Roll of Swordfish, eggplant and Roman pecorino cheese
BEER PAIRING:
7 Luppoli La Fiorita.
7 Luppoli La Fiorita.
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PORETTI 7 Luppoli La Fiorita >>
Recipe ingredients:
(for 4 people)
400 g of swordfish slice
200 g of eggplant
50 g of ricotta
40 g of grated Roman Pecorino cheese d.o.p.
Thyme to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
50 g of breadcrumbs
Preparation:
Obtain from swordfish slice thin slices and refrigerate.
Wash and peel the eggplant, cut into slices 0.5 mm thick, season with extra virgin olive oil and thyme and cook in oven at 180 ° C for 10 minutes.
Mix the ricotta and Roman Pecorino cheeses, adjust the flavor, and obtain a cream.
Lay on each swordfish slice an eggplant slice and a little cream and roll up, bread in the breadcrumbs and bake at 150 ° C for about 8 minutes.
Presentation:
Serve the 3 variation of rolls in each individual plates.
