Aubergine flan with raw Parma prosciutto and scampi

500gr aubergines;

20gr parmigiano reggiano;

3 whole eggs;

nutmeg to taste;

30gr white onion;

-20gr carrots;

0.8 dl white wine;

2 bay leaves;

30gr celery;

salt and pepper to taste;

20gr extra virgin olive oil;

pink pepper to taste;

1 lemon;

200gr raw Parma prosciutto;

500gr whole scampi

Bake the whole aubergines at 180°C, until the pulp is soft to the touch. Then peel them, remove any water that has formed in the container and blend them. Add the eggs, Parmigiano, salt, pepper, nutmeg to the aubergine pulp and mix well. Coat the moulds with butter and Parmigiano, fill them with the aubergine mixture and cover them with tinfoil. Cook the flans in the pressure cooker basket with 4 dl water for 12 minutes after the first hiss. Cook the clean scampi with heads on in the stock you have prepared with celery, carrot, onion, salt, bay leaf and white wine for 2 minutes approximately from the moment the liquid starts boiling. Turn the aubergine flan out on a dish and serve it with the scampi dressed with a vinaigrette made with oil, lemon juice, salt and pink pepper. Decorate with two slices of prosciutto arranged in a rose shape.

Recipe of Emanuele Gnemmi