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Recipe for :

Rolled Eggplant

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

For more information visit www.mattisons.com

Ingredients

2 Eggplants
4 oz. Proscuitto or Sliced Ham
6 oz. Mozzarella or Smoked Provolone
1 oz. Grated Parmesan
1 oz. Grated Pecorino
Olive Oil
Breadcrumbs
Fresh Basil

Method

  • Slice the Eggplants lengthways and fry in Olive Oil.
  • Drain on absorbent paper.
  • Top with a piece of Ham, a slice of Mozzarella or Smoked Provolone, a Basil Leaf, a sprinkle of Parmesan and of Pecorino.
  • Roll up and secure with a toothpick.
  • Sprinkle with breadcrumbs and heat through in the oven for approximately 10 minutes.

Master Chef Paul Mattison
www.mattisons.com

© Chef Paul Mattison Recipe

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