Le Ricette

Eggplant Rolls with Pecorino and Prosciutto

di Academia Barilla

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Le ricette
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PREPARATION TIME
30 min
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DIFFICULTY
Easy
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TYPE
Appetizer


Ingredients for 4 people


1 eggplant about 1 ¼ to 1 ½ pounds
12 slices prosciutto
1 cup grated Academia Barilla Pecorino Gran Cru cheese
2 tablespoons extra virgin olive oil
chives to taste
salt to taste


Ingredients


cooked ham

Preparation 30 minutes preparation + 0 minutes cooking

1
First slice the eggplant about ¼ inch thick. Sprinkle the slices with a pinch of salt and place in a colander. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example). Allow to drain for 15 minutes.

2
Preheat a grill. Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil. Grill each slice for no more than two minutes.

3
Sprinkle the slices with grated Pecorino as they are removed from the grill.

4
Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up. Secure each roll by tying with a chive to add a touch of flavor and a sophisticated presentation.


Prodotti tipici (1)



The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...

Tags: Spring, Summer, Autumn, Winter, Meat and sausages




Wine pairing

The delicacy of prosciutto combined with the pecorino's flavors make the dish fresh and balanced. We pair it with a pale straw-yellow wine with hints of yellow fruit such as peaches and citrus fruits a dry, hot, fairly mellow wine that is very fresh, slightly savory and ready to drink. D.O.C. Colli Bolognesi Pignoletto Spumante


Chef's Tip

You can serve the roulades as an appetizer, flavoring them with a drizzle of extra virgin olive oil and balsamic vinegar.

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