TIME
0050 h
DIFFICULTY
medium
TYPE
Appetizers
NUMBERS
4peoples


INGREDIENTS:

Aubergine Pachino tomatoes Nocellara del Belice Olives Almonds Eggs Flour 00 type Breadcrumbs Peanut oil to taste Salt to taste Extra virgin olive oil to taste
1 300 g 120 g 100 g 2 enough enough enough enough enough


PREPARATIONS

Cut the aubergines into slices about 1 cm thick. Salt them and leave them for half an hour in a colander in order to eliminate the bitter taste of the aubergine. After half an hour wash them and wipe them with a cloth.
Once they are dry, cover them with flour then place them into the beaten eggs and finally into the breadcrumbs. When they are all ready, fry them in peanut oil and dry them of the excess oil with absorbent paper.
In a bowl cut the Pachino tomatoes and add them to the olives after pitting them and the chopped almonds. Add a drizzle of extra virgin olive oil and salt. On a plate, serve the aubergine cutlets with the Pachino tomato, almonds and the Natural Nocellara del Belice Olives.

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