AUBERGINES AND CAPRINO CHEESE ROLLS WITH A CREAMED PECORINO CHEESE FONDUE
Tue 17 March 2009
Ingredients for 4 people.
- 1 jar of aubergines in olive oil
- 1 goat´s milk fairly soft cheese
- 1 jar of creamy pecorino cheese
- 4-5 large tomatoes- Rocket salad
- 1 bunch of basil
- Garlic,
- sugar,
- salt and pepper as much as you need
Wash the tomatoes, cut slightly top and bottom and blanch them in boiling water for at least 10 seconds and after that immediately in very cold water , peel and clean them from the seeds lay on a grease poof paper sheet and season with salt, pepper, sugar and sliced garlic cloves, let them dry in a oven set on 120°C.. Strain the aubergines, but keep the oil, pat dry and keep on the side. Cut the goat cheese like finger size.
Pour half of the creamy pecorino cheese jar in a saucepan and melt but not boil, keep it tepid. Lay the aubergines, choosing the largest one, on a chopping board place a piece of basil and one of cheese a roll up to close.
Continue as much as you like, at least 4 pieces per person. Season some rocket salad with the aubergines olive oil, salt and pepper and place on to four flat plates lay down the rolls and the tomatoes and drizzle some fondue on top.