Jamie Oliver

Involtini

Involtini

Makes 12 as a canapé
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    164
    8%
  • Fat
    14.4g
    21%
  • Saturates
    4.3g
    22%
  • Protein
    7.4g
    16%
  • Carbs
    1.5g
    1%
  • Sugars
    1.3g
    1%
  • Salt
    0.9g
    15%
  • Fibre
    1.1g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd

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Ingredients

  • 3 long aubergines
  • olive oil
  • 50 g pine nuts
  • 6 sundried tomatoes in oil
  • 3 anchovies in oil, from sustainable sources
  • extra virgin olive oil
  • ½ a bunch of fresh basil
  • 10 slices of Parma ham
  • 2 x 125 g balls of mozzarella cheese
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Method

  1. Slice the aubergines lengthways into ½cm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with 2 tablespoons of olive oil.
  2. Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender. Set aside.
  3. Toast the pine nuts in a dry frying pan, then transfer to a food processor with the sundried tomatoes, anchovies and 1½ tablespoons of extra virgin olive oil. Pick in most of the basil leaves.
  4. Blitz until you have a spreadable paste, then season with black pepper and pulse again to combine.
  5. Lay a slice of Parma ham on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste.
  6. Tear the mozzarella into bite-sized pieces, then place a piece at one end of the strip along with a basil leaf. Roll up and secure with a tooth pick. Serve immediately.

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Nutrition per serving
  • Calories
    164
    8%
  • Fat
    14.4g
    21%
  • Saturates
    4.3g
    22%
  • Protein
    7.4g
    16%
  • Carbs
    1.5g
    1%
  • Sugars
    1.3g
    1%
  • Salt
    0.9g
    15%
  • Fibre
    1.1g
    -

Of an adult's reference intake