{"id":14913,"date":"2024-10-01T11:18:32","date_gmt":"2024-10-01T11:18:32","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/stuffed-eggplants-on-a-bed-of-provola-cheese\/"},"modified":"2024-10-01T11:18:32","modified_gmt":"2024-10-01T11:18:32","slug":"stuffed-eggplants-on-a-bed-of-provola-cheese","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/stuffed-eggplants-on-a-bed-of-provola-cheese\/","title":{"rendered":"Stuffed eggplants on a bed of provola cheese"},"content":{"rendered":"

The stuffed eggplants with provola cream are a delicious and refined dish, perfect for a special dinner. <\/span>The combination of smoked provola with aromatic herbs and tomato sauce makes this dish unique and irresistible. Follow this recipe step <\/span>by <\/span>step to impress your guests with an explosion of Mediterranean flavors.<\/span><\/p>\n

We prepared this recipe on the <\/span>show <\/span>of <\/span>TV7 Gold<\/span>: <\/span>Two chats in the kitchen<\/span>. <\/span>
\n<\/span>
\n<\/span>Ingredients<\/span><\/strong>
\n<\/span><\/p>\n

For the provola cream<\/span><\/em>
\n<\/span><\/p>\n

\u25aa <\/span>200 g of provola cheese<\/span><\/div>\n
\u25aa <\/span>80 ml of milk<\/span><\/div>\n
\u25aa <\/span>120 ml of fresh cream<\/span><\/div>\n
\u25aa <\/span>20 g of butter<\/span><\/div>\n
\n

\u25aa <\/span>salt<\/span><\/p>\n<\/div>\n

For the eggplants<\/span><\/em>
\n<\/span><\/p>\n

\u25aa <\/span>Two <\/span>medium-sized long eggplants<\/span><\/div>\n
\u25aa <\/span>100 g of smoked provola cheese<\/span><\/div>\n
\u25aa <\/span>Two <\/span>tablespoons of tomato sauce<\/span><\/div>\n
\u25aa <\/span>chives, oregano, basil<\/span><\/div>\n
\u25aa <\/span>salt<\/span><\/div>\n
\u25aa <\/span>pepper<\/span><\/div>\n
\u25aa <\/span>oil
\n<\/span>
\n<\/span><\/div>\n

Method<\/span><\/strong><\/p>\n

Start by melting the butter in a saucepan over medium heat. Add the milk and cream, bringing it to a boil. Add the provola cheese cut into pieces and simmer for <\/span>five <\/span>minutes, stirring continuously until you obtain a smooth cream. Adjust the salt if necessary. Set the cream aside.<\/span><\/p>\n

Wash the eggplants well and cut them in half lengthwise. Using a spoon, gently scoop out the flesh, leaving a border of about 1 cm thick. Place the eggplants on a baking sheet lined with parchment paper and bake at 160\u00b0C for 5 minutes. Remove them from the oven and set aside. <\/span> Cut the eggplant flesh into cubes. In a pan, heat a drizzle of extra virgin olive oil and saut\u00e9 the eggplant flesh along with the chopped chives for about <\/span>ten <\/span>minutes, until well cooked. Grate the smoked provola cheese and finely chop the oregano and basil. Add the grated provola, chopped herbs, and tomato sauce to the eggplant flesh. Mix well and adjust the salt and pepper.<\/span> Fill the eggplants with the prepared filling, pressing lightly to compact it. <\/span><\/p>\n

Place them back on the baking sheet and bake in a fan oven at 160\u00b0C for 20 minutes, until well cooked and golden on top.<\/span> Spread the provola cream on the bottom of the plates. Place the stuffed eggplants on top and serve immediately, garnishing with a few fresh basil leaves if desired.<\/span><\/p>\n

Enjoy your meal!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The stuffed eggplants with provola cream are a delicious and refined dish, perfect for a special dinner. The combination of smoked provola with aromatic herbs and tomato sauce makes this dish unique and irresistible. Follow this recipe step by step to impress your guests with an explosion of Mediterranean flavors. We prepared this recipe on the show of TV7 Gold: Two chats in the kitchen. Ingredients For the provola cream \u25aa 200 g of provola cheese \u25aa 80 ml of milk \u25aa 120 ml of fresh cream \u25aa 20 g of butter \u25aa salt For the eggplants \u25aa Two medium-sized long eggplants \u25aa 100 g of smoked provola cheese \u25aa Two tablespoons of tomato sauce \u25aa chives, oregano, basil \u25aa salt \u25aa pepper \u25aa oil Method Start by melting the butter in a saucepan over medium heat. Add the milk and cream, bringing it to a boil. Add the provola cheese cut into pieces and simmer for five minutes, stirring continuously until you obtain a smooth cream. Adjust the salt if necessary. Set the cream aside. Wash the eggplants well and cut them in half lengthwise. Using a spoon, gently scoop out the flesh, leaving a border of about 1 cm thick. Place the eggplants on a baking sheet lined with parchment paper and bake at 160\u00b0C for 5 minutes. Remove them from the oven and set aside. Cut the eggplant flesh into cubes. In a pan, heat a drizzle of extra virgin olive oil and saut\u00e9 the eggplant flesh along with the chopped chives for about ten minutes, until well cooked. Grate the smoked provola cheese and finely chop the oregano and basil. Add the grated provola, chopped herbs, and tomato sauce to the eggplant flesh. Mix well and adjust the salt and pepper. Fill the eggplants with the prepared filling, pressing lightly to compact it. Place them back on the baking sheet and bake in a fan oven at 160\u00b0C for 20 minutes, until well cooked and golden on top. Spread the provola cream on the bottom of the plates. Place the stuffed eggplants on top and serve immediately, garnishing with a few fresh basil leaves if desired. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":14914,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451,452],"tags":[595,596,471,204],"class_list":["post-14913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","category-tradizionale","tag-creativeburgers","tag-mozzaburger","tag-nobili","tag-provola-affumicata"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14913"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14913\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14914"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}