Ingredients
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2
-
1
-
1
-
2
-
2
-
2
-
4
-
1
-
-
-
-
-
-
-
Directions
Ripieni (Zucchini and Eggplant Rolls), Rolls of zucchini and eggplant filled with ricotta, prosciutto & pesto , Thanks for this delicious recipe I omitted the prosciutto to make this vegetarian Next time, I think I will try it your way It’s a great light dish, and quick to make used a mandolin to slice up some baby eggplants and zucchinis , Rolls of zucchini and eggplant filled with ricotta, prosciutto & pesto
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Roll Up, Enclosing the Fillings and Arrange on a Bed of Arugula Leaves. |
|
4
Done
|
Top With the Parmesan Shavings and Drizzle Over the Remaining Oil. Add Extra Seasoning to Taste. |
