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Timballo Di

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Prosciutto
  2. 2 tbsp all-purpose flour
  3. 14 cup butter Slice
  4. Olive
  5. Cut
  6. 3 ong eggplant salt
  7. Dip
  8. Mozzarella cheese
  9. Bitter
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (Baked eggplant with cheese and prosciutto) 3 ong eggplant salt 2 tbsp all-purpose flour olive oll 80z Scamorza or Mozzarella cheese 4oz prosciutto 14 cup butter Slice the eggplant, sprinkle with a little salt and leave in a colander for 1hr to draw out the bitter juices.
  2. Dry the slices, dip in the flour and fry in plenty of oil.
  3. Drain and dry on kitchen paper.
  4. Slice the cheese and cut the prosciutto into strips.
  5. Put a layer of eggplant in a buttered ovenproof pan, with a few strips of prosciutto;
  6. dot with butter and cover with a layer of cheese.
  7. Continue layering, ending with a layer of eggplant.
  8. Melt the remaining butter, pour over the top and cook in a preheated oven (325°F) for about Yehr, until the eggplant are golden brown.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander