Global Desk Only - DACH - Gnocchi all'Arrabbiata con Melanzane fritte
with shredded mozzarella
Nieuw ingrediënt in je box! Proef de zon met Hello Buon Appetito: een rijke mix van tomaat, kruiden en een vleugje chili - perfect voor extra smaak in elk gerecht.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
200 gram
Gnocchi
(Bevat: Gluten, Tarwe Kan bevatten: Soja, Mosterd)
½ stuk(s)
Aubergine
1 stuk(s)
Knoflookteen
½ blik(ken)
Cherrytomaten in blik
20 gram
Rucola
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
25 gram
Panko paneermeel
(Bevat: Gluten, Tarwe)
4 ml
Balsamicocrème
(Bevat: Zwaveldioxide en sulfiet)
1.5 tl
Paprikapoeder
½ zakje(s)
Siciliaanse kruidenmix
½ zakje(s)
Hello Buon Appetito
25 gram
Geraspte mozzarella
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1.5 el
Olijfolie
100 ml
Water
½ tl
Suiker
2 el
Bloem
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Benodigdheden
Instructies
- Crush or mince the garlic.
- Roughly chop the parsley, being sure to separate the stems and the leaves.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the parsley stems with the garlic and the Sicilian-style herbs for 1 minute.
- Deglaze with the tomatoes and half of the water (see pantry for amount).
- Add the Hello Buon Appetito and the sugar, then cover and allow to simmer over low heat until serving, stirring occasionally.
- Slice the eggplant into rounds of 1cm thickness and pat dry with kitchen paper.
- In a bowl, combine the flour with the paprika and the rest of the water. Season with salt and pepper.
- Transfer the panko to a deep plate.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the gnocchi for 6 - 8 minutes or until golden-brown, then set aside under aluminum foil.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Coat the eggplant first with the batter and then with the panko.
- Fry for 2 - 3 minutes per side or until golden-brown.
- Transfer the eggplant to kitchen paper and season to taste with salt.
- Serve the sauce on deep plates, topped with the gnocchi and the arugula. Garnish with the cheese and drizzle with extra virgin olive oil as preferred.
- Top with the eggplant and drizzle with the crema di balsamico.
- Finish with the rest of the parsley.
