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This homemade recipe from Calabria is a roll of egg pasta filled with eggplant, ham and scamorza. It is a super tasty first course (or even main course) made with simple ingredients. Try it now.
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Category
main course
Servings
4
Prep Time
40 minutes
Cook Time
50 minutes
2 eggs
12,5 oz flour
3 eggplants
5 oz scamorza cheese
4 ts grated parmesan cheese
6,25 oz slices of cooked ham
12,5 tomato sauce del Casale
salt
pepper
olive oil del Feudo
In a bowl collect the flour and shell the eggs. Beat them with a fork and then start taking some of the surrounding flour.
Knead everything by hand until you get a smooth and elastic dough.
Wrap it in food film and let it rest at room temperature for 30 minutes.
Cut the eggplant into slices and place them in a colander well sprinkled with salt. Leave them in brine for at least 1 hour, then rinse them very well and wring them out.
Pat them with a kitchen cloth and fry them in boiling olive oil, drain with a slotted spoon and let them dry on kitchen paper. Salt.
Roll out the egg dough on a freshly floured pastry board using the rolling pin. You will need to obtain a thin sheet.
Blanch in a large saucepan with salted water, drain and let cool in a bowl with cold water.
Place the drained pasta on a kitchen cloth and pat it dry to remove any excess water.
Spread over the fried eggplant, minced ham, scamorza cheese and sprinkle with a little grated parmesan cheese.
Fold all the sides of the dough inward and then roll up the whole very tight, so as to get a cylinder. Transfer it very gently inside an oil-greased baking dish.
Spread the tomato sauce with a spoon on the roll and on the bottom of the pan, then sprinkle with grated parmesan cheese.
Bake in an oven at 200 ºC for 25 minutes. Cut into slices before serving.
