22 October 2019by buononaturale

Ingredients for 4 people

  • 200 gr spaghettoni
  • 200 gr of cherry tomatoes
  • 1 jar of capers in oil
  • 1 kg of round black aubergines
  • 25 gr soy sauce
  • 2 spring onions
  • 50 gr extra virgin olive oil
  • 1 half of greek basil

 

Eggplant broth

Wash the aubergines, pierce 3 of these with a stick and fry them in sunflower oil at 160 ° C for about 2 minutes.
Drain and dry from excess oil. Leave to rest.
The remaining eggplants pass over high heat or embers until cooked. Leave to rest.
Peel the aubergines on the grill and cut them into pieces and let their juice drip with pressure. Do the same with the fried ones and add the juices.
Combine every 250 grams of juice with about 15 grams of soy sauce and infuse with basil.
Drain the pasta al dente and stir in the pan with the raw tomatoes.
Serve in a bowl, pour in the hot eggplant broth, complete with slices of spring onion, chopped capers, basil and a slice of cheese.

Enjoy your meal



22 October 2019by buononaturale

For the whipped cream

  • 125 grams of cream
  • 35 grams of sugar
  • 30 gr egg yolk
  • 20 grams of amaretto liqueur
  • 1 sheet of isinglass
  • 125 grams of mascarpone

 

Method

Beat the sugar with the yolk, add the hot cream and cook in a bain-marie until the spoon is covered (86 ° C), add the gelatine soaked in cold water and finally the liqueur. When the temperature drops below 40 ° C add the mascarpone and mix with a rubber scoop. Leave in the fridge until tomorrow.

Whip with a whisk in a planetary mixer.

 

For the almond sponge

  • 100 gr of whole egg
  • 20 gr of seed oil
  • 30 grams of sugar
  • 30 grams of powdered almonds
  • 25 grams of 00 flour or corn starch

 

Method

Mix all the ingredients in the blender and reduce to paste and pour into a 500 cc siphon loaded with 2 nitrogen refills and blow just 1 third of a disposable paper cup with the bottom of the hole.
Cook in the microwave for about 40 seconds.

 

For the candied capers

 

Method

Wash the capers from the oil and salt them overnight.
Prepare a syrup 200 grams of water with 100 grams of honey. Bring to the boil and add 25 grams of squeezed BUONONATURALE capers. leave them to syrup slowly, leaving everything at 60°C.

Serve a large spoonful of tiramisu on the plate sprinkle with a little coffee and lightly chopped capers and grated rind of lime.
Accompany all with the almond sponge.

Enjoy your meal