|3 pounds||Hunkar begendi; (recipe follows)|
|1 pounds||Cheese mix; (recipe follows)|
|2¾ pounds||Tomato/ricotta filling; (recipe follows)|
|2 cups||Parmesan cheese|
|½ teaspoon||Black pepper|
|9 ounces||Oven roasted tomatoes|
|1 ounce||Basil leaves|
|Salt and pepper to taste|
|5 pounds||Italian Roma tomatoes|
|1 ounce||Kosher salt|
|8 ounces||Extra virgin olive oil|
|Kosher salt; to taste|
|Freshly ground black pepper; to taste|
|¼ ounce||Fresh thyme|
|¼ ounce||Fresh parsley|
|¼ ounce||Fresh rosemary|
|10 ounces||Thinly shaved fennel|
|10 ounces||Thinly shaved celery|
|2 ounces||Thinly shaved carrots|
|¼ cup||Extra virgin olive oil|
|Salt and pepper; to taste|
PLACE IN ICE WATER
Thinly slice round eggplant. Sprinkle with Kosher salt and set aside. Once the bitter juices have been released, squeeze to extract the rest. Rinse with cold water and again squeeze to remove the excess water. Set aside.
Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.
Yield: 6 servings
Char eggplant over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam. Once cool enough to handle, remove the charred skin. Scrub potatoes clean and bake with skin on. When cool enough to handle, break apart and place in robot coupe along with the eggplant.
Pulse. Then add the rest of the ingredients.
Yield: 3 pounds
Shred and mix together.
Yield: 1 pound
Slice eggplant lengthwise and rub with olive oil. Place cut side down on sheet pan and roast in 375 degree oven until cooked throughout and tender.
Place all ingredients in food processor and fully incorporate. Correct seasonings.
Yield: 2¾ pounds
Coarsely chop the tomatoes and toss with the salt. Wrap in a cheesecloth bundle and put in a strainer placed over a large bowl. Chill overnight.
Yield: 2 quarts
Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.
Yield: 1¼ pounds
continued in part 2
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