Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, amies rolled beef with eggplant involtini. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
AMIEs Rolled Beef with Eggplant Involtini is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. AMIEs Rolled Beef with Eggplant Involtini is something that I’ve loved my entire life.
Eggplant Involtini - Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs and baked in pasta sauce. The outer layer is roasted eggplant slices. The involtini gets nestled in a bed of marinara sauce and baked.
To get started with this recipe, we must first prepare a few components. You can have amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:
- Get 1 large eggplant about 500 grams
- Prepare 350 grams thinly sliced beef tenderloin
- Make ready 150 grams mozzarella, thinly sliced
- Prepare 3 tomato, cut in cubes
- Get 50 grams grated pecorino cheese
- Prepare 50 grams pine nuts, lightly toasted & finely chopped
- Make ready 1 thyme and basil leaves
- Prepare 2 garlic cloves
- Take 1 parmesan cheese
- Take 1 bread crumbs
- Prepare 1 olive oil, salt and pepper to taste
Involtini is an interesting word for the non-Italian speaker like me. When I told my friend Tedd that I was making Eggplant Involtini, he told me it sounded like an. In this Italian classic, eggplant involtini, ricotta-stuffed parcels bake with homemade tomato sauce and cream, a perfect way to celebrate eggplant season! On the fussiness scale, this recipe is up there.
Instructions to make AMIEs Rolled Beef with Eggplant Involtini:
- Cut the eggplants lengthwise into thin 1/4 inch slices. You should have 12 slices. Brush both sides of slices with oil. Heat a large, non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side. Repeat with the remaining eggplant.
- Once the eggplant is cool enough to handle, scatter the tomatoes with basil leaves over the eggplant slices. Season with parmesan, salt and pepper. Add the mozzarella and roll the eggplant around, ending with the seam side underneath. Set aside.
- Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper. Wrap the beef by rolling over and closing with a toothpick. Repeat the process using the remaining beef. Dash each beef rolls with bread crumbs. In a large frying pan, heat oil and add garlic, saute until softened. Put the beef wraps and gently saute for 2 minutes. It should be partially cooked.
- Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Drizzle with the remaining oil. Bake in the preheated oven (200ºC) for 8-10 minutes.
- Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot.
I hate to start on a negative note, especially when these little ricotta-stuffed rolls turned out to be so. Eggplant involtini recipes are often just eggplant Parmesan in a more complicated form: fried eggplant, milky cheese filling, and lots of sauce, with a Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping.
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