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Receta Aubergine Cannelloni With Courgette And Smoked Salmon And
by Global Cookbook

Aubergine Cannelloni With Courgette And Smoked Salmon And
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Ingredientes

  • 2 lrg Aubergines
  • 2 x Courgettes
  • 1 x Garlic clove, finely minced Grated zest of 1/4 lemon
  • 1 1/2 x Lemons, juice of
  • 3 Tbsp. Dry white wine
  • 3 Tbsp. Extra virgin olive oil
  • 4 tsp Caster sugar Salt and freshly grnd black pepper
  • 36 x Basil leaves
  • 140 gm Sliced smoked salmon, (5z)
  • 15 gm Chives, minced (1/2oz)
  • 140 gm Cottage cheese, (5z)
  • 3 Tbsp. Fromage frais
  • 1 Tbsp. Pine nuts, toasted
  • 100 gm Baby spinach, (3 1/2oz)
  • 1 x Red onion, finely minced
  • 1/2 x Garlic clove, finely minced
  • 1 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Balsamic vinegar
  • 1 tsp Caster sugar
  • 6 Tbsp. Tomato passata
  • 1 x Red, 1 green, and 1 yellow pepper
  • 4 x Tomatoes, skinned, deseeded and diced
  • 1 dsh Sweet chilli sauce

Direcciones

  1. Heat the oven to 190 C/375 F/gas mark 5.
  2. Cut the aubergines lenghways into very thin slices (about 1 mm thick), discarding the outer pcs (you should have 12 slices). Lay the slices on a baking sheet lined with baking parchment. Do the same with the courgettes.
  3. Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp extra virgin olive oil, 3 tsp sugar, salt and pepper, blend with a hand-blender and then brush on to the aubergine and courgette slices. Bake for 10-15 min till tender.
  4. While still hot lay 3 leaves of basil on each slice of aubergine and then lay a slice of courgette on top and leave to cold slighty. This will release the oils from the basil into the aubergine.
  5. Cut the smoked salmon into strips of a similar size to the courgette slices and lay a piece of salmon on top of each.
  6. Mix the chives with the cottage cheese, fromage frais and pine nuts and season to taste with a small amount of salt and lots of black pepper. Spread on to the smoked salmon and then roll up into 12 rolls.
  7. To make the sauce: Soften the onion and garlic in the extra virgin olive oil over a low heat. Add in the balsamic vinegar and sugar and simmer till reduced by half. Add in the passata, peppers, and tomatoes and cook for 2 min. Season to taste with salt, pepper and a dash of sweet chilli sauce.
  8. Whisk the remaining lemon juice with the zest, the remaining 1 tbsp extra virgin olive oil and 1 tsp sugar, salt and pepper to taste. Toss the spinach in the lemon vinaigrette and then saute/fry for 30 seconds till just beginning to wilt.
  9. Serve the aubergine cannelloni with the hot spinach and Provencal suace. This could also be served cool.
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