Aubergine Roll Filled With Tagliolini With Quartirolo Cream
Recipe first for 4 people based on Eggplant with tomato - cooking method pan fried.
Preparation:
Preparation: Roll out the sheet of water and flour and roll out the sheet; make noodles and cook them in boiling salted water. Cook the tomato pulp in a pan with oil, pre-browned chopped onion; when cooked, stir in the drained pasta al dente. In the meantime, cut the aubergines into slices, coat them in flour and fry them; drain them on absorbent paper and stuff them with the pasta with sauce; roll them up like rolls. Coat them with a fondue of quartirolo melted in boiling cream and sprinkle them with grated parmesan. Bake for 10 minutes at 180 degrees.
Ingredients:
Ingredients: 2 Eggs - 200 G Flour - 100 G Quartirolo Cheese - 100 G Cream - Frying Oil - 2 Peeled Tomatoes - 20 G Onion - 50 G Grana Cheese - 100 G Aubergine - Olive Oil - Salt - Pepper
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