Cut the Provolone Valpadana DOP into taquitos and reserve it.
Wash and dry the berenjena, cut it very thinly and place it on a baking tray lined with oven paper. Cut some small pieces on the rods, rub them with a little vinegar, sprinkle them with a pinch of salt and cook them at 180° for 15 minutes.
Remove the pork rind and season the berenjenas with a spoonful of tomato pulp and the Provolone Valpadana DOP seasoned with taquitos.
Cook again for 10 minutes, until the food has been well drained.
Remove the horn, top with a few drops of vinegar and fresh albahaca, serve.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
