THE CHALLENGE: Cooking eggplant, tomato and burrata.
Pierluigi has gained a long-standing experience in fiscal and financial matters, assisting many companies, banks and hedge funds on diverse and extraordinary national and international operations of purchase of corporations and of industry parks, as well as of corporate groups reorganizations.
Pierluigi cooks a Southern-style eggplant, tomato and burrata
Slice 400 grams of eggplant into 5 cm slices. Heat a non-stick pan and switch to low heat. Place the eggplant in the pan and cover so that the steam will soften the vegetables. Cook it for around 10 minutes until it melts inside. For the sauce take 200 grams of tomatoes, wash them and cut them into slices, put 20 grams of extra-virgin oil and 10 grams of grated white onion in a pan, add the tomatoes, cover and cook for around 10 minutes. Add salt to taste and then whisk. Slice 10 grams of burrata. Flavor the eggplant with tomato sauce, burrata and basil.
Note: in this case the recipe included all the ingredients from the original one. The artistic element here was Mr. Franzò’s great interpretation.
Published in the hard-copy of Work Style Magazine, Spring 2014