Name: Sfoglia di mozzarella, eggplant and prosciutto roll with capsicum salsa and chilli basil dressing
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 x 5mm-thick slices eggplant; 3 tablespoon olive oil; 500 gram sfoglia di mozzarella, cut in half (i used il casaro); 6 large slices good-quality prosciutto; 1 bunch (small bunch) picked rocket leaves; 2 tablespoon lightly toasted pine nuts micro greens and edible flower petals, to garnish (optional); Salsa; 1 yellow capsicum, halved, membrane and seeds removed; 1 red capsicum, halved, membrane and seeds removed; 1 stick celery, finely diced; 1/2 small red onion, finely diced; 1 tablespoon capers, finely chopped; Salsa Dressing; 3 tablespoon virgin olive oil, plus extra to garnish; 2 tablespoon red wine vinegar; Chilli Basil Dressing; 3 green chillies, halved and seeds removed; 1/2 cup basil leaves; 3 anchovy fillets; 1 tablespoon white wine vinegar; 5 tablespoon virgin olive oil

Sfoglia di mozzarella, eggplant and prosciutto roll with capsicum salsa and chilli basil dressing

Sfoglia di mozzarella is a very thin layer of mozzarella which looks similar to a pastry sheet. Stuff and roll it, then slice it up just before serving.

Serves 4

Prep

40M

Ingredients

8 x 5mm-thick slices eggplant

3 tablespoon olive oil

500 gram sfoglia di mozzarella, cut in half (i used il casaro)

6 large slices good-quality prosciutto

1 bunch (small bunch) picked rocket leaves

2 tablespoon lightly toasted pine nuts micro greens and edible flower petals, to garnish (optional)

Salsa

1 yellow capsicum, halved, membrane and seeds removed

1 red capsicum, halved, membrane and seeds removed

1 stick celery, finely diced

1/2 small red onion, finely diced

1 tablespoon capers, finely chopped

Salsa Dressing

3 tablespoon virgin olive oil, plus extra to garnish

2 tablespoon red wine vinegar

Chilli Basil Dressing

3 green chillies, halved and seeds removed

1/2 cup basil leaves

3 anchovy fillets

1 tablespoon white wine vinegar

5 tablespoon virgin olive oil

Method

Sfoglia di mozzarella, eggplant and prosciutto roll with capsicum salsa and chilli basil dressing

1.Preheat griddle pan or frying pan until smoking hot. Preheat oven grill to 180°C.

2.Brush eggplant slices on both sides with olive oil and season on both sides. Place in hot pan and cook for 1-2 minutes on each side or till eggplant is soft. Lay on tray to cool.

3.While eggplant is cooking, lay capsicum, skin side up, on a flat oven tray and place under hot grill. Cook until skins are blistered then remove, cool, peel and finely dice.

Salsa Dressing

4.In a bowl, mix salsa dressing ingredients with a pinch of salt and cracked pepper. Add diced capsicum, celery, onion and capers to bowl and stir.

Chilli Basil Dressing

5.For the chilli basil dressing, place ingredients in a blender and blitz till well incorporated.

To assemble

6.Lay one half of sfoglia on a chopping board, lay half the eggplant slices on the sfoglia, then lay half the prosciutto slices on the eggplant.

7.Drizzle with 1-2 Tbsp of chilli basil dressing then scatter with some rocket. Starting from a short end, roll into a tight cigar shape. Repeat with other sfoglia half. Just before serving, slice each roll into four.

To serve

8.To serve, scatter some of the salsa on each serving plate followed by daubs of chilli basil dressing. Arrange two pieces of sfoglia on each plate, sprinkle with pine nuts and micro greens and edible petals (if using) then drizzle with virgin olive oil.

Luca Villari