Cooking tips sorrentine - Eggplants to the Sorrentina
2 or 3 eggplants
4 round and firm tomatoes
2 salty anchovies
2 cloves of garlic
I oil q.b.
It climbs q.b.
To wash the parsley and the basil, to elegantly mince them together with the cloves of garlic. to Wash the eggplants and to cut her to round slices, to flour her and to fry her in hot oil without making to become too much her shoals. To drain her and to put her on absorbent paper. To systematize only her in a heat-resistant pan in a layer, to support you above a fettina of tomato and one of mozzarella. To bake to 170° for 10 minutes.
In a saucepan apart, to heat ½ glass of oil of olive, to unite the anchovies diliscate, to unite the minced one of parsley and basil and some drop of balmy vinegar. To pour the all on the eggplants just removed by the oven and to leave her intiepidire before serving her.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.