Ingredients
For 8 skewers
2 courgettes; 1 aubergine; 1 head Trevisan radicchio; 8 spoonfuls ricotta cheese (250 g); 4 rounds goat’s milk cheese (250 g); 250 g brie
Preparation
Slice the courgettes and the aubergine and grill them. Briefly blanche the radicchio leaves in water and vinegar. Cut the slices of grilled vegetables into 2 cm strips.
Put a small amount of cheese at the end of each slice and roll it, using these combinations: radicchio and brie, aubergine and ricotta, courgette and goat’s milk cheese. Thread the vegetable rolls onto the skewers, alternating them.
Arrange on a dish, sprinkle with extra-virgin olive oil, brush with Lazzaris Quince Sauce, garnish with fresh chopped parsley and serve.
50 minutes
Low
