Cannolo di Bocconcini Leaf, Tomato and Eggplant2017-11-012017-12-13https://www.thatsamorecheese.com.au//wp-content/uploads/2015/05/header-bg2.pngThats Amore Cheesehttps://www.thatsamorecheese.com.au/wp-content/uploads/2017/11/Bocconcini-Leaf-Canelloni.jpg200px200px
Roast the eggplants: Preheat oven to 200°C. Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over.
Line a pan with foil. Spread olive oil over the bottom of the pan, and sprinkle evenly with salt. Place the eggplants cut side down on the foil lined pan. Place in the oven and cook for 35 mins, or until completely cooked through and very soft.
Once the eggplants have cooled to the touch, peel off the tough outer skin and discard.
Place garlic, peeled eggplant, cherry tomatoes, caciocavallo and basil in a food processor and pulse until smooth.
Place the eggplant mixture in a piping bag, for an easier handling.
Fill each bocconcini leaf cannelloni style, serve cold or hot.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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