Page 22 - Romeo's Christmas Cookbook

These stacks of Sweet Potato, Fresh Mozzarella, Eggplant and Tomato Sugo are a delicious little side dish or entree for four people (or double stack as a main for two people). Try these the next time you have a meat-free Monday!
ingredients
fresh mozzarella
eggplant stacks ingredients preparation
fresh mozzarella ball in
a 125g size is essentially a large ball of bocconcini. it is packaged in a single use bag to be opened and enjoyed immediately to promote freshness. this cheese is best served at room temperature. drain off the brine, slice and layer with tomatoes and basil to form a traditional caprese salad. it is also a great traditional pizza topping
and is perfectly portioned
for one large pizza.
• 125g La Casa Del Formaggio 1 Fresh Mozzarella Bag
• 1 large sweet potato
• 2 eggplants
• 1 cup tomato sugo
• 6 sprigs rosemary 2 • Salt and pepper, to taste
Peel and slice sweet potato, season and lay out the rounds onto a greased baking tray and bake for 30-40 minutes at 180°C.
Slice eggplants (keeping
to a similar size as the sweet potato), season and lay them out on a baking tray and bake for 10-15 minutes.
4 On a baking tray, layer the sweet potato on top of the eggplant, spoon over a heaped teaspoon of the tomato sugo, and top with Fresh Mozzarella slices and a sprig of rosemary. Double stack to make four large stacks, or do a single stack to make eight.
5 Place the stacks under the grill in the oven for 7 to 10 minutes or until the cheese starts to melt. Serve immediately.
22
3 Remove Fresh Mozzarella from the bag and slice into thick round slices to match the sliced vegetables.
In our home, the doors are always open. There’s always room at the table. We give only the best for our guests – because this is our passion. La Casa Del Formaggio | 35 Sunbeam Road, Glynde SA 5070 | Ph: 08 8336 2020 | sales@lacasa.com.au | www.lacasa.com.au Facebook: La Casa Del Formaggio | Instagram: @lacasaformaggio