Involtini is a classic
In preparing eggplant and zucchini for roasting, a key step is to draw out moisture from the vegetables by sprinkling them with salt. This process not only helps to remove any bitterness but also allows the vegetables to roast more evenly.Â
I’ve been making my ricotta for years. It’s the simplest way to make cheese. It only requires a few ingredients and the result is far beyond any store-bought brand. It’s fun to experiment with local milk and cream. As you can imagine, the ingredients drastically impact the outcome.Â
I have to say though, the lemon in the filling is my favorite thing about this recipe. It makes the dish light and the flavor is unexpected.Â
Follow these links to my Basic Tomato Sauce, Basil Pesto, and Homemade Ricotta. Â
Step by Step Instructions
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