4 medium eggplants
100 grams zucchini flowers
150 grams fresh spinach
4 small Mozzarella cheeses, about 30 grams each
400 grams cherry tomatoes
150 ml. extra virgin olive oil
breadcrumbs
50 grams Pecorino
2 eggs
50 grams flour
salt
pepper
Peel the eggplants and cut them in slices about one centimeter thick. Bread the slices by dipping them in beaten egg yolk and flour. Fry them in oil and arrange them on paper towels. Parboil the zucchini flowers for about three minutes. Prepare a mixture with the spinach, the remaining egg, breadcrumbs, 25 grams of Pecorino, salt and pepper. Blend all those ingredients and form small balls. Arrange the eggplant, small Mozzarella, zucchini flowers, cheese/spinach balls and the cherry tomatoes in a layer in an oven dish. Repeat that process twice more, sprinkle with the remaining cheese and put the dish in an oven heated to 200° C. (390° F.) and cook for about 10 minutes. Serve hot.
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Lagrein Rosato
Alto Adige D.O.C.
Santa Margherita
The color is a lively cherry red. The bouquet is distinctly fruity with hints of cherries and strawberries. Dry and endowed with good acidity, this Lagrein is also fitted out with a discreet structure that makes it an approachable and extremely drinkable wine.
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