| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
Trattoria |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Eggplant; unpeeled |
| 1 |
|
Zucchini squash; unpeeled |
| 1/4 |
ts |
Extra virgin olive oil |
|
|
Olive oil spray stuffing– |
| 1/3 |
c |
Bread crumbs |
| 1 |
tb |
Chopped nuts; pine or almond |
| 1 |
tb |
Dried currants |
| 1 |
tb |
Parsley |
| 1 |
tb |
Pancetta or prosciutto; dice |
|
|
(bacon or ham) (or chipotle |
|
|
With adobo) |
| 2 |
tb |
Basic tomato sauce for pasta |
| 1 |
|
Egg white |
|
|
Salt and white pepper topping– |
| 1/4 |
c |
Basic tomato sauce for pasta homemade or bottled |
| 2 |
sl |
Provolone cheese, or caciott |
|
|
(sandwich sized slices) |
INSTRUCTIONS
Recipe by: Sunset's Trattoria: Best of Casual Italian Cooking (1995)
Preparation Time: 1:00 STEP #1 - Cut 4 thin slices from the eggplant,
lengthwise, 1/4 inch thick (6mm). Cut 4 slices from the zucchini,
lengthwise, 1/8 inch thick (3mm). Use the small amount of olive oil to
lightly coat each slice of eggplant an zucchini. Use a broiler or a large
griddle to cook the vegetables (about 4 to 5 minutes per side for the
eggplant and about 2 to 3 minutes per side fo the zucchini), until lighly
golden. Transfer to a plate and let cool.
STEP #2 - OVEN and STUFFING Spray individual non-metal casserole dishes or
a 1-quart casserole lightly, bottom and sides. Position rack in middle of
oven and preheat to 400F/200C. Mix the stuffing ingredients in a bowl,
including the salt and pepper, unti blended.
STEP #3 - The ROLLATINI are folded into thirds to envelope a log of stuffin
On the cutting board, lay 1 eggplant slice flat with a long side toward
you. Place 1 zucchini slice on top of it. Gently shape 2 to 3 tablespoons
of the stuffing into a log and place in the center, crosswise. Fold first
one end then the other end of the vegetables over the stuffing. Place the
rollatini, seam-side down, in the casserole. Repeat for the remaining
rollatini.
STEP #4 - Baking and topping. Cover with foil. Place in the oven, center
rack, and immediately reduce the heat to 350F/180C. Bake until heated
through 20 to 25 minutes. Remove from the oven and spoon the tomato sauce
evenly over the rolls and top with the thinly sliced provolone. Bake,
uncovered, until the cheese melts and is attractively golden (about 6 to 8
minutes. Remove from the oven and let stand for a few minutes. Menu:
bread, crisp salad with ceasar or greek salad.
When doubling - do not increase oil for coating, or the egg white for
binding, or the tomato sauce for topping. These should be increased as nee
Leftover TIP - Bake any extra eggplant or zucchini.
: [1] Toss with cherry tomatoes cut in half, and diced red onion
Splash a little (commercially prepared) balsamic vinaigrette on the mixture
Let stand, covered, in the refrigerator no more than 24 hours. Serve as a
salad.
: [2] Dice. Add to canned minestrone soup.
Posted to Master Cook Recipes List, Digest #111
Date: Thu, 6 Jun 1996 10:07:34 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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