Because in July, Basilicata is at its best! The days are warm, and summer grazing gives the milk of Podolica cows a unique aroma of wild herbs. We wanted to combine this excellence with two great classics of the South in summer: seasonal eggplant and, of course, our inimitable PGI Senise Crusco Pepper. The result? A fresh dish that is very easy to prepare, but with that elegant and flavorful touch that will make you impress everyone without having to turn on the oven!
Ingredients (for 4 people)
Dried and Cleaned PGI Senise Peppers, Ready to Fry (Without core and seeds): 8-10 peppers
Lucanian Podolica Caciocavallo (young or medium-aged): 200 g
Round or purple eggplant: 2 medium
Extra Virgin Olive Oil: as needed
Fresh oregano or Basil: a few leaves
Salt and Pepper: as needed
Preparation
Cut and grill: Wash the eggplant and cut it into slices about half a centimeter thick. Grill them on a well-heated griddle for a couple of minutes on each side, then season with salt, a drizzle of raw oil, and a few leaves of basil or fresh oregano.
Slice the Caciocavallo: Thinly slice the Podolica Caciocavallo (or into shavings, if you prefer), so it will soften slightly when it comes into contact with the heat of the eggplant.
Prepare the Cruschi: Fry our pre-cleaned Crusco Peppers in hot EVOO for just a few seconds, drain them, and let them cool to make them super crispy. Then, break them into large pieces with your hands (keep a couple whole for the final garnish!).
Assemble the Millefoglie: Alternate in the dishes a slice of grilled eggplant, a slice of Podolica cheese, and a generous sprinkle of crumbled Crusco Pepper. Make 3 or 4 layers per serving.
The final touch: Top the tower with a whole Crusco Pepper, a drizzle of raw olive oil, and… serve immediately before the cruschi lose their magical crispiness!