Crispy Halloumi alla Contadina
A crispy Italian halloumi alla contadina with eggplant, porcini mushrooms and zucchini, finished with balsamic vinegar, parmesan and fresh basil, served over gnocchi.
Ingredients
Instructions
Slice the halloumi and stir-fry it over medium-high heat until well browned, about 8 minutes.
Add the eggplant, porcini mushrooms and zucchini, cooking until softened, about 6 minutes.
Stir in the balsamic vinegar, parmesan, pecorino romano and fresh basil for a final minute.
Cook the gnocchi separately and drain.
Let the halloumi simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the gnocchi, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.