ingredients<\/p>\n
1.5 kg of eggplant
\n650 ml of water
\n200 grams of unsweetened cocoa powder
\n200 grams of candied orange
\n300 grams of chopped dark chocolate
\n150 grams of flour
\n200 grams of chopped walnuts
\n200 grams of pine nuts
\n600 grams of sugar<\/p>\n
Preparation<\/p>\n
1. Wash and cut the eggplant into slices, place them in a colander salting it and covering them with a lid and let stand for at least 1 hour.
\n2. Meanwhile, prepare the chocolate cream by melting sugar in 325 grams of water and then add the chocolate and melt always sirring so does not stick. In a bowl mix the remaining 325 ml of water with the cocoa powder and flour, then add this mixture to the syrup prepared earlier by continuing to cook over low heat, stirring, so does not stick.
\n3. Wash the eggplant and fry them in hot oil and then dry with a paper towel and start assembling the “parmigiana” preparing a first layer of cream with chocolate followed by a layer of eggplant to be covered by other cream, pine nuts, chopped walnuts and candied orange and continuing in this way until you reach the end of the pan. Refrigerate for at least 2 hours (it would be better all night) then serve at room temperature or cold.<\/p>","protected":false},"excerpt":{"rendered":"
ingredients 1.5 kg of eggplant 650 ml of water 200 grams of unsweetened cocoa powder 200 grams of candied orange 300 grams of chopped dark chocolate 150 grams of flour 200 grams of chopped walnuts 200 grams of pine nuts 600 grams of sugar Preparation 1. Wash and cut the eggplant into slices, place them in a colander salting it and covering them with a lid and let stand for at least 1 hour. 2. Meanwhile, prepare the chocolate cream by melting sugar in 325 grams of water and then add the chocolate and melt always sirring so does not stick. In a bowl mix the remaining 325 ml of water with the cocoa powder and flour, then add this mixture to the syrup prepared earlier by continuing to cook over low heat, stirring, so does not stick. 3. Wash the eggplant and fry them in hot oil and then dry with a paper towel and start assembling the “parmigiana” preparing a first layer of cream with chocolate followed by a layer of eggplant to be covered by other cream, pine nuts, chopped walnuts and candied orange and continuing in this way until you reach the end of the pan. Refrigerate for at least 2 hours (it would be better all night) then serve at room temperature or cold.<\/p>\n","protected":false},"author":7,"featured_media":6770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6772"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6772\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6770"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}