Ciabatta with stracciatella cheese, sage roasted aubergines and fresh tomato.
- 80g ciabatta type bread
- 80g of Gran Sapore ham cut into thin slices
- 20g round tomato
- 20g of fresh stracciatella
- 30g of eggplant
- 10g of lettuce heart leaves
- extra virgin olive oil, salt, fresh sage, wine vinegar
Cut the tomato into 3mm slices and season with a pinch of salt and extra virgin olive oil. Cut the eggplant into large cubes, even irregular ones, and stew it first over high heat and then over low heat in a non-stick pan or in the oven (200°), adding a sage leaf and seasoning with salt. Blend with wine vinegar When cooked, add raw extra virgin olive oil.
Cut the sandwich in half and heat it slightly. At the base, place the lettuce leaves, then the tomato slices and place the fresh stracciatella on top. Then add the slices of Gran Sapore ham to give volume and finally conclude with the stewed eggplants.