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Involtini di melanzane con salsa di zabaione di sapa

Ingredients for 4

For the aubergine rolls:

Aubergines—2 fairly large ones

Salt—2 tablespoons

Olive oil—4 teaspoons

For the filling:

Ricotta—150g

Pecorino—400g cut into small cubes

Salt and pepper

For the sauce:

Egg yolks—2

Salt and pepper

Sapa—100ml

Vegetable stock—50ml

Balsamic vinegar—10ml

This recipe uses sapa, which is a popular condiment in Le Marche, but not well known outside of Italy. It’s like a sweet, rich, almost toffee-flavoured balsamic vinegar. According to our friend Massimo, sapa was used by the Romans before sugar was introduced to Italy. It’s also known as saba and we’ve found it on the shelves of a couple of delis. If you’re not so lucky, use a good balsamic instead. This particular recipe may seem a bit precious, but it’s not difficult and is an amazing combination of flavours.

Cut the aubergines lengthways into thin slices of 0.5 to 0.8cm. Cover them with plenty of salt and a bit of water and leave for at least 15 minutes. Rinse them and then pat dry. Lightly brush each side with olive oil and brown them a bit in a non-stick frying pan for about 5 minutes.

In a mixing bowl, combine the ricotta and the pecorino. Add a little salt and pepper. Then take one aubergine slice at a time and put a teaspoonful of the cheese mixture at the thin end. Roll up the aubergine all the way to the other end, like a Swiss roll. Put the roll onto a baking tray lined with baking paper. Do this with all the aubergine slices. You’ll want about 4 rolls per person.

For the sauce, beat the egg yolks with salt and pepper, add the sapa, the stock and the balsamic vinegar and mix well. Put the mixture in a Bain Marie (a heatproof mixing bowl on top of a saucepan of boiling water) and carry on stirring at a high heat for a few minutes. Now cook the involtini (rolls) at 220°C / gas mark 7 for about 5 minutes. Take them out, lay them on plates and pour the sauce over the top. Garnish with a bit of parsley and some chopped tomatoes. According to Chef Biagiali it should be enjoyed with a very cold glass of white wine, such as a Falerio from Vigna Solaria.