Pita, Like a Pillow, the Assembly
August 26th, 2009
The idea for a dish does not always come to you complete. It does sometimes, but not very often. It requires time, thought and usually several experiments. When Emilaino decide to make the pita bread, no one was sure about the what the results would be. All of the kitchen team liked it, and this means the pita is now a serious candidate for more thought to be finalized.
We decide to fill the pitas with a soft filling to balance the crispiness and dryness of the bread. We first need to make a hole to insert the filling. Knives were not doing the job properly, so we used the drill with natural stone. Smoked eggplant turned out to be the best match. The eggplants are peeled, diced and seasoned with lemon juice and sea salt. Then they are steamed and lightly cold smoked to reinforce the natural spiciness of the eggplant. It is seasoned with olive oil with fresh parsley and placed in a piping bag. The pita are filled to order.
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