"Blue" risotto with cream of red aubergine from Rotonda, black pig cheek and taleggio fondue
Sudrise in the Kitchen is Back!
Today, we present a dish featuring one of the season's star ingredients, the Red Eggplant of Rotonda DOP. Giuseppe Lotito, also known as "A Photographer in the Kitchen," brings us a delicious "blue" risotto with red eggplant cream, black pork guanciale, and taleggio fondue. For an extra touch, Giuseppe suggests garnishing with eggplant chips.
INGREDIENTS FOR FOUR PEOPLE:
- Red Eggplant of Rotonda 400g
- Purple Cabbage 400g
- Carnaroli Rice 300g
- Taleggio Cheese 200g
- Lucanian Black Pork Guanciale 150g
- Milk 130ml
- Fresh Cream 130ml
- Butter 40g
- Salt to taste
- Extra Virgin Olive Oil to taste
- Parsley to taste
- Chives to taste
- Baking Soda to taste
INSTRUCTIONS:
For the Red Eggplant Cream:
After washing the eggplants, slice them into rounds about 1 cm thick, then cut them in half. Sauté chopped parsley and chives (or garlic as an alternative), then add the red eggplant and cook for about 15 minutes. Once done, blend to create 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 small pot and bring to a boil. Add the taleggio cubes and stir until the cheese is fully melted. Continue stirring off the heat for about 1 minute.
For the Risotto:
Fry the guanciale in a saucepan and set it aside. In the same pan, dry-toast the rice for a few minutes, then deglaze with dry red wine. Add the blended purple cabbage and continue cooking. Add some of the guanciale during cooking. When done, finish by stirring in butter.
Plating:
Start by placing the eggplant cream at the base of the plate, then add the risotto, taleggio fondue, and crispy guanciale on top.
The recipe video is also available on Instagram and YouTube via the links below.
Giuseppe Lotito
"A Photographer in the Kitchen"
