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Ingredients
- 1 eggplant black
- salt q.b
- 150 grams of tuna belly
- Corax olive-brothers-Piras Alghero
- Vermentino di Gallura
- 200 grams of fresh tomatoes
- 50 grams of parmesan reggiano
Directions
- Cut the eggplant into cubes
- saute pan with extra virgin
- blend with the Vermentino (white wine Gallura)
- with salt
- add fresh tomatoes (or cherry datterini) passed to the mixer,
- continue cooking and let the eggplant cubes remain crisp
- add the grated parmesan
- let rest for 5 minutes
- cut the bacon into large cubes
- sauté pan over very low heat while cooking almost raw!!!
- To place the chunks of tuna belly in silicone molds
- add the mixture of eggplant
- Serve hot with a sprinkling of salted ricotta cheese (smoked) Osilo (village in the province of Sassari)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 321mg | 9% |
| Total Carbs 7.07g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.38g | 2% |
| Protein 1.34g | 2% |
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