- 50 min
Aubergines Rolls with Nonno Nanni Fresco Spalmabile, Raisins and Pine Nuts
250g Nonno Nanni Fresco Spalmabile
4 tablespoons raisins
4 tablespoons pine nuts
salt to taste
olive oil, as needed
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Choose your aubergine: any type will work, but we suggest the oval, dark variety. The long slices make it particularly suited to be rolled up.
Wash the aubergines under running water, trim the ends and cut, along the length of the vegetable, into slices about 0.5 cm thick.
Sprinkle with salt and let sit for about half an hour; you can lay the slices in pasta colander or on a slightly slanted board. Help them release their water by placing a weight on top (a plate will work well).
Cooking tip: sprinkle the grill with coarse salt to prevent the slices from sticking on the bottom and tearing.
Rinse the raisins well under running water, then soak them in a bowl of warm water, for about 20-30 minutes. Drain and set aside to dry.
Toast the pine nuts for a few seconds in a hot, non-stick frying pan.
Place the Nonno Nanni Fresco Spalmabile cheese in a bowl, add the soaked raisins and toasted pine nuts: mix using a fork to make the mixture homogeneous and even creamier.
A pinch of nutmeg will make the flavour even more irresistible.
Arrange the grilled aubergine slices on a flat surface and drizzle a little olive oil on each slice. Take a tablespoon of the Nonno Nanni Fresco Spalmabile mixture and place it on each slice. You don't need to be overly precise or spread the cheese cream too evenly.
Roll up the aubergine slices and fix the rolls with a toothpick. Refrigerate for a half hour to make them hold their shape on your plate.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola