Summer sul Sula III

Un progetto molto interessante del Prof Paolo Brescia e Mr Giose Brescia. Si parte dalla Puglia in diversi porti per un giro nell’Adriatico e con a bordo uno Chef Internazionale che con passione cucinera’ in barca. Price-Prezzo : a partire da 300 euro, piu’ 100 euro di spese per la barca. Prenotazioni - Reservations Infoline : 3281428111 Email : rocco.cartia@gmail.com Www.cromoambiente.it www.roccocartia.com CUCINA PER AMANTI DEL CIBO E DELLA VELA IN GIRO PER L’ADRIATICO . . c o n C h e f Rocco Cartia

Recipe n° 1

Recipe number one..

Melanzane e zucchine ripiene (Stuffed Eggplant and Zucchini) Rocco Cartia – for 10 people 4 eggplant – about 1 pound 2 zucchini - about 1 pound 2 onions - 1 cup 200 g – 1 cup Breadcrumbs 100 gr – ½ cup Olives 200 g – 1 cup Fresh Tomato Sauce 100 gr – 5 tbsp Grated Parmesan 50 gr – ½ cup Olive oil 2 Eggs Wash and chop the Eggplant in 3 pieces each, wash and chop Zucchini to make a “cup” . Spoon out the pulp and chop not too fine, but similar size, then finely chopped the onion and set aside. Make a fresh Tomato sauce braising in a pot with olive oil, then add 1 onion chopped roughly. Let it cook slowly for about a hour seasoning with salt and pepper at the end. Cook the pulp of the vegetables with the onion in a hot pan with olive oil, salt and pepper for about 10’. Mix the Olives and the Eggs into the stuffing. Blanch the “cups” of Eggplant and Zucchini in boiling salty water for 3’ and take aside in ice and water. When everything is cool, stuff the Vegetables and place some Tomato sauce on top. Add some drops of Olive oil and sprinkle some grated Parmesan over the Tomato sauce. Cook in a preheated oven at 200° for about 20’.Serve hot or room temperature.