Recipe Ricotta roll with eggplant of of 15-07-2011 [Updated on 21-10-2012]
And here is the other recipe with aubergines that I prepared this week, a rustic that has as a base an unleavened dough made of flour and ricotta (the recipe I found in the magazine of "la prova del cuoco") and a greedy stuffed with aubergines, sweet bacon and cherry tomatoes with the addition of provolone. This ricotta roll with aubergines is an easy and quick recipe to prepare and that has a fresh and tasty flavor, just suitable for the summer season. Given the strong heat, to satisfy the "not daring", next week on the blog you will find only cold recipes that do not require the use of the oven. Have a good day and a happy weekend, kisses squared: *
How to make the ricotta roll with eggplant
Prepare the ricotta dough by placing the flour in a bowl with the ricotta and salt inside
Work the mixture until all the flour is absorbed into the ricotta, then gradually add the lukewarm water.
Knead the dough until you get a homogeneous dough then put it to rest for half an hour in the fridge.
Meanwhile, prepare the aubergine filling.
Wash and trim the aubergines, cut them into squares and sauté them in a pan with the oil
After about 15 minutes, add the diced tomatoes and bacon and the basil
Season with salt and pepper and cook for another 5 minutes.
Now take the ricotta dough and spread it on a floured pastry board in a rectangular sheet about 3 mm thick
Arrange the aubergine and bacon filling on one side and cover with the diced provolone
Roll the dough on itself
Seal the edges of the aubergine roll well then transfer it to a baking sheet covered with wax paper. Brush with a beaten egg and bake at 180 °
Cook the ricotta roll with aubergines for about 30 minutes or until it is golden on the surface
Allow to cool before cutting into slices and serving
Potato roll with borage
Ingredients for 6 people:
600 g. of potatoes
160 g. of durum wheat semolina flour
For the stuffing:
½ kg of borage
200 g. of Roman ricotta
4-5 tablespoons of grated parmesan
salt and pepper
Wash the potatoes in their skins and put them in a saucepan, cover them with cold water, salt them and pass them hot in a potato masher. Allow the puree to cool.
Clean and wash the borage, boil it and drain it. Pass it, after having squeezed it well, through the food processor together with the ricotta.
Collect the mixture in a bowl, incorporate the egg and parmesan, sprinkle with nutmeg, mix well and season with salt and pepper.
Incorporate the other egg into the now cold mashed potatoes, sift the flour with a pinch of salt. Knead quickly and mix the ingredients well and add as much flour as needed to obtain a consistent dough.
When the dough is homogeneous, roll it out with a floured rolling pin on a sheet of baking paper, obtaining a rectangle about ½ cm thick.
Spread over the mixture of herbs. Roll it up carefully, helping you with the paper, then wrap it up like candy.
Dip it in boiling salted water and cook it for about 20 minutes.
At the end of cooking, remove it from the water, remove the paper wrapping and let it cool.
Cut the roll into thick slices, place them slightly overlapping in a well-buttered ovenproof dish, sprinkle with parmesan, distribute the butter into flakes and pass in the oven, preheated to 180 ° for about 20 minutes.
Cuisine and surroundings
Each of us prepared something (except the fantastic Teresa who had prepared a billion things and was perfectly prepared to satisfy all the requests of young and old). I cooked this excellent rustic roll and I must say that even if we sat on blankets resting on the ground we ate very well because everything was excellent. Hello to all.
300 gr flour 00
150 gr ricotta
100 gr of water
Salt to taste.
For the stuffing: two long eggplants
100 gr cherry tomatoes
200 gr of smoked provolone
a beaten egg for brushing
Salt to taste.
Mix the flour with the ricotta and add the water until you get a soft but compact dough. Once the ingredients are well mixed, leave to rest in the refrigerator for half an hour.
Meanwhile, wash the long aubergines and cut them into cubes. Put them in salt or leave them to soak in milk for about 10 minutes in order to remove the typical bitterness of aubergines.
Fry the aubergines in oil with a clove of garlic and brown them well ingine add the tomatoes cut into small pieces and deprived of seeds.
Salt and to taste and add the basil.
Once the aubergines are cooked, let them cool.
Roll out the dough into a thin sheet, put the filling in the center, add the scamorza cheese cut into cubes and close in a roll.
Bake in a preheated oven at 190 & # 176C for about 30 minutes.
Baked eggplant roll
The baked eggplant roll it is a dish that reveals a rich and flowing heart, a kind of Salty Strudel of which the aubergines make up the shell. A summer recipe with a filling of ham, tomatoes and very tasty scamorza cheese.
|COOKING||35 MIN-40 MIN|
- 2 large oblong eggplants
- 200 g of provolone
- 100 g of thinly sliced cooked ham
- 3 San Marzano tomatoes
- 50 g of grated Parmesan cheese
- bread crumbs
- extra virgin olive oil
The baked eggplant roll it is a simple dish in the ingredients and very tasty. The preparation is not complicated, but it takes some time: the result amply repays the wait and is an interesting alternative to aubergine strudel prepared with puff pastry. The recipe, in fact, is always from Mrs. Lidia, who revealed it to us step by step.
It starts from eggplant cut into thin slices, fried and then stretched out to compose the base of the scroll. The filling of baked ham, tomatoes And smoked cheese it is placed on the vegetables and all rolled up and sprinkled with breadcrumbs. A second short passage in the oven, after resting in the refrigerator, softens the filling and melts the smoked cheese.
So prepared and accompanied by a fresh green salad stuffed eggplant roll it is a hearty second that thanks to its gluttony will make even the little ones happy. To obtain slices that are easier to cut, we recommend that you leave them to rest for at least 15 minutes the eggplant roll once removed from the oven.
Summer is there eggplant season, there are many different varieties on the market, all good and suitable for various preparations. To make the most of these vegetables and discover many recipes with eggplant we refer you to the in-depth analysis: How to cook aubergines, properties, uses and recipes.
Prepare the cookie dough.
Divide i yolks from egg whites.
Beat the egg whites until stiff with a very clean electric whisk (read if you don't want to make a mistake HOW TO ASSEMBLE THE ALBUMS).
Mount the egg yolks and sugar in a bowl until you get a frothy mixture then add the honey and add the flour while continuing to whip.
Gradually add the whipped egg whites gentle movements and from bottom to top so as not to excessively disassemble the compound.
Take a sheet of parchment paper, wet it and squeeze it with your hands then place it on the base of the oven pan and pour the dough for the biscuit dough, distributing it evenly throughout the mixture with a spatula.
Bake the biscuit dough in a preheated oven ventilated at 220 ° for 8 minutes about until you see that the edges begin to darken.
Remove the cookie dough from the oven and sprinkle the entire surface with caster sugar then cover it with cling film and let it cool completely.
When the cookie dough will be completely cooledUsing a long-blade sharp knife, remove the parchment paper and the cling film.
Prepare the cream.
Drain the cottage cheese in a colander for a few hours (if you have time otherwise buy a dry ricotta) and add the icing sugar.
Join the chocolate chips dark and mix.
Spread the whole ric creamotta dolce on the rectangle of biscuit dough holding about a finger from the edge.
Roll up the cookie dough on itself to form the roll and close it in the transparent film.
Leave in the fridge the ricotta roll until ready to serve then take it out of the fridge and sprinkle the surface with icing sugar.
VARIANTS AND ADVICE
If you want, you can also add a sachet of vanillin or half a teaspoon of vanilla flavoring to the biscuit dough.
If you want you can also prepare the cocoa biscuit dough by replacing 20 grams of flour with the same cocoa powder.
If you want you can add to the cream of sweet ricotta also mixed candied fruit.
If you want you can use sheep's milk ricotta or cow's milk ricotta or even mixed.
If you liked the recipe for the ricotta roll, perhaps you might also be interested in the NUTELLA ROLL or the ROLL WITH JAM or even the CHOCOLATE ROLL.
Drain the ricotta to make the whey lose, better the night before. Add to the sugar, mix and leave in the fridge. Before using it add the chocolate chips.
In a bowl, whip the eggs at room temperature with the sugar, until they become a light and fluffy cream, add the vanilla, the flour a little at a time, pour into the mold and bake in a preheated oven at 180 ° for 8-10 minutes.
Remove from the oven, turn the mold upside down onto a sheet of damp parchment paper, remove the mold and turn the biscuit dough over again.
Wrap the biscuit dough with the same parchment paper, cover with a cloth and let it cool.
Unroll the already cooled biscuit dough, cover with the ricotta cream and wrap again, close with paper or film and leave to harden in the refrigerator for 4 hours.
Take the roll out of the refrigerator, remove the paper, place in a serving tray and finish as desired with the icing sugar and chocolate chips.
The roll with ricotta and chocolate cream is ready to be served, if not consumed it can be stored in the refrigerator for up to two days.
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Ricotta roll with eggplant - Recipes
Hi everyone, today a quick and tasty recipe, a shortcrust pastry roll filled with sliced cheese, sautéed spinach and pine nuts, I had more than one roll and used it to make decorations. recipe?
1 roll of shortcrust pastry,
8 slices of cheese,
300 gr. of fresh ricotta,
250 gr. of boiled and squeezed spinach,
grated parmesan q.s.
40 gr. of butter,
Salt and Pepper To Taste.
a handful of pine nuts,
an egg yolk for brushing.
Melt the butter in a pan, add the spinach and cook them for a few minutes, as long as they take on flavor, let them cool and add the ricotta, salt, pepper, parmesan and egg, mix everything and let it rest so that the flavors blend together. Roll out the brisè roll, place the slices of cheese on it
Add the ricotta and spinach mixture on top and a handful of pine nuts and parmesan on top
roll up and form the roll, if you have other pasta make decorations and brush with beaten egg yolk
Bake in a preheated oven at 180 & # 176 for 35-40 minutes and enjoy your meal.
Dlin dlon. service communication, on my Fb profile I have created an event. "What do you cook for Christmas"? where those who want can post their Christmas recipes, traditional or otherwise, so that everyone can view and choose new recipes for the holiday menus. If you like to participate click HERE
Hi I saw you on Kreattiva and I follow you with pleasure, nice your blog and nice post! if you want I'll wait for you here http://iprofumidellamiacasa.blogspot.it/!
sure I'll come right away, thanks to you soon
what a beautiful recipe !!
I found you through Kreattiva and became your follower
I wait for you ciaoo!
I have a hallucinatory hunger today and seeing your roll makes me increase it. who knows how good!
I would gladly offer you a slice but there is no longer my son one slice at a time he finished it.
How I love salty rolls. Speck and ricotta never tried! thanks for the idea!
Have a good evening :-)!
I recommend it really good from me it is over in a heartbeat, good evening
Wonderful idea for the day of Christmas.
A beautiful decorated and set table
with this wonderful and tasty recipe
which even if on the classic does not disappoint
veal nut boned and open like a book 1 Kg
dried porcini mushrooms 50 g
grated parmesan cheese 30 g
extra virgin olive oil
Put the dried mushrooms in a bowl to soften for 20 minutes in lukewarm water, then drain and cut them into small pieces, filter the soaking water through a narrow mesh strainer lined with a cloth. Heat a teaspoon of oil with the peeled garlic clove and brown the mushrooms for 2 minutes over medium heat. Turn off, season with salt and pepper and remove the clove of garlic.
Chop the carrot, peel it and wash it. Also wash the celery stalk, then peel the onion and reduce all three ingredients into cubes & # 180, such as sautéed.
Arrange the meat on a sheet of parchment paper and place the mushrooms, chopped parsley and Parmesan cheese on top and roll it up. Heat 3 tablespoons of oil in a saucepan and brown the rolled roast for about 5 minutes, turning it over.
Add carrot, onion and celery in the casserole, then add a glass of white wine and let it evaporate. Close with the lid, lower the heat to low and cook for an hour, sprinkling the mushrooms with a spoonful of water from time to time and turning it.
Ricotta roll with eggplant - Recipes
good afternoon . how did you pass this long bridge. for those who did it.I put the sugar in a clean and dry mug and blended for 20 seconds at speed 8 and I reduced it to icing (you can use icing sugar) I added the hazelnuts for another 18 seconds at turbo speed.
I added all the other ingredients and blended for 1:15 minute at speed 5 and I got this cream-like compound but with a nice firm consistency .. I coated the bottom of a 26-diameter pan with parchment paper and spread half of the biscuit dough leveling it well and I cooked in a hot oven for 15-20 minutes at 180 & # 176 do the same with the other half of the biscuit dough after having cooked and pulled the first disc from the oven, let the discs cool well.
whip the cream firmly and put in the fridge .. in a bowl I put the ricotta drained from its water I added the sugar with a whisk I mixed well until the mixture is well blended I added the pears drained from the syrup put a handful of drops of bitter chocolate and mixed everything after I added the well whipped cream and I mixed gently so as not to disassemble ..
we assemble the cake by placing an opening circle on the plate where we put the cake and place the first disc and wet it with the pear syrup pour in all the ricotta and pear mixture and trim well, place the second disc by pressing lightly to make it adhere and wet with the leftover syrup and put in the freezer for at least 12 hours. before serving, remove from the freezer and refrigerate for at least 2 hours, sprinkle with plenty of icing sugar.