Eggplant roulade with basil pesto and dorati tomatoes
Monica Copetti
Menù Ingredients
150 g. Bread crumbs
100 g. Grated parmigiano reggiano
12 Slices Smoked pancetta
Serve 4
Prepare the filling by mixing in bowl the Genoese pesto, the grated parmigiano and the breadcrumbs Stuff the eggplant with the filling, roll the smoked pancetta around each roll and garnish with the dorati tomatoes. Serve with a drizzle of pesto and extra virgin olive oil.
