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Parmigiana di Melanzane

BY PEPPE GUIDA - True to Napoli’s gastronomic tradition, this course can be enjoyed for breakfast, lunch, or dinner. The variations of this dish are endless, but Peppe Guida loves to serve the traditional recipe of the Peninsula.

Wie vorbereiten?

SERVE HOT

STEPS

  • Preheat the oven to 180 C. Next, boil water in a pot. Reduce to low heat once boiled and place the tomato sauce inside (in the packaging).
  • Take an oven-proof bowl and tip the eggplant-mozzarella tower box upside down into the oven-proof bowl.
  • Take the tomato sauce out of the hot water after 5 minutes, cut the bag and pour it over the eggplant-mozzarella tower. Place it in the preheated oven (180 C)for 15 minutes.
  • Carefully take out the bowl and garnish with parmigiano, eggplant skin and basil leaves.
  • COMPONENTS:

    Eggplant-mozzarella tower, tomato sauce, parmigiano, basil leaves, eggplant skin.

    NECESSARY EQUIPMENT:

    Oven, pot (for hot water), palette knife, kitchen tweezers, spoon, scissors.

    PLATE SUGGESTION:

    Oven-proof bowl.

    PREPARATION TIME:

    20 minutes.

    OVEN TEMPERATURE:

    180°C

    Allergene

    Wheat (gluten), egg, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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