academia barilla  February 2008
   

Valentine’s Day Recipe from Academia Barilla’s Gastronomic Library

After proposing a couple of Italian cookbooks at the beginning of this [...]

After proposing a couple of Italian cookbooks at the beginning of this week we browsed through Academia Barilla’s Gastronomic Library in Parma, in search of the perfect recipe for your Valentine’s Day dinner.

Impossible task, there are too many choices… we’ve found hundreds in our 7,000+ cookbook collection! But with the help of the Gastronomic Library team we managed to find a very good one.

Last year’s Valentine’s Day we delighted your senses and imagination with a series of aphrodisiac recipes, while this year we decided to focus on finding a recipe that is easy and fast to prepare, that is beautiful in presentation and that can be served as a finger food to begin the night well, and so you can avoid engaging with complicated table settings that might get in the way of setting up a romantic atmosphere.

Academia Barilla recipes

This year our Valentine’s Day recipe is Cartoccio of Eggplant, with Cow’s milk Cheese, Thyme and Olives – a yummy and sensual dish we found in “La Cucina degli Innamorati” (Lovers’ Cuisine), by French cookbook writer Marianne Paquin.

Ready? Let’s go to the kitchen, this won’t take long to prepare!

CARTOCCIO OF EGGPLANT WITH COW’S MILK CHEESE, THYME AND OLIVES
(A recipe by Chef and cookbook writer Marianne Paquin)

INGREDIENTS
(serves 2)

- 2 tomini (soft cow’s milk cheese)
- 1 eggplant
- 3 tablespoons of extra virgin olive oil
- 2 stalks thyme
- 8 black olives
- salt and pepper to taste

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PREPARATION

Preheat the oven grill. Cut the eggplant in thin slices, brush the slices of egg-plant with oil and place them on the grill rack with baking paper to be grilled.

Turn the slices as they start to get brown, and then take them out of the oven and let them cool. In the meantime, pre-heat the oven at 350 F.

Wrap the soft tomino with two slices of eggplant. Sprinkle it with thyme, salt and pepper. Tie the slices with a kitchen string.

Put the filled eggplant in a baking dish, add the olives, drizzle with the extra virgin olive oil and place into the oven for 10 minutes. The dish is now ready to be served!

Thank you to the Academia Barilla Gastronomic Library team for finding this recipe, and Happy Gourmet Valentine’s Day to all Italian Food Lovers – keep up with your love for Italian food as we do!

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