Giuseppe Citterio S.p.A.800#: 1-800-435-8888
Cut the half aubergine, add salt, pepper, a few cumin seeds and wrap it in aluminium foil with one garlic clove and a trickle of oil. Cook the wrapped aubergine in the oven for 25/30 minutes at 180°C.
When the aubergine is cooked, remove the garlic and the peel and blend it with a trickle of raw olive oil. Finally, heat the focaccia romana in the oven and stuff it with the aubergine cream, mascarpone cheese and Parma ham.
Cooked and Roasted Ham
Dry Cured Ham