 |
| Deliziosi anche come secondo piatto leggero... |
Ingr per 2 persone (circa 8 involtini)
1 melanzana grande
1 mozzarella di bufala
8 filetti di alici sott’olio
4 Pomodori tondi a
cubetti
1 manciata foglie di rucola (facoltativo)
Olio
Sale
1 pizzico Origano
COME PROCEDERE:
Lavate ed eliminate il gambo delle melanzane, poi tagliatele
a fette e fatele grigliare.
Tagliate la mozzarella a bastoncini o a fette spesse. L’importante
è che la lunghezza non superi quella dell’involtino, una volta arrotolato.
Adagiate le fette di mozzarella e i filetti di alici su
altrettante fette di melanzana. Arrotolate ad involtino e fateli scaldare in
forno a 180°C per 5 minuti o fin quando la mozzarella inizierà a sciogliersi.
Lavate e spellate i pomodori. Tagliateli a cubetti e poi
fateli saltare in padella con poco olio, sale e origano per 1 minuto.
Servite gli involtini caldi accompagnando con i pomodori a
cubetti e, se volete, con qualche foglia di rucola. Semplici e gustosi.
ENGLISH TRANSLATION:
EGGPLANT ROLLS STUFFED WITH BUFFALO MOZZARELLA AND ANCHOVIES
Ingr. for 2 persons (about 8 rolls):
Ingr. for 2 persons (about 8 rolls):
1 eggplant large,
1 buffalo mozzarella
8 anchovy fillets in oil
4 round tomatoes, cubed
1 handful arugula leaves (optional)
Oil
8 anchovy fillets in oil
4 round tomatoes, cubed
1 handful arugula leaves (optional)
Oil
1 pinch Oregano
Salt
HOW TO PROCEED:
Washed and cut the stem of the eggplants, then slice about 5 mm thickness and let them grill.
Cut the mozzarella in sticks or into thick slices. The important thing is that the length does not exceed that of the roulade, once rolled up.
Lay the slices of mozzarella cheese and anchovy filets on as many slices of eggplant.
Rolled up to roulade and heat in oven at 180 °C for 5 minutes or until the mozzarella begins to melt.
Wash and peel tomatoes. Cut them into cubes and then sauté in a frying pan with a little oil, salt and oregano for 1 minute. Serve hot rolls accompanying with the diced tomatoes and, if you want, with some leaves of arugula. Simply and tasty.
Lay the slices of mozzarella cheese and anchovy filets on as many slices of eggplant.
Rolled up to roulade and heat in oven at 180 °C for 5 minutes or until the mozzarella begins to melt.
Wash and peel tomatoes. Cut them into cubes and then sauté in a frying pan with a little oil, salt and oregano for 1 minute. Serve hot rolls accompanying with the diced tomatoes and, if you want, with some leaves of arugula. Simply and tasty.
Nessun commento:
Posta un commento