delizioso passato

flamenco della melanzana

In an enchanted land, where the sun meets the azure sky of Spain, eggplants come to life. One day, to the rhythmic beats of Flamenco, the eggplants began to dance under the warm summer sun. With each step, they released the aromas of spices and fields, creating a spell that enveloped the countryside. This magical dance, known as the "Flamenco of the Eggplants," told stories of culinary tradition and passion. The eggplants transformed into dancers, turning the kitchen into a stage of vibrant flavors. And so, every day, the eggplants danced to the Flamenco rhythm, bringing with them the charm and magic of Spanish cuisine.



700 g Eggplants
300 g Ground pork
300 g Tomato sauce
1 Onion 
50 g Stale bread
60 g White wine
Extra virgin olive oil, as needed Basil leaves
Black pepper, a pinch
Fine salt, a pinch
175 g Caciocavallo cheese1. Preheat the oven.
2. Slice the eggplants in half and scoop out the flesh.
3. In a pan, sauté chopped onion in olive oil until translucent.
4. Add ground pork and cook until browned.
5. Soak stale bread in white wine and add it to the pan.
6. Incorporate the eggplant flesh, tomato sauce, basil leaves, salt, and pepper. Cook until well combined.
7. Fill the hollowed eggplant halves with the mixture.
8. Grate Caciocavallo cheese on top.
9. Place the filled eggplants in a baking dish, drizzle with olive oil, and bake until golden and bubbly.
10. Serve the Flamenco delle Melanzane, capturing the essence of a vibrant Spanish dance on your plate.