Mulinciani kino
Instructions
IE: stuffed eggplant to snuff.
Choose small and firm eggplant, remove the core, then cut into two in longitudinal direction, boil them in salted water and drain before they have become too soft.
Reduce them to ' little boat ' or ' snuff ', according to the most widely used name of this dish, which is the largest centre of Messina fan (but is common to the island), removing the flesh and holding it aside.
Sauté in a pan the onion into thin slices and before that imbiondisca, add the pulp removed the half-boiled aubergines.
Add the capers under salt of near Lipari, the anchovies de-boned, bits of salami, chopped garlic and parsley, salt and pepper.
When this mixture in oil is well mixed, add the toasted bread crumbs and remove from heat.
With this filling fill the ' snuff ' of Eggplant (Messina, for centuries ' Entrepôt ', all had a big pocket patchbox) and seal with egg white and pangrattati, which make a crust over the filling; FRY, now, in boiling oil: when the crust is golden, fry the other side of ' snuff '.
Ingredients and dosing for 4 persons
- 1000 g of small round aubergines
- 100 g of blonde onion
- 50 g of salted anchovies
- 30 g of capers
- 50 g of toasted breadcrumbs
- 1 egg whites
- 50 g of salami
- 1 chopped garlic and parsley
- Olive oil
- Salt
- Pepper