Rolls the robiola
Instructions
Finely chop the herbs with the garlic.
Peel the eggplant, cut into 8 thin slices and grigliatela on a hot plate.
Beat lightly the slices of meat with a then they add salt and pepatele, then lean over Eggplant slices, on which spalmerete robiola, and finish it off with the chopped herbs.
Roll up the slices of meat, legatele with kitchen Twine and rosolatele in hot oil for 4 minutes.
Then cover with the wine and continue cooking, covered, and for another 20 minutes.
Chop salad and finely slice The celery heart.
Transfer everything into a bowl, add the cannellini beans and seasoned with emulsified oil with the vinegar, salt and pepper to taste.
Slice the rolls and serve with the salad.
For a stronger flavor, substitute half robiola with equally spicy gorgonzola.
Ingredients and dosing for 4 persons
- 8 slices of chicken breast
- 1/2 small eggplant
- 150 g of robiola cheese
- 1 clove of garlic
- 1 sprig of basil
- 3 sprigs of parsley
- 1 sprig of thyme
- 1 sprig of marjoram
- 4 tablespoons of olive oil extra virgin
- 1/2 cup of dry white wine
- Salt
- Pepper
- To accompany:
- 200 g of mixed green salad (lettuce lollo salad, corn salad),
- 1 heart of white celery
- 50 g of boiled cannellini beans
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of wine vinegar
- Salt
- Pepper