On Thursday’s Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glás Restaurant, Hotel Doolin.
This week, Martyn shared a delicious recipe for parmigiana with a radicchio and citrus salad.
Ingredients:
Parmigiana
5 aubergines
1 tin of tomatoes
200g Parmesan
50g basil
50ml olive oil
5 cloves of garlic
20g Parsley Stalks
Salad
1 head of radicchio
1 orange
1 lemon
1 lime
50g Goats Cheese
100g pumpkin seeds
Method:
Start by peeling the aubergine. Peel the skins in turns, leaving some of the skin on. Then thinly slice. Lay out in layers, lightly salt each layer. Leave to rest for 15 minutes. Squeeze the water out. Fry in oil at 180 degrees until golden and crispy. Set aside.
For the marinara, start by making a sofrito. Warm the olive oil in a pot with the garlic and parsley stalks. Once you start to smell the aroma of the garlic, oil and parsley add in the tomatoes. Cook out gently for about 30 minutes until it’s reduced. Blitz with a hand blender until smooth.
Place the fried aubergine, marinara and grated Parmesan in layers like a lasagna. Generously add the basil throughout. Keep layering until you’ve used all the ingredients. Bake at 200 until crispy on top.
For the salad, roughly chop the radicchio and set aside. Now peel the citrus and roughly chop. Mix with some olive oil and salt and black pepper. It might need some vinegar to balance. Add the goats cheese and seeds to the salad mix. Dress with the citrus mix. Season generously with salt and black pepper.
To serve:
A nice big spoon of parmigiana with a hefty spoon of the salad. Great with some fresh bread.
You can listen to the full chat below:
