Involtini with anchovy and aubergine with Balsamic Vinegar of Modena
Involtini with anchovy and aubergine with Balsamic Vinegar of Modena
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Involtini with anchovy and aubergine with Balsamic Vinegar of Modena

Difficult


"Elegant, stylish and uniquely fragrant - in an exclusive bottle that graces any table". Selected high-quality must concentrates a...


Ingredients (for 4 person):

1 pound beef, cut into 4 strips, 1 aubergine, 4 salted anchovies, 1 cup fresh pecorino cheese extra virgin olive oil, Balsamic Vinegar of Modena PGI, salt and pepper

Preparation:

Wash the aubergines and cut into strips 1/4 inch thick. Lightly salt the strips and then purge them by pressing them under a heavy weight for around 10 minutes. Now dry the aubergines, sear them on a grill and set aside. Flatten the meat with a meat mallet, then on each strip place an anchovy, a slice of cheese and a slice of grilled aubergine. Roll up the involtini and hold them in place with a cocktail stick. Cook them on the hot grill. Once they're cooked, place them on a serving dish and sprinkle them with the extra virgin olive oil and Balsamic Vinegar of Modena PGI.




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