Receta Aubergine, pancetta & fontina Bio rolls

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Try this quick and easy antipasto idea, perfect for every season and indicated for a summer barbecue.

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Ingredientes

Cost per recipe $1.62 view details

Direcciones

  1. 1. Cut the aubergine into eight slices and put in on salty water to make it lose its bitter taste. After about 30 mins sluice it out, then grill until browned and tender, about 8-10 mins in total.
  2. 2. Sprinkle with fresh chopped parsley and put a Fontina Bio slice on each aubergine slice. Roll the pancetta around the aubergine in a spiral, roll tightly each piece and secure with cocktail sticks. Repeat with all the others.
  3. 3. Heat 4 tbsp olive oil in a frying pan, add the aubergine rolls and fry, until Fontina Bio cheese is melted.
  4. 4. Pour over the rolls on a serving plate and garnish with fresh parsley. Serve with cherry tomatoes.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 200g
Calories 506  
Calories from Fat 480 95%
Total Fat 54.36g 68%
Saturated Fat 7.51g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 385mg 11%
Total Carbs 6.03g 2%
Dietary Fiber 2.0g 7%
Sugars 3.64g 2%
Protein 1.54g 2%
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