. rice, 2 long eggplants, 2 onions, 1 red pepper, 3 tablespoons grated Parmesan cheese, a smoked cheese, 12 slices of ham, vegetable broth, olive oil, salt.
PREPARATION: Slice the eggplant
for long ensuring that they are brought out 12 slices, season with salt and let stand with care so that spurghino their water, just ready to dry them well and fry in oil, let it rest. Rondelline to reduce the onions and peppers into small pieces, fry now for about 10 minutes, we combine the rice with broth and bagnamolo, adding slowly and gradually, reaching the cooking for about one quarter of an hour, at the end season with salt and add the Parmesan cheese, mix well and let cool. When it is cold add half smoked cheese into small pieces and stir. Elongated form now twelve balls and wrap in a slice of ham then cooked in a slice of eggplant. Accommodate the rolls in an oiled baking dish, sprinkle everything with the rest of the grated cheese and smoked cheese, now, put everything in the oven and grill for about ten minutes. Serve hot. I've served with a fresh Grillo di Sicilia: perfect.
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