Browse crisp roll with vegetables
3_10159 ROLL of CRISP PASTRY with VEGETABLES INGREDIENTS for 4 PEOPLE a small eggplant, 150 g fontina cheese, red pepper, green pepper, Zucchini, 2 onion, 2 cloves of garlic, 3 tablespoons of pine nuts, a few tablespoons of olive oil, 8 sheets of phyllo dough, 50 g butter, salt, pepper. Wash Eggplant and cut it into cubes. Put it in a colander, sprinkle with salt and let stand for 20 minutes. Wash the peppers, remove the seeds and pith, and cut in thin strips. Wash the zucchini, spuntatele and cut them into cubes. Rinse the Eggplant well and carefully strizzatele. In a saucepan heat the oil and bake in moderate heat the peppers and eggplant for 10 minutes. Add the zucchini and continue cooking 5 minutes fresh focus. Remove from heat and let cool. In a pan saute in a tablespoon oil thinly sliced onion. Remove the cheese rind and cut into cubes. Preheat oven to 180ø. Melt the butter in a frying pan without make it effervesce. Lay the sheets of phyllo on work surface and brush with butter on both sides. Cover the surface of a baking sheet covered with parchment paper, with sheets of phyllo overlapping slightly in order to obtain a rectangle measuring 40 cm x 30 cm. Spread the vegetables lengthwise, leaving a 5 cm edge is at the bottom and top. Sprinkle with fontina, pine nuts and roll up the dough, tucking the ends toward the Center. Brush the roll with butter and Bake 30 minutes. When cooked, let stand 10 minutes, then serve immediately accompanied, if desired, with a green salad.