Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 45 minuti |
Ingredients
| 200 g | eggplant |
| 100 g | Caciocavallo |
| 10 g | extra virgin olive oil |
| q.b. | black pepper |
| 100 g | cooked ham |
| 200 g | Tomato Passata Sterilgarda |
| q.b. | fine salt |
| q.b. | parsley |
Preparation
- To prepare the aubergine rolls, first wash and dry the aubergines, then remove the stem and cut them lengthwise with a mandolin to obtain 12 slices about 2 mm thick.
- If desired, you can pat the eggplant slices dry with paper towels to remove excess liquid.
- Place the aubergine slices on a baking tray lined with baking paper and bake in a preheated fan oven at 170°C for 10 minutes.
- Meanwhile, heat the oil in a saucepan, add the Sterilgarda Tomato Puree; cook over medium heat for 10 minutes, stirring occasionally, then season with salt and pepper.
- Using a mandolin, cut the caciocavallo into slices, preferably the same thickness as the aubergine slices.
- Now you can assemble the rolls: place a slightly warmed eggplant slice on the cutting board, add a slice of cooked ham, and finish with a couple of slices of caciocavallo cheese. Then roll up each eggplant slice; continue until you've used up all the ingredients.
- Place the rolls in a baking dish with the seam facing down.
- After placing them all next to each other in the baking dish, sprinkle the rolls with the tomato sauce prepared previously.
- Finally, cut the remaining caciocavallo cheese with a knife and distribute it over the rolls.
- Cook them in a preheated static oven at 180° for 7 minutes, then turn on the grill at 240° and cook for another 3 minutes.
- The eggplant rolls are ready to be served, perhaps adding a little parsley.
Place the speck in a non-stick pan with a spoonful of oil, wait until it becomes crispy and set aside. In its cooking juices, cook the courgettes cut into ...
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