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TASTE THE RECIPE

Aubergine rolls with pork loin and toma stracchinata

 
TIME

40'
DIFFICULTY
Chef
Easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients for 4 people

Pork loin – 400 gr
3 big aubergines
Toma stracchinata – 400gr
Garlic – One clove
Rosemary – a sprig
Still Red Wine – half glass
Extra virgin olive oil – as much as needed
Taggiasche Pitted olives – a handful
Dried Oregano – a pinch
Salt – as much as needed
Pesto Calabrese – one jar

 

PROCEDURE

Cut the eggplant into slices about half a centimeter, and pass them on the plate with a sprinkling of dried oregano.
Put in a pan the oil, the garlic just crushed and bring it at temperature; Once the garlic is browned, add the pitted olives and the rosemary; deglaze with the wine and salt, then add the loin previously cutted into cubes. After cooking, turn it off and let it cool.
Arrange on a slice of eggplant a spoon of the loin just described, a spoon of toma stracchinata, with cubes coarse or fine, and then cover it with a tablespoon of Pesto Calabrese.
Close the flaps of the eggplant fixing them with a stick, then arrange them on a baking tray previously greased with a little of oil.
Bake for about 15 minutes at 180 degrees.



DISH PREPARATION

Place two rolls on a serving dish with a drizzle of olive oil, a pinch of salt and oregano.

PREPARED WITH
Pesto Calabrese Compagnia

 


TASTE WITH
Colli del Trasimeno Rosso
 

 

 
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