Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM---------------------AUBERGINE FRITTERS-------------------------- 8 Baby aubergines; halved -lengthways 70 g Plain flour 150 g Fresh breadcrumbs 100 g Freshly grated Parmesan -cheese 15 g Fresh sage leaves; finely -sliced 2 Eggs; lightly beaten 150 ml Olive oilMMMMM---------------------------SALAD-------------------------------- 2 Heads chicory; divided into -leaves ; and trimmed 1 Egg yolk 1 ts Dijon mustard 10 ml White wine vinegar 1 Pinches sugar; salt and -pepper 6 Fresh anchovy fillets; -finely chopped 25 g Freshly grated Parmesan With a long, sharp knife, cut a pocket in each of the supremes from one end to the other and reserve. Mix the spinach with the ricotta, basil leaves and season with salt, pepper and freshly grated nutmeg. Stuff the pockets of the supremes with the spinach mixture and wrap each in a slice of Parma ham, including two sage leaves between the chicken and ham. Wrap each supreme in a double thickness of oiled foil and twist the ends to secure. Roast at 200C for 25 minutes and rest. For the aubergine fritters: Meanwhile, make the aubergine fritters by mixing the breadcrumbs, sage, cheese and crumb using first the flour, then the eggs and finally the crumbs. Fry in the olive oil at a moderate heat until well browned on either side. Drain on kitchen paper and keep warm. For the salad: Dress the chicory leaves with the yolk, mustard, oil, vinegar, anchovies, pinch of sugar, salt, pepper and Parmesan. Carve each supreme and garnish with aubergines and the dressed chicory. Converted by MC_Buster. Converted by MM_Buster v2.0l.
