Eggplant roulade stuffed with pasta with cream of lombard quartirolo
Instructions
Roll out the dough of flour and water and pull the dough; obtaining of noodles and cook them in boiling salted water.
Bake the tomatoes in a pan with olive oil, sautéed chopped onion; mantecarvi cooking the drained pasta al dente.
Meanwhile cut the Eggplant slices, dip in flour and FRY; drain on paper towels and fill them with pasta sauce; roll them up like spring rolls.
Napparli with a Lombard quartirolo fondue dissolved in hot cream and sprinkle with grated Parmesan cheese.
Bake for 10 minutes at 180 degrees.
Ingredients and dosing for 4 persons
- 2 eggs
- 200 g of flour
- 100 g of quartirolo cheese
- 100 G = = Cream
- Frying oil
- 2 peeled tomatoes
- 20 g of onion
- 50 g of grana
- 100 g of eggplant
- Olive oil
- Salt
- Pepper