Empanadas stuffed with Parmigiano Reggiano and aubergine parmigiana - Argentina

Maria Romano - Comm’è amaro stu ppane

  • Difficoltà


  • Stagionatura

    24 months

  • For the dough:
  • 400 g plain flour
  • 110 g cold lard
  • 110 g warm water with 3 g of dissolved salt
  • For the filling:
  • 150 g of long black aubergines
  • 120 g of diced provolone cheese
  • 80 g of grated Parmigiano Reggiano 24 months
  • tomato sauce with basil
  • fresh basil leaves

In a mixing bowl put the flour and lard and mix (to a texture of fine bread crumbs). Dissolve the salt in warm water and pour a little at a time over the mixture of flour and lard. Mix until dough is smooth and elastic then form a ball and leave to rest in the fridge for a few hours, tightly covered and sealed. Cut the aubergines into small cubes (7-8 mm side), put them in a water and salt solution for about an hour and then squeeze thoroughly. Fry the aubergines in hot oil until lightly browned and drain to remove the excess oil. Mix all the ingredients, adding tomato sauce until it is a firm consistency. Rest the mix in the fridge. Meanwhile roll out the dough and, with a pastry cutter, cut into 12 cm diameter circles. Fill each circle with a teaspoon of the filling, fold in half and seal the edges well. Pierce the empanadas with a toothpick, place them on a baking sheet lined with parchment paper and bake for about 15 minutes at 170°C until they turn light brown.


For the second Parmigiano Reggiano Chef, a culinary competition dedicated to the King of Cheeses, I have reinterpreted an Argentine recipe, incorporating Parmigiano Reggiano with the ingredients of aubergine Empanadas.
Maria Romano Comm’è amaro stu ppane