AUBERGINE, PEPPER AND COURGETTE ROLLS
Ingredients
- For 16 rolls
- 2 large aubergines
- 2 yellow peppers, chargrilled
- Olive oil
- 2 red peppers, chargilles
- salt and pepper
- Olive oil
- 2 buffalo mozzarella
- 16 anchovy fillets in oil, drained
- 16 large basil leaves (from Pesto of Prà)
- 2 tbsp chopped flat-leaf parsley
- 3 courgettes, trimmed
- Salt and pepper
- Olive oil for brushing
- 12 soft sun-dried tomatoes
- 12 basil leaves (from Pesto di Prà)
Preparation
Preheat the oven to 200°C/gas.
Top and tail the aubergines and cut them lengthways into slices about 5mm thick. Brush both sides of each slice with the oil, season with salt and pepper, and bake in the preheated oven for 10 minutes.
Cut the mozzarella into thick slices and then into fingers. Lay a basil leaf on each slice of aubergine, put the mozzarella finger on top, add salt and pepper to taste, and roll up before using a toothpick to secure.
After you have grilled the peppers and blackened each slide. Divide each into four fillets and brush with olive oil. Place an anchovy fillet in the middle and put a layer of parsley on top. Roll up and secure with a toothpick.
Cut the courgettes into thin slices lengthways, then blanch them in plenty of boiling salted water for about 5 minutes until soft and pliable. Drain and leave to cool. Brush with oil, put a piece of sun-dried tomato and a basil leaf at one end of each slice, and roll. Secure with a toothpick. Serve at drinks parties or as a snack.
Ideal accompaniment:
LANGHE doc ARNEIS "TRE FIE"
http://italyfood-montecarlo.com/en/tenuta-agricolamarrone.html