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    Aubergine rolls with sapa sauce

    Involtini di melanzane con salsa di zabaione di sapa This recipe uses sapa which is a popular condiment in Le Marche, but not well known outside of Italy. It’s like a sweet, rich, almost toffee-flavoured balsamic vinegar. If you have trouble finding it and inexplicably haven’t snapped it up from our Nudo shop, you could get away with using a good quality balsamic here instead.

    Recipe

    • Serves 4

    Ingredients

    This particular recipe is a bit poncier than our usual style, but it has an amazing combination of flavours and is really not difficult. And it’ll really impress the out-laws.

    For the aubergine rolls:

    • Aubergines – 2 fairly large ones
    • Salt – 2 tablespoons
    • Olive oil – 4 teaspoons

    For the filling:

    • Ricotta - 150g/ 5.3oz.
    • Pecorino - 400g/ 14oz. cut into small cubes

    For the sauce:

    • Egg yolks - 2
    • Sapa – 100ml/ 3.4 floz
    • Vegetable broth – 50ml/ 1.7 floz
    • Balsamic vinegar – 10ml/ 0.33 floz
    • Salt & pepper to taste
    Aubergines – 2 fairly large ones Salt – 2 tablespoons Olive oil – 4 teaspoons Ricotta - 150g/ 5.3oz. Pecorino - 400g/ 14oz. cut into small cubes Egg yolks - 2 Sapa – 100ml/ 3.4 floz Vegetable broth – 50ml/ 1.7 floz Balsamic vinegar – 10ml/ 0.33 floz Salt & pepper to taste

    Method

    1. Cut the aubergines longways into thin slices of 0.5 to 0.8cm/ 0.2 in to 0.3 in. Cover them with plenty of salt and a bit of water and leave for at least 15 minutes. Rinse them and then pat dry. Lightly brush each side with olive oil and brown them a bit in a non- stick frying pan for about 5 minutes.
    2. In a mixing bowl, combine the ricotta and the pecorino. Add a little salt and pepper. Then take one aubergine slice at a time and put a teaspoonful of the cheese mixture at one, thin end. Roll up the aubergine all the way to the other end, like a Swiss roll. Put the roll onto a baking tray lined with baking paper. Do this with all the aubergine slices. You’ll want about 4 rolls per person.
    3. For the sauce, beat the egg yolks with salt and pepper, add the sapa, the stock and the balsamic vinegar and mix well. Put the mixture on a Bain Marie (a heatproof mixing bowl on top of a saucepan of boiling water) and carry on stirring at a high heat for a few minutes.
    4. Now cook the involtini (rolls) at gas mark 7/220oC/425F  for about 5 minutes. Take them out, lay them on your plates and pour your sauce over the top. Garnish with a bit of parsley and some chopped tomatoes. According to Chef Biagiali it should be enjoyed with a very cold glass of white, such as a Falerio from Vigna Solaria.

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