounces fine Parma Prosciutto- VERY thin sliced 2 cups Marinara Sauce (See Web Site for Recipe) In a large bowl, grate nutmeg into Milk, add a pinch salt Slice 4-6 slices lengthwise from Eggplant- 1/8-1/4 inch thick immerse slices through milk, cover & rest for 20 minutes Prepare en glace mis en place- separate bowls of flour & a bowl of 3 eggs PLUS 1 egg white mixed with 1/4 cup fine-grated Parm-Romano, a chiffanade basil top, salt & pepper remove Eggplant Cutlets from Milk, shaking off excess dredge through flour, shake off excess Immerse in egg batter, until all are covered with egg Put a large skillet on the fire (med-high) add the Oil- Pan Fry Cutlets (350 F Oil) for 30-60 seconds, each side, until Light Golden brown drain On Paper towels, Pat Dry Cutlets when done Mix 1 cup ricotta, 1/2 Cup Mozzarella & Remaining Parm-Romano with 1 Basil-Top Chiffanade, 1 egg yolk, Salt & pepper Spread Cheeses Mix over Cutlet, skinny side to Fat side, leave 1/2 inch bare at fat end Gently Roll Skinny to Fat, evening out the ...
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