Italian-style Papillotes

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Italian-style Papillotes

Italian-style Papillotes

Number of papillotes

2 eggplants

2 balls of buffalo mozzarella

18 slices of pancetta

1 jar of dried tomato

3 tablespoons of olive oil

1 bunch of basil



Preparation: 15 min
Cooking time: 15 min
Step 1
Wash the aubergines, cut off their ends and dry them, then cut them into thin slices. Cut the mozzarella into slices as well.
Step 2
Heat the olive oil in a frying pan, brown the eggplant slices in it and store them on absorbent paper.
Step 3
Place 1 slice of pancetta on the work surface and, on top, 1 slice of eggplant, 1 slice of mozzarella, 1 slice of eggplant, 1 slice of mozzarella, 1 dried tomato and 1 basil leaf, salt and pepper.
Step 4
Repeat the operation and, finally, place 1 slice of pancetta on top. Tie it all with food string. Do the same for the other papillotes.
Step 5
Place them on a baking sheet covered with parchment paper, bake for about 10 minutes at 180°C (thermostat 6) until the papillotes are crispy.
I add my grain of salt

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