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how to make the parisian with the eggplant mushroom

The paris has a rustic and typical of the neapolitan culinary tradition, stuffing with ham and provola cheese, but if you want to change the recipe and try a’ alternative even more greedy, or simply to diversify your buffet or birthday party for any other party, this may be the recipe for you. Let’s discover together, then, how to make the parisian with the eggplant mushroom:

prepare a baking sheet with parisian enough for 4-6 people, you will need 400 grams of flour, 200 ml of water, 10 g of yeast, 1 tablespoon of olive oil, 10 g salt, 1 roll of puff pastry, 250 grams of cheese, 300 grams of eggplant, 300 grams of peeled tomatoes, olive oil, salt, and milk to brush the top of q. b.

After you have prepared all l’ need, past also to the preparation of the pizza dough by placing the flour on a pastry board, then dug a furrow in the center where you put the yeast and the water. At this point, begin kneading to absorb the water, add salt and oil and continue kneading until the dough is soft and compact, and leave to rise covered for 2 hours. In the meantime, devote yourself to the preparation of the eggplants a funghetto. You’ll have to wash, check and cut into cubes the aubergines, then soffriggetele in plenty of oil. When they are golden, add the tomatoes and let it cook for about ten minutes, then season with salt. When the dough for the pizzas will have doubled its volume, roll it out until you get a thin pastry. Grease a baking sheet and position the dough for pizzas. Then stuffed it with the eggplant mushroom and then add the provola cut into slices ( well drained). Cover with a layer of puff pastry, sealing the edges with a fork, brush strokes with milk and prick the pastry with a fork. Bake in a preheated oven at 200° C and cook for 40 minutes. Before eating, let it cool down, your in paris.

 

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