Involtini

Involtini

Involtini

25 mins

Super easy

makes 12 as a canapé

About the recipe

Italian for ‘little bundles’, these rolls of aubergine, parma ham and mozzarella are the perfect snack to enjoy with a cold drink.


nutrition per serving

164.1

Calories


14.4g

Fat


4.3g

Saturates


1.3g

Sugars


0.9g

Salt


7.4g

Protein


1.5g

Carbs


1.1g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Joss Herd

Ingredients

3 long aubergines (straight ones will work best)

olive oil

50g 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 125g balls of mozzarella cheese

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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