Michele Di Fonte
Monticchio
RECIPE INSPIRATION An Italian Christmas feast consists of a bounty of hearty dishes surrounded by family and friends. Chef Michele Di Fonte likes versatile side dishes that are easy and quick to prepare for any potluck party. A traditional Italian Christmas Eve dinner is meatless, with seafood dominating the table. The Christmas Day spread includes a buffet of antipasto, homemade sausage, savoury cheeses and pasta dishes.
Eggplant Involtini
Fluffy and light battered eggplant encapsulates creamy ricotta
INGREDIENTS: 2 large eggplants 1 / 2 cup flour 1 Tbsp olive oil 1 cup ricotta cheese 1 clove of garlic, minced 1 cup pecorino romano or parmesan pinch of salt and pepper 1 / 3 cup whole basil leaves 1 egg 5 cups tomato sauce 1-2 cups mozzarella, shredded
METHOD: 1. Remove skin from eggplant and cut lengthwise into 1 / 4 " slices. 2. Sprinkle eggplant with salt on both sides and let stand for 1 hour. Press moisture from eggplant and blot dry with paper towel. 3. Coat eggplant slices in flour. On medium heat, cook in olive oil for 3-4 minutes, turning when brown. Drain excess oil on a paper towel lined plate. 4. To make filling, mix ricotta, garlic, parmesan, salt, pepper, basil and egg. 5. Place a spoonful of ricotta mixture onto each eggplant slice and roll. 6. Coat dish with 2 1 / 2 cups tomato sauce and arrange eggplant rolls seam side down. Top with remainder of sauce and mozzarella. Bake for 20-25 min at 375 ° F, until cheese is melted.
Yield 5 servings
56 ciao! / dec / jan / two thousand fifteen