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• AOSTA VALLEY - Valdostana with peppers

AOSTA VALLEY - Valdostana with peppers

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Valdostane Cheese Rolls with Grilled Vegetables

Total Time: 20 minutes

Servings: 2

Ingredients

• 21 oz Primosale cheese
• 2 eggs
• Viaggio extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Oil for frying
• 3.5 oz breadcrumbs
• 1 zucchini
• 1 Viaggio red roasted pepper
• 1 bunch parsley
• Black olives (to taste)

Instructions

1. Drain, wash, and dry the Viaggio red roasted peppers. Cut them in half, remove the seeds and skin, and slice them into thin strips.
2. Wash and chop the parsley, then roughly chop the black olives.
3. In a bowl, combine the olives, half of the sliced peppers, and chopped parsley. Season with salt and pepper and mix well.
4. Wash the zucchini, slice it lengthwise using a potato peeler, and quickly grill the slices. Once grilled, season with salt and pepper, and drizzle with Viaggio extra-virgin olive oil. Keep warm with the remaining pepper strips.
5. Take four slices of Primosale cheese and spread the vegetable mixture on top, leaving about a 1 cm border around the edges. Cover each with another slice of cheese to form a sandwich, securing the rolls with toothpicks.
6. Heat oil in a pan for frying. Lightly beat the eggs and dip the cheese rolls into the egg, then coat them with breadcrumbs. Repeat the process for a double layer of batter. When the oil is hot, fry the rolls in batches of two. Cook, turning with a spatula, until golden and crispy. Remove from the oil and drain on paper towels.
7. Once fried, remove the toothpicks from the rolls. Plate them with the grilled vegetables on the side and serve immediately.

ENJOY!