Grilled Zucchini and Eggplant, Parmesan Pie and
Basil Sauce

Serves : 4 Portions
By Chef Aniello Nino Miele

The Tart-Pastry
400 gram : flour durum wheat sieved
150 gram : butter soft
2 no : egg yolk, fresh
1 no : egg, whole, fresh
20 millilitre : milk
To taste : salt

The Filling
200 gram : zucchini, fresh
100 gram : eggplant, fresh
100 gram : cheese mozzarella
30 gram : cheese parmesan grated
100 gram : tomato concasse, fresh
1 sprig : basil leave, fresh chopped

The Basil Sauce
30 gram : basil leave, fresh
20 gram : spinach, fresh
1 no : shallot sliced
100 gram : potato mirepoix
50 millilitre : stock vegetable
4 no : quail egg, fresh

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    The Tart-Pastry
  • In a large bowl, mix the flour, butter, egg yolk and salt until the mixture resembles meal. Add 4-5 tablespoons of cold milk, toss the mixture until incorporated, add more milk if necessary to form a dough. Roll the dough into a ball shape and chill for an hour.

    The Filling
  • Slice the zucchini and eggplant and grill until half cooked. Cut the mozzarella cheese and tomatoes into small cubes, add all the ingredients into a bowl with the grated parmesan cheese and chopped basil.

    The Baking
  • Pre-heat oven at 180ºC.
  • Roll out half of the dough on a lightly floured surface. Fit into 4-5 moulds and trim the edges.
  • Fill up the vegetable and cheese filling. Roll out the remaining dough and drop it over the filling. trim and press the edges of the pies, then bake in oven for 20 minutes. Remove, keep warmed.

    The Basil Sauce
  • In a saucepan, cook the sliced shallots with some olive oil at low heat until it is softened. Add all the other ingredients and boil for 10 minutes. Remove the mixture from the heat and mix in a blender and season with salt.

  • Serve the pie with the basil sauce and garnish with a fried quail’s egg.

Video for the Recipe
Video and Audio for the Recipe

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