in Italy

Bresaola with goat and sheep cheese in truffle oil with arugula, eggplant bruschetta

updated

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Ingredients for 5 servings:

  • 150 g sheep’s cheese
  • 150 g goat’s cheese
  • 150g bresaola
  • Truffle oil
  • some arugula
  • 1 eggplant(s)
  • 5 tomatoes
  • 1 onion(s)
  • salt and pepper
  • Oil for frying
  • 5 slices of toasted ciabatta bread

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

from the show “The Perfect Dinner” on VOX from 12.11.2020

First, combine both types of cream cheese. Add a few drops of truffle oil. Top the bresaola with the cream cheese and some arugula and roll up. Slice the eggplant and sauté in oil. Finely chop the tomatoes and onion and sauté in olive oil. Add the eggplant to the tomatoes. To serve, arrange the eggplant slices and tomatoes on the bread slices. Noelia prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 from the Ruhr area – on Thursday, November 12, 2020.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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