Aubergine flowers with parmesan cheese fondue and cherry tomatoes

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  • 500 gr Aubergine flowers
  • 300 gr Parmesan cheese
  • 100 gr Butter
  • 400 ml Fresh cream
  • n.10 Cherry tomatoes diced
  • n.1 small bunch of basil
  • Nutmeg
  • EVO oil
  • Salt
Basil pasta
Filling: Aubergines, ricotta, Parmesan cheese, onion, breadcrumbs, basil, EVO oil, salt, pepper and nutmeg.
For 4 people
Difficulty: Easy
Preparation: 15 min
Cooking: 4/5 min
  1. Bring butter and cream to boil
  2. Add Parmesan cheese and cook on low fire until it gets to an homogenate texture
  3. Sprinkle with some nutmeg
  4. Pour mixture in a plate and carefully place cooked flowers
  5. Decorate with diced cherry tomatoes and season with salt, olive oil and some basil leaves.