Entertain at home: Aubergine and prosciutto involtini with spinach, ricotta and sun-dried tomato
Looking for an elegant starter? Try these veggie and cheese rolls with smoky prosciutto. You can leave out the meat for a vegetarian option, or slice them and serve as a crowd-pleasing canapé. Enjoy with a glass of Spier Signature Cabernet Sauvignon.
Serves 4-6 as a starter
You’ll need: 2-3 large aubergines, cut lengthways into thin slices, 5-8mm thick; olive oil; salt and pepper; 1 cup ricotta cheese; ½ cup parmesan cheese, finely grated; 15ml lemon zest, finely grated; about 8-12 thin slices of prosciutto; a small bunch of baby spinach leaves; about 12 sun-dried tomatoes in oil, sliced; 60g butter, for frying; 15-30ml capers; a handful of Italian parsley, roughly chopped, for serving
How to:
Prepare the aubergines: Preheat the oven to 220°C. On a large oiled tray, arrange the sliced aubergines, drizzle with more olive oil and season with salt and pepper. Roast for 15 minutes or until soft but not too dark. Remove and set aside to cool.
Prepare the stuffing: In a small mixing bowl, mix the ricotta, parmesan, and lemon zest. Season with salt and pepper and set aside.
Assemble the involtini: Lay out the slices of prosciutto on a clean working surface. Top each with a roasted slice of aubergine, then with a few spinach leaves. Place a tablespoon of the ricotta mixture on one end, along with some sun-dried tomato slices, then roll each one up tightly into a little log. Heat the butter in a large pan, then fry the involtini on all sides until golden brown. Add the capers right at the end and fry until fragrant.
Serve hot, scattered with parsley and fried capers and a glass of Spier Signature Cabernet Sauvignon.
*Recipe & image by www.spier.co.za.
