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