Reine Sammut is the chef at the Michelin starred La Feniere. Here is her recipe for Pannequets D’Aubergines which she demonstrated at the Lourmarin farmers market. (Every tuesday in season)
Ingredients
250g minced lamb
One chopped onion
1 egg
Mint or cumin or Coriander
Salt Pepper
4 Aubergines
100g Parmesan
Preparation:
Peel the aubergines and cut into slices 5mm thick and then fry
Mix together all the other ingredients into meatballs the size of a large nut
Place two slices of fried aubergines in the shape of a cross and place the meatball in the middle of the cross
Wrap the ball with the aubergines
Sprinkle with parmesan
Repeat until all aubergines and meat balls are finished
Place in a hot over for 20 minutes
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and
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I am looking for cooking classes preferably chef level fall 2017. Do you have any
suggestions where to look?
I want about 3-5 days
Thank you
you might like to try: https://www.atelierdeschefs.fr in aix en Provence, perhaps combined with one of Eric Sapet’s courses at La Petite Maison de Cucuron.
Hope this helps
Kind regards
Jamie