Ripieni (Zucchini and Eggplant Rolls) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rolls of zucchini and eggplant filled with ricotta, prosciutto & pesto. Ingredients:
2 tablespoons olive oil |
1 eggplant, topped, tailed and thinly sliced lengthways |
1 zucchini, topped, tailed and thinly sliced lengthways |
2 ounces ricotta cheese |
2 ounces prosciutto |
2 teaspoons pesto sauce |
4 ounces arugula |
1 ounce parmesan cheese, shavings |
fresh ground black pepper |
Directions:
1. Heat 1 tablespoon oil in a griddle or frying pan. Add a single layer of sliced vegetables and cook until the underside is golden. Turn over and cook the other side. Repeat with remaining slices and leave to cool.
2. Spread a thin layer of ricotta over 1 side of the eggplant and zucchini slices. Arrange the prosciutto on top of half the slices and season to taste. Spread the pesto over the remaining slices and top with a few torn arugula leaves.
3. Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
4. Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.
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