Italy Eats! Italian Stuffed Eggplant Recipe (VIDEO)
Barchetta di Melanzana Recipe
If you find yourselves salivating at the thought of sinking into Italy’s most decadent dishes now is your chance to learn from the locals.
We’ve teamed up with our Italian counterparts to bring you Italy Eats! Where you will learn the secrets to mastering Italy’s most popular dishes and some recipes you have never heard of but you will definitely want to dig in to.
If you have a few minutes to spare watch this video, produced by Mixis Produzioni in Italy, and you too can eat, drink and live like the Italians do!
Chef Ines Alcivar from Primo Numero from in Puglia, Italy, shows us how to prepare one of his signature dishes, Barchetta di Melanzana.
WINE PAIRING: Saturnino Salento Negroamaro Rosato Igt 2017 – Tenute Rubino
Barchetta di melanzana
Italian Region: Puglia
Restaurant & Chef: Numero Primo, Ines Alcivar
Winery: Tenute Rubino
2 medium sized aubergines (eggplant)
Cherry tomatoes, 200 grams
Pitted olives, 20 grams
Small mozzarella balls, 200 grams
4 sun dried tomatoes
Stracciatella, 100 grams
Cook the aubergines in the microwave for 10 minutes at 900 watt.
Fry in the pan for 5 minutes
3 Onion slices
Basil pesto, 20 grams
3 Aubergine slices
*This video was produced in partnership Gran Via Società e Comunicazione.