Thursday, 30 November 2017

Aubergine cannelloni with egg and cream cheese

Today we bring you this delicious starter that you can serve as an appetizer or as a starter, what would you fill it with?

Ingredients for 2 people:
- 1/2 aubergine
- 4 quail eggs
- 4 tablespoons of aspencat sauce 
- 3 tablespoons of cream cheese 
- Oil

- Wash and peel the aubergine.
- Cut it vertically in not very thick strips (1/2 cm approx).
- Sprinkle a little salt on top and leave them in a sieve for 10 minutes to remove the bitterness they have.
- In a pan with olive oil, sauté the aubergine strips until golden.
- Cook the quail eggs in boiling water for 2 minutes.
- Chill and peel the eggs.
- Cut them in half and mix them with the aspencat sauce (made with cod, onion, garlic, red pepper, pickle and olive oil).
- Place a spoonful of the filling at one end of each strip and roll them up to form the cannelloni.
- Heat the cheese cream with manchego cheese to have a texture like a light sauce.
- Pour the sauce over the cannelloni.

Bon appétit!

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