Sunday, February 25 2024

In the realm of culinary preferences, even the most formidable figures, such as the infamous John Gotti, had their favourite dishes that transcended the headlines and the intrigues of the underworld.

John Gotti, often called ‘Teflon Don’, had a predilection for the finer flavours of Italian cuisine.


 

Among his favourite recipes were the delicious eggplant rollatini with ricotta cheese, a dish that reflected the complexity and sophistication of his persona.

 

Delving into John Gotti’s culinary realm, we discover not only a man of power and influence, but also a connoisseur of flavours who found comfort and pleasure in the simplicity of a well-prepared meal.

 

 

 

 

 

 

INGREDIENTS:

– 2 large eggplants

– 1 cup ricotta cheese

– 1 egg

– 1/2 cup grated Parmesan cheese

– Salt and pepper to taste

– Extra virgin olive oil

– Tomato sauce

– Fresh basil leaves

– 1 cup shredded mozzarella cheese

 

METHOD:

 

1. **Preparing the Eggplant:**

– Trim the ends of the eggplants and slice them lengthwise into thin slices.

– Lay the slices on a cutting board and sprinkle them with coarse salt, allowing them to rest for about 30 minutes to draw out bitterness.

 

2. **Preparing the Filling:**

– In a bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, salt, and pepper.

 

3. **Cooking the Eggplant:**

– Rinse the eggplant slices under running water and pat them dry with a kitchen towel.

– Lightly brush the eggplant slices with extra virgin olive oil and grill them on a hot grill until they are soft and slightly golden on both sides.

 

4. **Assembly:**

– Preheat the oven to 350°F.

– Spread some tomato sauce on the bottom of a baking dish.

– Take an eggplant slice, spoon some ricotta filling onto one end, and roll it up.

– Place the rollatini in the baking dish, arranging them on top of the tomato sauce.

– Add some fresh basil leaves between the rollatini.

– Slice the mozzarella cheese and place it on top of the rollatini.

– Sprinkle with grated Parmesan cheese.

– Cover the baking dish with foil and bake for about 20-25 minutes.

 

5. **Serving:**

– Once the mozzarella cheese is completely melted and the rollatini are hot, remove the baking dish from the oven.

– Serve the eggplant rollatini with ricotta hot, garnished with fresh basil leaves.

 

Enjoy your meal!

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