Rollatini Robiola Recipes

EGGPLANT ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

EGGPLANT ROLLATINI RECIPE

Steps:

• Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
• Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
• Heat oven to 375 degrees F.
• Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
• Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
• Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
• Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
• Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
• Remove from oven and let sit for 10 minutes or so before serving.

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

EGGPLANT ROLLATINI

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
• Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
• Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
• Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
• Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
• In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
• Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.

EGGPLANT ROLLATINI

Steps:

• Preheat the grill pan and preheat the oven to 375 degrees F.
• Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
• In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
• Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ROLLATINI ROBIOLA

Steps:

• **I used Bosina Robiola, which is a lightly aged sheep’s milk cheese from the south Piedmont region of Italy, that comes in about 3/4”x4"x4" squares.
• Other varieties, all from northern Italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small Brie or a cube shape.
• All of the aged Robiola cheeses tend to have a creamy yellow interior and have a white, yellowish, or pinkish rind.
• If you can’t find Robiola, feel free to use an aged Brie or Camembert cheese, including part of the crust, or Stracchino (ripened version of Taleggio) or Bel Paese or Fontina.
• The flavors are fairly similar.
• The main thing is that you want a fairly pungent cheese.
• Pound each pieces of meat between pieces of plastic wrap until about 1/8” thick, being careful not to tear it any more than necessary.
• It helps to sprinkle the meat with a little water before placing between plastic sheets.
• Season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
• Sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
• When ready to stuff meat rolls, cut chilled cheese into batons about 3/4” square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
• Wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
• Place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
• Tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
• Refrigerate meat rolls until ready to cook.
• Chop remaining sage leaves, and set aside.
• Coarsely chop sage stems.
• Place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
• Bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
• Add remaining Robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
• Heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
• Discard oil, except for about 2 Tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
• Add mushrooms, increase heat to high, and season to taste with salt and pepper.
• Saute until mushroom have given up their moisture, and most of the moisture has evaporated.
• Add seasoned cream, and 1/2 cup Stravecchio or Parmigiano-Reggiano cheese, and stir until cheese is melted.
• If desired, add flour-water mixture and bring to a boil to thicken.
• Remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
• Cover, and simmer until heated through.
• To serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
• Spoon mushrooms and sauce over meat and noodles.
• Serve with a nice vinaigrette salad and hot crusty French bread with cold butter.