Pie from Amalfi
A surprisingly gentle and fragrant "pie from Amalfi"was born in sunny Italy. The name of the dish comes from the name of the Amalfi region, where sweet grape, scented lemon and orange groves lie on the picturesque slopes ... The cake owes its origin to the monks from the monastery of Tramonti, located in Amalfi.
The main highlight of the "pie from Amalfi" is a dough ... from eggplant! Practical Italians have long noticed that making desserts from vegetables is tasty and useful. The cake is cooked with chocolate, spices, sweet ricotta cheese and candied fruit.
Pie from Amalfi
To make a pie, you will need:
- eggplant 1 kg
- lemon peel 1 pc
- milk 2/3 cup
- Ricotta 500g
- eggs 2 pieces
- sugar 1 glass and 2 tablespoons with a mountain
- chocolate (70-80%) 1 tile
- cinnamon, salt to taste
- butter
- candied fruit
- nuts
- Kissel:
- 100 ml of sea-buckthorn juice
- 2-3 tablespoons of sugar
- 200 ml of water
- 2 tablespoons of starch (with a small slide)
Preparation
Pick up for the pie long elastic aubergines without pits and peel them from the peel.
Cut eggplants in long thin strips (about 0.5 cm thick).
A glass of sugar is poured into a glass of water, add crushed cinnamon on the tip of the knife. Put the mixture in a saucepan or deep frying pan and cook the syrup.
As soon as the syrup boils, put eggplant slices into it and cook until eggplants become sweet and pliable.
Boil eggplant slices in syrup in several small batches.
Lubricate with detachable form and sprinkle with sugar. The bottom of the mold should be lapped with eggplant strips so that the strips hang slightly over the edge of the mold.
Prepare the filling. Ricotta rubbed with eggs, sugar, a pinch of salt and lemon zest. Add nuts and candied fruit.
Half of the filling is laid on the base of eggplant, pour over the top with chocolate.
For the preparation of chocolate filling, add black chocolate with hot milk and, stirring, melt in a water bath. Cover the ricotta filling with a thickening sauce.
On top of the layer of toppings with chocolate lay a layer of eggplant slices (they are shorter than the main ones). Again put the eggplant on the eggplant and cover with chocolate.
Hanging the ends of eggplant strips from the base of the pie to smell inward - the eggplant "box" turned out.
The cake is baked in the oven for 30 minutes at a temperature of about 170-180 ° C.
Cool the cake with a dense jelly from sea-buckthorn and decorate with ginger, lemon and orange candied fruits.
Put the cake in the fridge for impregnation.
Bon Appetit!
Author's recipe of Elena Chekalova
