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Eggplant Rolls With Prosciutto And Pecorino Cheese

academiabarilla's picture
Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to prepare an easy Mediterranean antipasto: eggplant and prosciutto rolls. For more Italian recipes, chef tips and gourmet news visit our Italian Food Lovers blog at http://www.italian-food-lovers.com
Ingredients
  Eggplant 21 Ounce
  Prosciutto 12 Ounce (12 slices)
  Pecorino cheese 3 Ounce (Academia Barilla Pecorino Gran Cru)
  Extra virgin olive oil 2 Tablespoon
  Chives 1 Teaspoon (or to taste)
  Salt 1 Teaspoon (or to taste)
Directions

GETTING READY
1. Thinly slice the eggplants, lengthwise.

MAKING
2. Brush with olive oil and grill on both sides, till marks appear.
3. Take off the grill, sprinkle some grated Pecorino cheeses, then pair the slice with a slice of Prosciutto di Parma, and carefully roll them together.

SERVING
4. UsE chives to secure each roll, adding a final touch of flavor and presentation.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Grilling
Ingredient: 
Eggplant, Pork
Interest: 
Quick
Restriction: 
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes
Servings: 
1
How about an Italian appetizer to treat someone special? Here is an exclusive antipasto Eggplant Roll with prosciutto and pecorino cheese. It takes just about 2 minutes of cooking and looks absolutely stunning. Grilled eggplant slices wrapping prosciutto is so very appetizing and delicious. A must try when you want to serve a gourmet looking dish.

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