I love combining mortadella with vegetables; trust me, they go very well together, so I suggest you write down the recipe and try your hand at this rather tasty dish:Ingredients: 4 aubergines or zucchini, a glass extra-vergin olive oil, 400 hg mortadella, 200 g emmenthal cheese, ½ litre tomato sauce, 1 garlic clove, 1 tablespoon breadcrumbs, two tablespoons stoned olives, marjoram , basil, parsley and salt.
Directions: 1.
Wash the aubergines, slice them, sprinkle the shells with salt, and leave them turned upsidedown for an hour.
2.
Dry them with a clean towel, heat the oil, fry the aubergines and then let them cool.
3.
Place a slice of mortadella and a cube of emmenthal cheese on the fried aubergines, roll in an upwards direction and secure with a toothpick.
4.
Place involtini or rolls in a casserole, pour the tomato sauce over them, add the chopped basil, parsley, marjoram, garlic, breadcrumbs and olives and then bake for 10/15 minutes at 180°.
Food and wine pairing tips: this recipe is perfect with Vernaccia di San Giminano or Franciacorta Metodo Classico
