recipes
Peppered goat cheese and fig involtini on a tomato and aubergine salad
Serves: 2
2017-06-08
Ingredients
For the involtini
- 1 slices veal knuckle
- 6 dried figs
- 1 red onion
- 1 peppered goat cheese (Benna)
- 4 slices white bread
- 1 tsp rosemary
- 2 tbsp French mustard
You will also need
- 1 mozzarella buffala
- 2 tomatoes
- 1 small aubergine
- bunch rocket leaves
- 3 tbsp crushed walnuts
- 2 tbsp chilli oil (Borges)
- Small bunch of parsley
Method
Chop the onion, fig and sauté in butter until softened, place the mixture on the sliced veal sprinkle with goat cheese and roll. Blend the bread into bread crumbs, add the chopped rosemary and season. Brush the veal with mustard and then cover with the bread crumbs. Sauté in salted butter and finish in the oven until cooked through. Cut the aubergine in cubes toss with olive oil and roast until browned. in a bowl mix the diced tomatoes, mozzarella, walnuts, rocket, chopped parsley and also the aubergine. Finally season with chilli oil salt, pepper and serve on the side with the veal.
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