Schwierig
4 per.
100 min
Carmine Amarante
Zutaten
- 3 aubergines
- For the béchamel sauce:
- 140 g butter
- 120 g flour
- Nutmeg
- 150 g Grana Padano aged for over 16 months
- 1 l milk
- 900 g semolina
- 800 g flour
- 135 g eggs
Zubereitung
Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. Roll the dough until 1mm thick. Cook the pasta in boiling water for approximately 1 minute, drain and put in water and ice.
Cut the aubergines into very thin slices and grill them.
