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Smoked Pecorino Cream, Eggplant Caponata, Smoked Prosciutto And Mortadella
Recipe by Andre Ursini
Try Andre Ursini's Smoked Pecorino Cream, Eggplant Caponata, Smoked Prosciutto and Mortadella today!
- Steps
- Ingredients
Steps
- For the Eggplant Caponata, in a large skillet or frypan, heat the olive oil over a medium heat. Add the onion and celery and sauté until softened, about 5-7 minutes.
- Add the eggplant and garlic to the pan. Cook for another 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly browned.
- Add the remaining ingredients and reduce heat to medium-low, simmering for about 20-25 minutes, stirring occasionally. The flavors will meld and the sauce will thicken. Season with salt and pepper, to taste.
- Remove from the heat and allow the caponata to cool slightly. It can be served warm or at room temperature. Stir in torn basil leaves.
- For the Ricotta and Pecorino Cream, combine the cheeses in a mixing bowl.
- Mix well until blended. Gradually fold in the cream until the mixture is smooth and creamy.
- Pour the cheese mixture into a saucepan and heat over a low heat, stirring frequently, until warmed through. Do not allow to boil. Taste and season with salt and pepper.
- To assemble the sandwiches, spread a generous amount pecorino cream on 2 slices of bread.
- Top the pecorino cream with 2-3 tablespoons of caponata. Arrange the mortadella and prosciutto slices over the caponata and garnish with basil leaves. Top with the remaining bread and serve.
