Quick and easy dish ideal as summer appetiser We suggest to pair it with the Vermentino di Gallura Monteoro 2022 Sella & Mosca.
Ingredients for 4 persons:
200 g mild Provolone Valpadana PDO cheese, 1 oval eggplant, 70 ml tomato sauce, 1 clove of garlic, 150 g breadcrumbs, extra virgin olive oil, salt, pepper, fresh basil.
Directions:
Wash and dry the eggplant thoroughly. Trim the ends and cut into half-centimeter slices Brush them with extra virgin olive oil and coat them in breadcrumbs, making sure that the breading sticks evenly to each slice.
Arrange the eggplants on a baking sheet lined with parchment paper and bake for 15 minutes at 200°C, turning them halfway through.
Sauté the garlic with two tablespoons of oil in a small saucepan. Add the tomato sauce, season with salt and pepper, add a few basil leaves, and simmer over low heat for 10 minutes. Turn off the heat and remove the garlic.
Cut the mild Provolone Valpadana PDO cheese into sticks.
Remove the eggplants from the oven and allow them to cool slightly. Drizzle a little tomato sauce in the center, place a cheese stick in the center, and seal with a toothpick to form rolls.
Bake again for 10 minutes, until the cheese is melted. Remove from the oven, transfer to a serving dish, garnish with fresh basil, and serve.
Wine pairing:
(Edited by Stefania Vinciguerra)
Vermentino di Gallura Superiore Monteoro 2022 Sella & Mosca
The bright straw color heralds intense, iodine-like aromas. Rich in fruity notes, it fades into hints of aromatic herbs and wildflowers. It has a soft, complex entry on the palate, enlivened by a bright acidity that gives it freshness and length. The Mediterranean character is ever-present, and marine notes accompany each sip to the finish.
Production area: in Gallura, northern Sardinia, Sella & Mosca grows its grapes in the hills on the southern slope of Mount Limbara, characterized by granite soil and a warm climate with excellent summer temperature variations.
Grape variety: 100% Vermentino, trained using the spurred cordon method with a planting density of 4,000 vines/ha and a yield of 80 quintals/ha. Average age of vines: 18 years.
Vinification: the grapes are gently pressed, followed by a light cold maceration and a long fermentation in stainless steel. The wine does not undergo malolactic fermentation and ages on the lees in steel tanks for four months.
Alcohol: 14.5% vol.
Serving temperature: 8°C.
Recommended pairings: spaghetti with seafood or bottarga, swordfish, baked sea bass, turbot with orange, egg and vegetable pie.
