Mini burger alle melanzane

Questi mini hamburger alle melanzane e alle erbe possono anche essere serviti come contorno gustoso o come parte di un buffet con un gustoso tuffo.

Se non intendi usarli tutti in una volta, puoi congelare i tuoi hamburger alle melanzane. Basta metterli su una carta da forno in uno strato, farli saltare in freezer prima di imballarli singolarmente o in confezioni di quanti ne hai bisogno.

Mini burger alle melanzane per 4 personne

  • 2 cucchiai pecorino fresco
  • 1 uova
  • 1 pomodoro
  • 4 melanzana
  • q.b. sale
  • q.b. olio di oliva
  • q.b. maggiorana secca
  • q.b. pane grattugiato
  • q.b. farina
  • q.b. pepe
  • 2 spicchio aglio

burger alle melanzane

  1. Sbollentate il pomodoro, pelatelo, eliminate i semi, tritate grossolanamente la polpa e fatela sgocciolare in un colino. Sbucciate le melanzane, tagliatele a pezzi e scottatele per pochi minuti; scolatele, strizzatele e passatele al mixer fino ad avere un trito non troppo fine.
  2. Fate dorare l’aglio sbucciato in una padella con un filo d’olio e unite le melanzane, il pomodoro e qualche fogliolina di maggiorana e basilico; fate asciugare il composto, mescolando, finché sarà piuttosto consistente. Togliete dal fuoco, eliminate l’aglio, salate, pepate e fate intiepidire. Unite l’uovo, il formaggio, le erbe rimaste tritate e poco pangrattato.
  3. Formate tanti piccoli hamburger di melanzane schiacciati, infarinateli, friggeteli nell’olio caldo finché saranno ben dorati e trasferiteli man mano sulla carta assorbente. Serviteli caldi come contorno.
Finger food, Secondi

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Spaghetti di mare al cartoccio Next Entries Pizze fritte dolci di Natale

Leave a Reply

*