EGGPLANT ROLLS WITH RICOTTA AND BOTTARGA


EGGPLANT ROLLS WITH RICOTTA AND BOTTARGA

 Laura Sardinia
  • Difficulty: 1
  • Cost: 2
  • Preparation: 1
  • Doses: 4

Excellent appetizer to be served cold.

INGREDIANTS

  • 500 g grilled aubergines
  • 400 ricotta
  • 2 or 3 tablespoons of delicate extra virgin olive oil
  • cloves of garlic
  • grated zest of 1 lemon
  • mustache grated bottarga
  • to taste parsley
  • 2 or 3 tablespoons of brandy
  • pinch of ground red pepper
  • to taste black pepper
  • to taste sea ​​salt

INSTRUCTIONS

  1. Prepare the filling with ricotta, finely chopped garlic, grated lemon peel, oil, brandy, bottarga (also grated).
  2. Season with salt and pepper, add the chilli. Mix well and stuff the aubergines.
  3. Roll them up, arrange them on a plate, sprinkle with parsley, add a drizzle of oil. Serve with a good white wine.

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