300 g /
San Marzano Tomatoes
Buffalo Mozzarella Cheeses
50 g /
50 g /
Grated Parmesan Cheese
SICILIA PGI EXTRA VIRGIN OLIVE OILFind out more
1 small bunch /
1 clove /
to taste /
Salt and Pepper
Wash, peel and halve the tomatoes. Sprinkle with salt and leave them to drain for 5 minutes to remove some of the excess water. Then transfer them to a blender. Blend intermittently for about 30 seconds so that they are coarsely chopped, making a sauce with chunks of flesh. Season with a few torn-up basil leaves, the peeled, halved clove of garlic, 2 spoonfuls of Sicilian PGI extra virgin olive oil and salt. Cover and leave to stand in the refrigerator while you cook the aubergines.
Wash and trim the aubergines and cut them into slices about 1 cm thick. Heat a griddle thoroughly over strong heat and grill the slices for a couple of minutes per side. When cooked, remove them from the heat and arrange them in a plate. Season with salt, Sicilian PGI extra virgin olive oil and grated Parmesan cheese. Leave the aubergines to absorb the flavours while they cool.
Also cut the buffalo mozzarella into slices 1 cm thick and the sun-dried tomatoes into thin strips.
Pour the tomato sauce into the individual plates and use a round cake mould to build up the parmigiana. Position a slice of aubergine, a slice of buffalo mozzarella and a leaf of basil and repeat the sequence for at least two layers. Complete with the sun-dried tomato strips, a basil leaf, a dash of pepper and a dribble of Sicilian PGI extra virgin olive oil, then serve.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.