Aubergine roulades

Made with Prosciutto Cotto · Parmigiano Reggiano Shavings ·
Execution time
45 min


/home/ek41iafz/public_html/ '<ul>
<li>2 long aubergines</li>
<li>100 g cooked ham</li>
<li>flour as required</li>
<li>seed oil for frying</li>
<li><strong>2 packs of Parmareggio Parmigiano Reggiano slices</strong></li>
' (length=226)
  • 2 long aubergines
  • 100 g cooked ham
  • flour as required
  • seed oil for frying
  • salt
  • pepper
  • 2 packs of Parmareggio Parmigiano Reggiano slices


array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)

Cut the aubergine into thin slices and coat with flour.


Fry the aubergines in a frying pan in plenty of hot seed oil.


Drain them on kitchen paper, season with salt and pepper to taste.


Line the aubergine slices up on the worktop and cover them with slices of ham and a Parmareggio cheese slice cut in half.


Roll up the slices of aubergine to make mini roulades and fasten them with toothpicks.


Arrange the roulades in a dish and cook in the oven at 180° for 4-5 minutes, then remove and serve.

Casa Modena and Parmareggio are part of: Gran Terre
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