Involtini from Tartine Box Set by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 25, 2011

    assembly: 2-3 med eggplants, salt, olive oil, 1 c cream, 1/2 c grated asiago. slice eggplant lengthwise into 1/4 in thick slices. should have 12. sprinkle with salt on both sides, drain 1 hr. deep fry in olive oil at 360 until coloured 3-4 min. drain. 425 oven. pour tomato sauce in baking dish. stuff with stuffing and roll up, place on top of sauce. spoon cream over each roll. bake 20-25 min, garnish with asiago.

  • mseers on October 25, 2011

    stuffing: breadcrumbs made from 4 slices country bread, whole wheat bread or semolina bread, 2 c whole milk ricotta, zest and juice of 1 lemon, 1 t thyme, 1/4t salt. combine.

  • mseers on October 25, 2011

    tomato sauce: 1 yellow onion finely chopped, 1 carrot finely chopped, 3 T olive oil, 3 oz tomato paste, 3 garlic cloves finely chopped, 1t peperoncino, 16 oz can tomaotes, red wine vinegar, salt. saute onion and carrot in 2 T olive oil to soft, add remaining oil and tomato paste to deep rusty red. add garlic and peperoncino, cook 2 min, add whole tomatoes, cook on high, boil, simmer 20 min. season with vinegar and salt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.