Shopping ListRecipe: Eggplant Rolls with Pecorino and Prosciutto
Ingredients for 4 people
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- 1 eggplant about 1 ¼ to 1 ½ pounds
- 12 slices prosciutto
- 1 cup grated Academia Barilla Pecorino Gran Cru cheese
- 2 tablespoons extra virgin olive oil
- chives to taste
- salt to taste
Eggplant Rolls with Pecorino and Prosciutto
di Academia Barilla
30 min
Easy
Appetizer
1 eggplant about 1 ¼ to 1 ½ pounds
12 slices prosciutto
1 cup grated Academia Barilla Pecorino Gran Cru cheese
2 tablespoons extra virgin olive oil
chives to taste
salt to taste
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages
Wine pairing
The delicacy of prosciutto combined with the pecorino's flavors make the dish fresh and balanced. We pair it with a pale straw-yellow wine with hints of yellow fruit such as peaches and citrus fruits a dry, hot, fairly mellow wine that is very fresh, slightly savory and ready to drink. D.O.C. Colli Bolognesi Pignoletto Spumante
Chef's Tip
You can serve the roulades as an appetizer, flavoring them with a drizzle of extra virgin olive oil and balsamic vinegar.
Wine pairing
The delicacy of prosciutto combined with the pecorino's flavors make the dish fresh and balanced. We pair it with a pale straw-yellow wine with hints of yellow fruit such as peaches and citrus fruits a dry, hot, fairly mellow wine that is very fresh, slightly savory and ready to drink. D.O.C. Colli Bolognesi Pignoletto Spumante
Chef's Tip
You can serve the roulades as an appetizer, flavoring them with a drizzle of extra virgin olive oil and balsamic vinegar.
