My experience of the first edition of #GalleriadelsaporeCirio I have already spoken widely, then we come to the recipe that "mysteriously" I realized. 

We all "participating bloggers" we were invited to choose a location in the comfortable kitchen of the Gambero Rosso. In each location there was a basket covered with a beautiful white cloth containing "The Pulp More" Cirio, the new product, which we were invited to try two ingredients and "mysterious" different for each of us, these could add a variety of ingredients available "in the pantry." 

Chef Luca Ogliotti at this point has invited us to participate in a short lesson, in which we explained all the features of the new product Ciro. 

Among these features, the ones that have impressed me the most is the density of this product, the chance to enjoy the product because almost raw suitable for fast cooking and the fact that it is accompanied by a good vegetable ... 

Back in position and opened the basket I found my ingredients "mysterious" ... burrata and caraway seeds! 

At the sight of the ingredients I was astonished and thought: "burrata generally prefer to enjoy it in purity (it's so good!), Cumin is a spice that generally do not use what I cook ... help ???" 

In the end I decided to make a simple dish trying to enhance the flavor of "The Flesh More" 

The dish I made ​​called W Italy given the colors and the reality around me. (North and South united by wonderful young people). Today, in order to clarify the ideas of those who want to attempt this recipe, we call it bags stuffed with eggplant and burrata cheese on tomato sauce with cumin ... 

Compared to the one presented to the chef Luca Ogliotti that afternoon I made small changes in the execution to better bring out the different flavors. 


W Italy ... bags stuffed with eggplant and burrata sauce with cumin

Ingredients for about 12 bags 


For the crepes: 

3 eggs 

30 g butter, melted 

500 ml of milk 

200 g of flour "O" 


For the filling: 

3 medium-sized eggplants 

1/2 onion 

Seeds of cumin 

A "burrata" 

A box of "The Flesh More" Cirio 



Extra virgin olive oil 

Oil for frying 

A leek (or chives or plain kitchen string) 



We prepare the compound for the crepes, in a large container we open the eggs. With the help of a whip, by hand or electric, work the eggs, but without mount. Add the sifted flour, butter, milk and salt. Let it sit for about an hour. 

Cut the eggplant into cubes and let's put in water, with a little flour, for about an hour. 

Now prepare the sauce that will accompany the bag in a pan pour a drizzle of extra virgin olive oil, the chopped onion and a teaspoon of cumin seeds (no exaggeration) and leave on the heat fry the onion at this point add half of the sauce contained in the tin of "the Flesh More Cirio." Season with salt and let cook for about 8 minutes, the sauce should be almost raw but well flavored. 

Take two or three green leaves of the leek and put in boiling water. Pass them in ice water and divide it lengthwise so you get the wires that will allow us to close our bag.We prepare the crepes with the special pan (remember to grease it with butter before you start!) And fry the eggplant after having rinsed and wrung out well. 

Pour half of the sauce in a pan, let cook for a few minutes, add the fried eggplant, climb and continue cooking to well mix the eggplant. Let it cool by adding a handful of fresh basil. 

Cut the outer part of burrata strips taking care to keep the inner part. 

Prepare filling by combining the eggplant, the strips of buratta and a couple of tablespoons of Parmesan cheese. At the center of each crepe put a little filling and close with the thread previously prepared with the leek. 

We have all the bags in a lightly buttered baking sheet and with the help of a brush ungiamoli slightly. We put the pan in the oven at 180 degrees in preheated oven for about 10 minutes. 

We prepare the dishes in scope by placing one hand, with a little sauce over the inner part of the bag now buratta and the other hot.