Ingredient: of Tipico IT's ricotta salata di bufala

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:

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