The idea of \u200b\u200bthis recipe has certainly had an influence Lazio, specifically Roman ...
The saltimbocca alla romana are, in fact, a second meat (veal) with simple preparation, but at the same time, very tasty. It 'called because saltimbocca, literally "jumps in the mouth", the calf being cut rather small, the meat is stuffed with ham, raw or cooked and sage, we have always enjoyed them with mortadella sliced \u200b\u200bvery thin. We decided to recreate the same recipe but with a base of eggplant that, you know, are slightly spicy and instead of ham, according to our traditions (but our own!), we used the mortadella. Also, sometimes they are rolled up, others are left open ... we opted for this second chance!
The eggplant is native of India, was introduced by the Arabs (the name was interpreted as "apple does not sound" because it was not possible to eat raw) in Europe from mid-1400. It has a large content of potassium, dietary fiber and properties purifying: it stimulates and regulates, in fact, the activity of the liver, pancreas and intestine by increasing the production and elimination of bile and lowering the amount of cholesterol in the blood also contains the vitamins A, B and C , folic acid and some bitter substances similar to those found in the leaves of artichokes. Its properties in paid purifying and detoxifying the body . Rice flour is a flour, made from processed rice is gluten free and is used as an ingredient in many recipes, from pasta to desserts. We use it often to make breading because create a uniform and very crispy breading!
Ingredients
round purple eggplants (also known as Tunisia)
Mortadella (thinly sliced) Rice flour
Salvia leaf
Oil Salt Pepper
The eggplant is native of India, was introduced by the Arabs (the name was interpreted as "apple does not sound" because it was not possible to eat raw) in Europe from mid-1400. It has a large content of potassium, dietary fiber and properties purifying: it stimulates and regulates, in fact, the activity of the liver, pancreas and intestine by increasing the production and elimination of bile and lowering the amount of cholesterol in the blood also contains the vitamins A, B and C , folic acid and some bitter substances similar to those found in the leaves of artichokes. Its properties in paid purifying and detoxifying the body . Rice flour is a flour, made from processed rice is gluten free and is used as an ingredient in many recipes, from pasta to desserts. We use it often to make breading because create a uniform and very crispy breading!
Ingredients
round purple eggplants (also known as Tunisia)
Mortadella (thinly sliced) Rice flour
Salvia leaf
Oil Salt Pepper
Choose small eggplant, cut into thin slices and put in a pretty glass bowl with a cqua and salt. This step serves to eliminate amorostico typical of the eggplant. Another way is to cut the eggplant, place them on a colander in layers, and sprinkle with salt, put us on a plate and a weight or weights, you will notice that the eggplant will release water dark.
Let rest for about 20 minutes (both in a case in the other) and then left to dry the eggplants for about 10 minutes.
Purée them in extra virgin olive oil and rice flour and fry in a pan (preferably those with a background in ceramics) with oil while cooking add salt and pepper.
Once cooked, let it sit on paper towel to remove the amount excess oil, then arrange the eggplant on a slice of bologna and sage leaves that are fastened with a toothpick.
go in the pan, adding a few drops of oil since the sausage will release their fat parts, cook until the sausage does not take on a slightly darker color ... at this point you just have to enjoy the their wonderful flavor!
Let rest for about 20 minutes (both in a case in the other) and then left to dry the eggplants for about 10 minutes.
Purée them in extra virgin olive oil and rice flour and fry in a pan (preferably those with a background in ceramics) with oil while cooking add salt and pepper.
Once cooked, let it sit on paper towel to remove the amount excess oil, then arrange the eggplant on a slice of bologna and sage leaves that are fastened with a toothpick.
go in the pan, adding a few drops of oil since the sausage will release their fat parts, cook until the sausage does not take on a slightly darker color ... at this point you just have to enjoy the their wonderful flavor!
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