Ingredient: Leaves of basil

Quality, authenticity, excellence
Aubergine and ricotta salata di bufala rolls

Second courses

Aubergine and ricotta salata di bufala rolls

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

200 g of Tipico IT's ricotta salata di bufala
2 Aubergines
50 g of Tipico IT's Granetta di Capra
56 Leaves of basil
Tipico IT’s Extra virgin olive oil
Black pepper

PREPARATION

1

Take the aubergines, wash them accurately, eliminate their endings and cut them into slices in length. Cover them with some coarse salt and let them rest in a colander in order to eliminate the water in excess.

2

In the meantime, take the ricotta salata di bufala and put it in a bowl. Start to soften it with a fork until it becomes creamy. Subsequently, add some Granetta di Capra and the chopped basil leaves.

3

Now, dry well the aubergines. Warm the grill and cook all the slices being careful not to burn the borders.

4

Once ready, let them cool and then proceed by forming the rolls: take a slice of aubergine and put a spoon of the ricotta salata filling, that you prepared previously, on one side. Then roll the slice on itself and with the help of a toothpick, close the roll.v

5

Now put them in the fridge and let them rest for about 15 minutes. Passed the necessary time, your aubergine and ricotta salata rolls are ready to be served.

Condividi:
Quality, authenticity, excellence
Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Starters

Bruschette with tomatoes, prosciutto crudo and mozzarella di bufala

Author: Guido Boschetti

Difficulty:

Total time:

0 min

Servings:

Ingredients:

8 Slices of Bread
2 Cloves of garlic
12 Leaves of basil
Salt
Pepper
Oregano

PREPARATION

1

First of all, cut your tomatoes in not very thin slices. Then let the peeled garlic marinate in the olive oil and after 10-15 minutes brush this flavoured oil on your bread slices.

2

Afterwards, put a slice of tomato on the bread slices and garnish with salt, pepper, oregano and put in the oven at 200°C for 10 minutes.

3

In the meantime, cut the Mozzarella di Bufala into slices and prepare also the Prosciutto crudo slices.

4

Once the bread slices are ready, remove them from the oven and put some slices of prosciutto and some of mozzarella, so that thanks to the bread heat they can melt. In the end, garnish with some leaves of basil or arugula and serve them hot.

Condividi:

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