23 iul. 2016

Vinete cu parmezan

by | posted in: De prin bucătărie | 34

Vinete cu parmezan

v1

Se ia o legumă natural frumoastă, mare şi lunguiaţă, pe numele ei Vânăta, şi se face vedeta farfuriei după următoarea procedură: mândra colorată vineţiu pe exterioru-i arcuit, se taie în două, pe lungime.

Cu precizia „chirurgului de bucătărie”, Vânăta se scobeşte de miez, astfel încât să-i rămână cam jumătate de centimetru de pulpă de la coajă. Cele două jumătăţi transformate în bărcuţe se presară cu sare, iar miezul se toacă mărunt în cubuleţe, cu latura cam de 5 mm.

Într-o tigaie se perpeleşte puţintică şuncă (dar ce spun eu puţintică …  un strop, de gust, aşa, iar dacă vă puţeţi abţine, mai bine pentru domniile voastre, nu ştiu dacă şi pentru povestea cu Vânăta) peste care se aruncă pentru vreo 30 de secunde un căţel de usturoi mărunţit, apoi miezul vinetelor şi la urmă roşiile tocate mărunţel. Tot amestecul este lăsat să-şi împărtăşească din gusturi, la foc domol, până când sucul roşiilor se evaporă.

v2

Peste cele de mai sus se aruncă puţină brânză de oaie mărunţită, piper, busuioc şi pătrunjel. Apoi totul se aşează cu grijă în scobiturile Vinetei, care astfel umplută merge la cuptor timp de 40 de minute la 1800 Celsius.

v3

Touch-ul final îl dă italianul din poveste, Don Parmigiano, frumos, bun şi proaspăt ras, ca orice vlăstar fin din naţia lui. Aşa e el, apare la urmă, învăluie jumătăţile care odată formau mirobolanta Vânătă şi se-aruncă dimpreună în cuptorul încins, pentru încă 10 minute.

Rezultatul este unul de „Vă rugăm, nu deranjaţi!”

v4

Ingrediente şi cantităţi:

  • o vânătă mare;
  • sare pentru presărat pe „bărcuţe”;
  • 10-15 bucăţele mici (15x15x3 mm) de şuncă de casă afumată sau bacon;
  • Un căţel mare de urturoi, zdrobit cu lama cuţitului şi mărunţit;
  • 3 roşii medii, decojite;
  • piper proaspăt măcinat;
  • 30 g brânză sărată de oaie, zrobită cu furculiţa;
  • 20 g parmezan proaspăt ras;
  • busuioc;
  • pătrunjel.

v5

 

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