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Eggplant and scamorza cheese risotto

Eggplant and scamorza cheese risotto

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Recipe Eggplant and scamorza cheese risotto of 13-09-2013 [Updated on 29-08-2018]

Hello everyone, today's recipe is that of risotto with eggplant and scamorza, a first course I prepared a few nights ago for dinner, I found it delicious, so I recommend you try it, so then you will agree with me :) This week it was a little hectic, ran to the typography to get the new misya gadgets out in time, run with the graphics for the banners to be put on the site and on fb, appointments to organize the release of the book, in short, this new experience made of promotion, press releases, communication if on the one hand it excites me, on the other hand it scares me to death, I know that everything will go naturally as it should go, but ... what anxiety! Yesterday I was so pissed that I forgot to publish the recipe, and today I am very late on the usual times, but there are, keep calm and carry on :) Well, I leave you with the recipe for eggplant risotto and I wish you a good weekend.


How to make aubergine and scamorza risotto

Chop the aubergine and cut it into cubes

chop the onion, put it in a saucepan with the oil, aubergines and salt and cook for 5 minutes

Add the rice, toast it in the sauce, then blend with the white wine

Add the diced tomatoes and mix

Then cover with the boiling vegetable broth and continue cooking. Add the broth as it will be absorbed during cooking

When the rice is cooked, season with salt, turn off the heat and add the Parmesan cheese, the cubes of scamorza cheese and the basil.

Stir, cover and let the eggplant and scamorza risotto rest before serving

Zucchini and scamorza risotto

Risotto with zucchini is a creamy and delicate first course, perfect to prepare to bring spring to the table ... we have added a streamlined touch to make it even more appetizing and today we offer you the recipe for zucchini and scamorza risotto! Simple and with a strong flavor thanks to the smoky note of the cheese, it is ideal to share with both family and friends and can be paired with a second as easy and tasty as turkey cutlets or potato omelette, for those who prefer to stay on the vegetarian. With zucchini and scamorza risotto it takes very little to make your menu special!

Eggplant and scamorza risotto - Recipes

Here I am back from vacationeeeeeee. B-D
How are you? I very well, today the first day of work after 2 weeks of complete relaxation and I feel energized to face a new year (even if I can't wait to leave for next year's holidays!: D)

Finally here I am writing on my dear blog, as the first recipe I wanted something really original. and I would say that looking at the photo I succeeded! Have you ever eaten risotto with aubergines, creamed with smoked scamorza cheese? No. Then you should definitely try my recipe)

INGREDIENTS for 2 people:

200 g of rice
1 small, small nut of butter
1/2 onion cut into thin slices
1/2 glass of dry white wine
1 liter of vegetable broth
80 g of tomato puree
1 small eggplant
100 g of smoked scamorza cheese
2 generous spoons of grated Parmesan cheese
basil, if you like

Wash and peel the aubergine, cut it into cubes.
Fry the butter with the onion slices in a large pan with high sides, let it become transparent and add the aubergine, let it soften, add a pinch of salt and after a few minutes the rice. Add the wine, raise the heat and let the alcohol evaporate well.
At this point you can add the puree and a ladle of hot broth, stir and continue cooking the rice, adding broth as needed.
During cooking, check if there is no salt.
Meanwhile, while the rice is cooking, cut the scamorza cheese into small cubes, but leave two slices for decoration.

When cooked, stir in your beautiful risotto with the smoked cheese and grated cheese. Let everything rest for 3 minutes, covering the pan with a rag.

Serve on plates decorating with a basil leaf and a slice of scarmoza, which will melt with the heat of the risotto: P

Eggplant risotto with speck and scamorza cheese

Ingredients for 4 people
320 g. of carnaroli rice
1 liter of vegetable broth
400 gr. of round aubergines
6 slices of speck
100 gr. of smoked scamorza cheese
1 small onion
1 clove of garlic
extra virgin olive oil
Salt and Pepper To Taste.
1 bunch of basil
1 knob of butter
half a glass of white wine

Wash the aubergines, tick them and cut them into cubes, sprinkle them with salt and let them drain some vegetable water, then dry them well. In a pan, heat the oil with a peeled and crushed clove of garlic, add the aubergines, lightly salt and cook for 10 minutes. Turn off and set aside.

In the same pan you have cooked the aubergines, fry an onion in a little oil, add the rice and toast until it becomes shiny, blend with half a glass of wine then cover with the vegetable broth and let it cook adding more broth gradually. dries. Halfway through cooking, add the aubergines.

When the rice has reached the desired consistency, flavor it with the speck cut into strips and the diced smoked scamorza cheese.
Stir in a knob of butter, turn off, cover with a lid, let it rest for 5 minutes before serving Eggplant risotto with speck and scamorza cheese

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Peel 600 g of aubergines with the potato peeler.

Cut into cubes, sprinkle with salt, mix well and put in a bowl for 30 Min. to lose the water (better if you put them in a colander).

Rinse the aubergines, squeeze them to remove the water and put them to dry on a sheet of absorbent paper or on a cotton towel.

Put 120 g of scamorza cheese in the jug and blend 5 Sec. Speed 5. Set aside.

Place 20 g of onion in the bowl 3 Sec. Speed 5.

Pour 40 g of extra virgin olive oil and sauté 3 Min. Temp. Varoma Vel. Soft.

Add the eggplant and cook 20 Min. 100 ° Counterclockwise Vel. Soft.

Combine 280 g of carnaroli rice and toast 3 Min. Temp. Varoma Counterclockwise Vel. Soft.

Deglaze with ½ scoop of white wine and cook 1 Min. Temp. Varoma Counterclockwise Vel. Soft without the measuring cup.

Add 600 g of hot water, a teaspoon of Thermomix cube and cook 12 Min. 100 ° CCW Vel. Soft (and in any case for the time indicated on the package).

Add the sliced ​​scamorza, 30 g of grated Parmesan cheese and whisk 30 Sec. Counterclockwise Vel. 2.

Serve with a sprinkling of freshly ground pepper.

The Friends Club

What do I prepare when I want to amaze guests with "special effects".
this risotto is easy indeed very easy and very delicate and light.

Ingredients for 4 people:
1 onion, 1 smoked scamorza cheese, 100 gr. scarce of rocket, 350 gr. of rice for risotto, white wine, oil, salt, granular nut.

First I prepare the vegetable broth, or when I'm in a hurry I use the granular cube, and reduce the smoked cheese into chunks.

In a saucepan I prepare the oil with the finely chopped onion and I fry a little, towards the rice with the white wine and I toast it while stirring.
Then I pour in the hot broth and stir constantly, I add the rocket "tearing it" with my hands, the salt and continue to mix, adding more broth if necessary until the rice is cooked.

A minute before turning off the heat, add the diced scamorza cheese, a knob of butter, and a generous sprinkling of Parmesan cheese and mix everything together.
The risotto is ready to be served and hurry up because the smoked cheese begins to spin, but I assure you that it is a very delicate first course.

Thermomix ® recipes

1. Place onion in mixing bowl, chop 5 sec / speed. 5. Gather on the bottom with the spatula.

2. Add oil, season: 2 min. and 30 sec./100°C/vel. 1.

3. Add the aubergine cubes, cook: 10 min./100°C/ "Counterclockwise Operation" / speed .

4. Add the rice, toast: 1 min./100°C/ "Counterclockwise Operation" / speed 1.

5. Pour the wine through the hole in the lid, deglaze: 1 min./100°C/ "Counterclockwise Operation" / speed 1 without measuring cup.

6. Add the water and the Thermomix nut, cook: 12 min./100°C/ "Counterclockwise Operation" / speed without measuring cup.

7. Add the pieces of smoked cheese and mix with the spatula for a few seconds. Leave to rest in the jug.

8. Serve with a sprinkle of Parmigiano Reggiano on each plate.

Advice: The cooking time of the risotto may vary according to the type of rice chosen, we suggest to always take into account the cooking time shown on the package.

Generally with arborio rice, for risottos, the ratio between water and rice is: double the weight of rice plus 100 grams.

Eggplants can release more or less liquid, check the cooking from the hole of the

lid and, if necessary, reduce the amount of water in point 6 by about 30 g.

Eggplant and scamorza risotto - Recipes

  • 1 purple eggplant (great)
  • 50 gr. of smoked scamorza cheese
  • 200 gr. of Pachino cherry tomatoes
  • 1 shallot
  • 6 basil leaves
  • extra virgin olive oil to taste
  • a teaspoon of garlic oil
  • Salt and Pepper To Taste.
  • 200 gr. of flour 00
  • 1 egg
  • 3 yolks
  • 1 teaspoon of extra virgin olive oil
  • 2 gr. of salt


what a recipe! delicious, hymn to life! )

these bundles are excellent, crunchy but with a filling of taste and above all of the season !!

What a nice idea, refined and not trivial, this dish, congratulations!

Roby, you are always very good and creative! Let's not talk about heat, on the contrary yes let's talk about it: let's hope it arrives prestooooo! You say that if I prepare your little bundles which are such a wonderful hymn to the sun, I help him out. I say yes! A kiss to your 2 boys too) Any

Quite an elegant way to present lasagna! a soft and stringy filling and a simple tomato sauce outside.
Big kisses

But how beautiful this bundle is! And anyway, I really like the filling, really summery! It really takes :)

A great idea. a nice way to surprise with a little but a lot of imagination! How beautiful.

surfing the net, I found a cooking blog that steals the recipes of us foodbloggers. For example, he stole several recipes from me, even the title was the same as mine. I then found a recipe, the Bicchierini Gorgonzola, Pears and Nuts that I noticed that you published it some time ago. Well, in this blog this recipe of yours has also been copied and your photo has also been copied.

I leave you the link of the recipe he copied:

Check if she hasn't copied any of your other recipes, because all the recipes she entered are copied.

Preparation of eggplant cannelloni

1)To realize the recipe for eggplant cannelloni first fry the onion minced and the basil in a saucepan with 3 tablespoons of oil add the tomato puree, salt and pepper e cook the tomato sauce to moderate heat for 15 minutes. meanwhile put 2 egg in a large saucepan (make sure the eggs are intact) then pour the cold water to cover them. Then put the saucepan on the stove and bring it to a boil. Cook the eggs 9 minutes from the start of boiling, turn off and let them cool hard-boiled eggs.

2) Clean the eggplant and cut them into thin slices lengthwise. Whisk 2 egg with a pinch of salt in a deep plate. Flour the aubergine slices, pass them in the eggs and fry them in abundant hot oil. As they are golden brown, drain and dry them on absorbent paper.

3) Heat the oven to 180 degrees. Spread the aubergine slices over the dried ham and the smoked cheese into strips, hard-boiled eggs into wedges, a spoonful of tomato sauce and a spoonful of parmesan. Roll them up into a roll and arrange them in one rectangular pan on the bottom of which you will have poured a veil of tomato sauce. Spread the remaining sauce over the cannelloni, sprinkle with plenty grain and bake e cook for 30 minutes approximately. Remove i Cannelloni Eggplantand let the flavors settle for a few minutes before serving them.

Baked rice with eggplant and smoked cheese, procedure

Fry the garlic in a pan with a drizzle of oil for a few minutes, add the tomato puree and cook over a low flame. It will take you about 30 minutes. Meanwhile, boil the rice in boiling salted water for the cooking time indicated on its package. Cut the washed and trimmed aubergine into chunks and slices and cook it in a pan with oil, salt, a glass of water and flavor with aromatic herbs to your liking.

After the necessary time, adjust the salt sauce, perfume with the well washed basil leaves and mix everything with the cooked aubergines and rice, boiled and drained. Flavor with grated Parmesan cheese and diced scamorza cheese. Transfer everything to a baking dish and decorate the surface of the dish with slices of eggplant to your liking (optional). Bake at 180 ° for 20 minutes and, a few minutes before the end of cooking, cook the first in grill mode. Once cooked, take the rice out of the oven and serve it. It is excellent both hot and lukewarm and cold.

Baked rice aubergines and scamorza ricettasprint

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