🍆 Eggplants with Bresaola della Valtellina IGP and fresh cheese
A delicious and light appetizer that combines flavor, freshness, and simplicity in perfect Valtellinese style 🧄🌿
Introduction
The eggplants with Bresaola della Valtellina IGP are a fresh and tasty appetizer, perfect for summer but suitable for any season.
The sweetness of grilled eggplants meets the savory note of bresaola and the creaminess of fresh cheese, for a surprising, balanced result ready in just a few minutes.
They are also great as finger food for aperitifs or buffets; these rolls are easy to prepare and can be customized with various creamy cheeses: goat cheese, ricotta, or Philadelphia®. 😋
📝 Ingredients (for 4 people)
- 200 g of Bresaola della Valtellina IGP (thin slices)
- 2 medium eggplants
- 200 g of creamy fresh cheese (goat cheese, ricotta, or Philadelphia®)
- Extra virgin olive oil to taste
- Fresh parsley chopped
- 1 clove of garlic (chopped or crushed)
- Salt and pepper to taste
👩🍳 Step-by-step preparation
- Slice the eggplants lengthwise, about ½ cm thick.
- Generously salt them and let them drain under weight for 2–3 hours to eliminate the bitter taste.
- Rinse and dry them well, then grill them on a hot platter until they are soft and have visible grill marks.
- Prepare a pinzimonio by mixing EVO oil, chopped parsley, garlic, salt and pepper.
- Brush each slice of eggplant with the dressing.
- Place a slice of Bresaola della Valtellina IGP on each slice of eggplant.
- Spread the fresh cheese on the bresaola.
- Gently roll each slice into a roll and secure with a toothpick.
🍽️ Variation
You can substitute the eggplants with grilled zucchini for an even lighter and spring-like version! 🌱
🍷 Recommended wine
Pair these rolls with a Valtellina Superiore DOCG Sassella, with a delicate aroma and harmonious structure.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
Source: Consortium for the protection of Bresaola della Valtellina
