Recipe from Cannolo / La Plage Casadelmar / Emanuele Civano

Serves 4

  • 4 Aubergines cut into thin slices
  • 1L tomato purée
  • 2 Mozzarella di bufala, sliced
  • 1 bunch basil
  • 300g Parmesan cheese
  • 250g Ricotta cheese
  • 4 sheets of brick pastry
  • salt and pepper
  • 1 pastry cutter diameter 6 cm

Sprinkle the raw aubergine slices with salt.

Fry the aubergine slices and leave to rest.

Alternate the aubergine slices, tomato sauce, Parmesan, basil and mozzarella di Bufala in a dish.

Bake au gratin in the oven.

Leave to cool.

Using a cookie cutter, cut out the parmigiana.

Wrap a sheet of brick pastry around the parmigiana to create the cannolo.

Sprinkle mozzarella over the cannolo.

Bake for 7 minutes at 180°.


Hôtel Restaurant

La Plage Casadelmar

Presqu’île du Benedettu

20137 Lecci

+33 (0)4 95 71 02 30

Instagram  : @casadelmarhotels

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