Appetizer / Warm Salad
A sophisticated contemporary study of textures, featuring tender seared Perlina eggplant, a luxurious 36-month aged Parmesan emulsion, and lacy cheese accents.
Recipe video
Slice the eggplants lengthwise into uniform 1cm thick strips. In a colander, sprinkle them generously with salt and set aside for 20 minutes to draw out moisture and bitterness.
In a small heavy-bottomed saucepan, combine the heavy cream, whole milk, smashed garlic clove, and fresh thyme. Gently simmer over low heat to infuse the aromatics, ensuring the mixture does not boil.
Remove and discard the garlic and thyme. Gradually whisk in the 100g of grated Parmigiano Reggiano until the cheese is fully melted and the sauce is perfectly smooth.
For a professional finish, add the xanthan gum and use an immersion blender for 30 seconds. This step creates a stable, velvety emulsion that beautifully coats the palate.
Rinse the salted eggplant strips under cold water and pat them thoroughly dry with paper towels to ensure a perfect sear in the pan.
Heat the extra virgin olive oil in a large skillet. Fry the eggplant strips in batches until deeply golden and tender on both sides, then drain on absorbent paper.
Lightly toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes, shaking constantly, until they turn golden and fragrant.
Spread a generous circular base of the warm Parmigiano Reggiano cream in the center of four plates. The cream should be thick and stable.
Artfully arrange the warm eggplant strips on the cream. Garnish with cheese shavings, toasted pine nuts, and droplets of balsamic vinegar. Serve immediately.
