Aubergine Involtini
with Buffalo Mozzarella and Sun-Dried Tomato
'Involtini' comes from the Italian word 'involto' which means 'wrapped'. They’re little bite-sized pieces of food wrapped up in all sorts of ingredients ranging from veal to fish and, in this case, aubergine. Head Chef Patrick first tried his hand at these in the Sicilian town of Agrigento last year and his top tip is to stick a toothpick through each one once you’ve made them so that they hold together whilst cooking. Buon appetito!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
