Melanzane alla panna
Instructions
Wash the eggplants, cut into half-inch slices, boil them in salted water, drain and let cool.
In a pan Sauté chopped shallots with half butter, add chopped parsley, gherkins, pine nuts.
Stir, sprinkle with vinegar, blend, pour the cream.
Add salt and pepper in moderation very low flame and cook for a quarter of an hour.
Apart from flavour eggplants in the remaining butter, roundtrip with the broth into the bowl of sauce.
Cook 10 minutes.
Passed on the serving dish and serve.
Accompanying wines: Bianco DOC Colli Euganei, Colli Lanuvi DOC, Leverano Bianco DOC.
