smoked aubergines with ricotta from Piermaria Trischitta

The via Melzo, one of Milan’s popular streets brightened up with ocher and yellow facades, has been home to a bizarre brand since 2019. A Scandinavian-sounding name, Røst; a setting combining summarily painted walls and marble tables; a very short menu of tapas based on modest ingredients (sausages, paupiettes, forgotten legumes, etc.). Who would have thought that this funny establishment far from the historic center of the city would survive the pandemic?

And yet, three years after its creation, the place is still in place and enjoys a good reputation. Customers toast to natural wine on the terrace protected by large fuchsia parasols, their nostrils bewitched by the delicious scent of grilled vegetables that escapes from the open kitchens.

“I try to offer irreproachable cuisine. »

The establishment owes its success in particular to its chef, Piermaria Trischitta. Originally from Catania, in Sicily, he began his career in the kitchen at the age of 18, in Modica, in one of the small towns on the island. After a stint at the Alma cooking school in Parma, he was on the move and went to work in Copenhagen (at 108, one Michelin star) and Zurich, before returning to Italy at Røst.

The ambition of the 29-year-old chef today? “Satisfy my customers’ palates with healthy foodhe explains. It’s a very big responsibility and I try to offer impeccable cuisine. » With simple products, certainly, but fresh (vegetables taken from the vegetable garden less than forty-eight hours before reaching the kitchens) and seasonal, Røst takes up classics of Italian culinary heritage with a zest of modernity and audacity.

Sublimated offal (ox tongue or tail, tripe), chicken eggs worked with simple potatoes, grilled mackerel… Piermaria Trischitta favors taste over trend. He offers here a recipe full of summer and indulgence combining eggplant and ricotta.

Smoked eggplant, braised tomato, sheep cheese ricotta

For 4 people

Preparation: 20 minutes

Ingredients :

  • 2 medium sized eggplants
  • 15 cherry tomatoes
  • 15 yellow date tomatoes
  • 50 g sheep’s milk ricotta
  • 1 bunch of mint
  • black pepper
  • extra virgin olive oil

Wash the aubergines and roast them well on all sides on a hot griddle.

Peel the aubergines, cut them in half, let them marinate in oil and mint.

Wash the tomatoes yellow dates, cut them in half. Season with oil and salt and sauté.

Heat the eggplant at 200°C for 7 minutes. Cover with cherry tomatoes. Crumble the salted ricotta and garnish with the mint leaves, a drizzle of olive oil and a pinch of pepper.

Find all the recipes here World.

source site-24