Eggplant and Ricotta Involtini

Ingredients

  • 2 ½ tablespoons Meyer lemon juice (about 1 ½ lemons)
  • 1 quart whole milk
  • 5 grams parsley, finely minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 medium Japanese eggplants (about 450 grams/1 pound)
  • ½ cup olive oil
  • + 2 more ingredients
    • 2 cloves of garlic, sliced
    • 4 sprigs of thyme

1. Before you squeeze the lemons, zest them with a Microplane, and then cover and set the zest aside. 2. Whisk the milk and lemon juice together in a medium pot. 3. Gently heat the milk to 190 F (88 C) and then turn off the heat. 4. Use a wire mesh spoon or ladle to encourage the rising curds ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network