- By AbruzzoCibus
- On Feb 26, 2019
Involtini di melanzane
- Olive oil
- Fresh ricotta
Fry a little bit the red onions in a hot pan with small amout of olive oil. Cut the eggplant in thin slices, pass them in the flour, then fry in sunflower oil (which has a lighter taste than extra virgin olive oil).
To make the stuffing for the involtini di melanzane, we need fresh ricotta. Add the caramelized onions, a bit of pepper, salt, raisins, pecorino and parmigiano. Mix together the ingredients. Add just a little bit of salt and pepper to the eggplant. Now put the stuffing on the eggplant slice and then roll it. Put the eggplant rolls in a terracotta pan, add more pecorino to create a little crost.
Cook the eggplant in the hoven at 375 F for 15 minutes.
1 Comment comments
We just returned home after a fabulous week at AbruzzoCibus cooking school. I did not want the week to end. Dino is wonderful and so knowledgeable about Italian cooking. Loving the cookbook but wishing there were more recipes included.
Christina was a wonderful host and so accommodating. Looking forward to their return to
Countryside Country Club.
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