Trio de roulades méditerranéennes

INGREDIENTS

  • 1 emballage (150 g) de MastroMDet San DanieleMDCharcuterie Trio, Saveurs Méditerranéenness
  • 8 tranches d’une petite aubergine coupée sur la longueur, d’environ 1/4 de pouce (5 mm) d’épaisseur
  • 2 gros poivrons rouges coupés en moitiés
  • 8 tranches de zucchini coupé sur la longueur, d’environ 1/4 de pouce (5 mm) d’épaisseur
  • 2 oz (60 g) de mozzarella fraîche coupée en 8 tranches
  • 3 c. à table (45 ml) d’huile d’olive
  • 4 c. à thé (20 ml) de vinaigre balsamique
  • 1/3 tasse (75 ml) de fromage parmesan râpé
  • 2 c. à table (25 ml) de basilic frais haché mince

Directions

  • Faire chauffer le grill à chaleur moyenne à grande; bien graisser les grilles. Faire griller l’aubergine et les poivrons rouges pendant 3 à 5 minutes de chaque côté ou jusqu’à ce que les marques de la grille apparaissent clairement et que la chair s’attendrisse. Faire griller le zucchini pendant 2 à 3 minutes de chaque côté ou jusqu’à ce que les marques de la grille apparaissent clairement et que la chair s’attendrisse. Laisser refroidir complètement. Couper les poivrons rouges en 8 morceaux.
  • Placer une tranche de prosciutto fumé Speck sur chaque tranche d’aubergine, puis les enrouler; maintenir la roulade à l’aide d’un cure-dents. Placer une tranche de salami avec prosciutto et un morceau de mozzarella sur une extrémité de chacune des tranches de courgettes et les enrouler; maintenir avec un cure-dents. Placer une tranche de salami au chorizo sur chaque morceau de poivron rouge et les enrouler étroitement; maintenir avec un cure-dents.
  • Disposer les roulades sur un plateau. Arroser d’un filet d’huile d’olive et de vinaigre. Saupoudrer de parmesan et de basilic.
  • Conseil: Il est possible de remplacer les poivrons rouges grillés par des poivrons rôtis du commerce.

Products in this recipe


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