"Blue" risotto with red eggplant cream from Rotonda, black pig cheek, and taleggio fondue
The column Sudrise in the kitchenis back!
Today we present a dish based on one of the standout products of the season, the red eggplant from Rotonda DOP. The proposal from Giuseppe Lotito, also known as A photographer in the kitchen, is a delicious "blue" risotto with red eggplant cream, black pig cheek, and taleggio fondue. Additionally, if you are looking for that extra touch, Giuseppe recommends garnishing it with eggplant chips.
INGREDIENTS FOR FOUR PEOPLE:
Red eggplant from Rotonda 400 g
Purple cabbage 400 g
Carnaroli rice 300 g
Taleggio cheese 200 g
Black Lucanian pork cheek 150 g
Milk 130 ml
Fresh cream 130 ml
Butter 40 g
Salt to taste.
Extra virgin olive oil to taste.
Parsley to taste.
Chives to taste.
Baking soda to taste.
PROCEDURE:
For the cream of red eggplant from Rotonda DOP:
After washing them, slice the eggplants into rounds about 1 cm thick and then cut them in half.
Sauté the chopped parsley and the chives (or garlic as an alternative) and when browned, add the red eggplants and let them cook for about 15 minutes.
Once cooking is complete, blend to obtain the cream.
For the "blue" liquid:
Boil the purple cabbage in salted water. Then blend the cabbage with some cooking water and a teaspoon of baking soda.
For the taleggio fondue:
Pour the cream and milk into a saucepan and when boiling, add the taleggio cubes. Stir until the cheese is well melted.
Continue for about 1 minute with the heat off.
For the risotto:
Sauté the guanciale in a saucepan and set it aside.
In the same pan, toast the rice dry for a few minutes and then deglaze with a dry red wine, add the previously blended purple cabbage and let it cook. Next, add a portion of the guanciale.
Once cooking is complete, proceed with the mantecatura.
Proceed to plate by placing the eggplant cream at the base of the plate, then arrange the rice, the taleggio fondue, and the crispy guanciale.
A video of the recipe is also available on Instagram and YouTube at the links below.
Giuseppe Lotito
"A photographer in the kitchen"
