that is, through the Netherlands our friganele would also be in the form of filled rolls. Curious by nature I tried - they are good!
- 4 slices of white toast
- 2 eggs
- 3 tablespoons breadcrumbs
- 50 g cheese
- 1 red pepper and 1 green pepper
- aromatic herbs, salt
- 50 g cheese
Preparation time: less than 30 minutes
RECIPE PREPARATION Dutch rolls:
We take the slices of tart and cut the edges. The core is soft as a sponge can be rolled after filling it with strips of cheese, red and green peppers and cheese sticks.
The roll is passed through a beaten egg with a little salt and then through the breadcrumbs mixed with aromatic herbs. Fry in hot oil. Drain on an absorbent napkin and serve with a green salad.
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What ingredients do we use for the recipe for fluffy rolls of dough fermented with walnuts and cocoa?
- 1 kg of flour 000
- 600 ml of hot water / vegetable milk / fruit juice
- 200 g of sugar
- 100 ml of oil
- 14 g of dry yeast or 40 g of fresh yeast
- lemon or orange peel
- vanilla, rum or other essence
- 1 teaspoon grated salt
- 200 g of walnuts
- 2 tablespoons cocoa
- 100 g of sugar
- 1 teaspoon ground cinnamon
How do we prepare the recipe for snails or rolls made of leavened dough with walnuts and cocoa?
We make a hole in the middle of the flour, add the dry yeast. If you use fresh yeast, dissolve it in a little warm water.
Mix well, add sugar, orange peel or lemon, turmeric (optional) and a teaspoon of grated salt.
Pour 2/3 of the liquid, not all, we will gradually add, depending on how the dough will come out. Also now we add the vanilla essence.
We start to knead the dough, you can knead it on the robot.
Add the oil little by little, it will harden the dough, so we will not put too much oil.
Knead the dough for 10, bring it from the edge to the middle. Cover with a clean napkin and leave it warm for 30 minutes.
Grease the table and hands with oil, pour the dough on the table, knead it on the table, bringing the edges to the middle. We toss the dough into the table 10-20 times, the dough will soften and relax. We knead it for another 5 minutes, after which we leave it to rise for another 30 minutes.
We knead it for the third time for another 5 minutes. We will get a very soft and fluffy dough. Leave it to rise in a warm place for 1-2 hours, until it grows nicely.
The dough has grown nicely, and now we make the filling: we mix the walnuts, the sugar, the cocoa and the cinnamon.
We spread the piece of dough and put a uniform layer of the filling that we made. We leave a piece at one of the edges, about 2 centimeters and continue to twist as tightly as possible.
We cut pieces about 2 centimeters thick and place them in a tray lined with baking paper.
We will get 24 rolls, let them rise for 20-30 minutes.
After the dough grows, grease them with water and put them in the oven at a temperature of 160-170 degrees Celsius for 30 minutes, until they brown nicely.
After removing them from the oven, grease them with a little more water, this way the peel will be thin and soft.
I leave below the video recipe for walnut and cocoa rolls, to see how I prepare everything:
I invite you to try the recipe, I look forward to you coming back, to tell us how it turned out.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Snails, fluffy rolls of leavened dough with walnuts and cocoa, fasting recipe
Notes from Dutch farms are positive for coronavirus
In two farms of mink , the animals gave positive results for coronavirus , which raised a lot of concern.
Mink is raised in two structures in North Brabant, a province in the south of the Netherlands, Beek en Donk and Milheeze, where more than 20,000 minks are packed together.
The animals had gastrointestinal disorders and respiratory problems and therefore underwent tampons, the results of which were confirmed last Friday by researchers at the Wageningen Bioveterinary Research Laboratory in Lelystad.
According to the Dutch National Institute for Health and the Environment (RIVM), this is the first case in which coronavirus infection has been diagnosed in farm animals from the Netherlands.
The spread of the virus to other animals or humans It is now feared , although it seems very unlikely that minks can infect pets, other farm animals or humans.
However, there is concern, and since some farm workers have symptoms attributed to covid-19 infection, Dutch Agriculture Minister Carola Schouten fears there may be infection between minks and humans .
It is not clear if people infected the mink or vice versa, but on the advice of RIVM, walking or cycling around the two farms was banned as a precautionary measure, for a radius of 400 meters.
There are still many things we don't know about the new coronavirus and its ability to spread between different species of animals.
What seems clear now is that the destruction of the environment and contact with wild animals can promote zoonoses, ie diseases that are transmitted from animals to humans, and that, in the future, we will be able to face similar emergencies the one we face. now, if we don't start protecting ecosystems.
Coronavirus is the consequence of our impact on the planet: the WWF report
Certainly this pandemic should to make us reflect on how we exploit animals and nature and to become an opportunity to review our relationship with the environment, making us understand once and for all that we are part of the environment and not masters.
Eggplant rolls with cream cheese, nuts and greens
The eggplant is cut along the slice as thin as possible, preferably 2-3 mm. 10 slices easily come out of a medium-sized eggplant.
They are greased with olive oil on both sides and baked on the grill pan, also greased with a little oil. Brown the slices evenly on both sides, then remove to a plate. Leave to cool.
In a bowl, mix the cream cheese, ground walnuts, crushed garlic and finely chopped parsley. Season to taste with salt, pepper and lemon juice.
Take each slice of eggplant, spread evenly with a thin layer of filling and roll tightly. The rolls obtained can be served immediately.
TOTAL: 667 grams, 1274.5 calories, 21.3 protein, 118.2 fat, 34.7 carbohydrates, 17.4 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
- 400 g boneless pork chop (cut into 8 thin slices)
- 200 g mixed minced meat (beef and pork)
- 1 tablespoon breadcrumbs
- 2 cloves of garlic
- fresh parsley
- 150 ml dry white wine
- 4 tablespoons oil
- 1 tablespoon butter
- salt and pepper
- 8 toothpicks
- 1.2 new potatoes
- 5 tablespoons oil
- 2 surrounded by mustard
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 cloves of garlic
- salt and pepper
Goat cheese rolls wrapped in bacon
Place 4 slices of bacon next to each other, and place a roll of goat cheese on top. Roll tightly, fix with skewers and put in the cold. Do the same with the second roller.
Brown the pumpkin seeds in an oil-free pan, leave to cool on a wooden bottom, and then cut into large pieces.
Mix the vinegar and mustard and mix, gently stirring, 5 tablespoons of rapeseed oil with the pumpkin seed oil. Add the pumpkin seeds and season with salt, pepper and sugar.
Wash the radicchio cabbage, shake it dry and cut it into quarters. Fry the cabbage leaves in a hot pan with 2 tablespoons of rapeseed oil on all sides. Drizzle honey on top and season with salt and pepper.
Remove the radicchio leaves and fry the cheese rolls with the rest of the oil on all sides. Cut the rolls in half and serve with cabbage and vinaigrette.
The main types of cabbage: photos and names of varieties, cultivation characteristics
Every year I plant cabbage on my site. This crop is unpretentious to care for, it can produce crops even in cold and rainy summers.
Several varieties of this vegetable are known. They differ in appearance, composition, culinary use and growth requirements. In the article I will tell you what types of cabbage are and how to use them.
- contains a large amount of vitamin C, which remains in the leaves even after heat treatment
- Leaf juice is used in folk medicine to treat diseases of the digestive system
- is actively used in cosmetology as part of lotions, face and body masks.
White cabbage is grown on an industrial scale in almost all regions of Russia and European countries. Depending on the ripening period, the early, medium and late varieties are distinguished.
On the outside, this variety of cabbage differs from white cabbage only by the color of the leaves. Suitable for long-term storage and preparation in various ways. Due to its interesting color, red cabbage is often used for pickling and pickling, but more often the leaves are used as part of seasonal salads.
The nutritional and vitamin value is higher than that of white cabbage species. The juice contains much more vitamin C and carotene. This variety of cabbage is rich in minerals, protein and iodine. Recommended for diseases of the pancreas.
Brussels or nomad
Cultivated as a biennial crop. It forms a long stem with many small heads of cabbage. They have a pungent taste and a high content of mustard oils. The broth in this vegetable is comparable in nutritional value to the chicken broth.
Brussels sprouts are less demanding on soil moisture and can withstand prolonged drought. It has a weak resistance to frost, the plant can die against the background of prolonged frosts.
When growing, the interval between plants must be strictly observed, the planting must not be thickened. The culture can be stored in the cellar or frozen. Not suitable for pickling, pickling and other preserves.
This is a group of cabbage species that includes several varieties. Vegetable contains a huge amount of vitamins, useful for chronic diseases of the digestive system. Cauliflower is harder to maintain than cabbage varieties.
Regular and abundant watering is required, as well as systematic feeding to form dense heads. This group directly includes cauliflower, broccoli and romanesco.
An annual plant that forms a thickened main stem and horizontally oriented leaves. Only dense white heads are used for food. The plant has a weak resistance to frost, at temperatures below -2 ° C a sticky film forms on the surface, causing rot. Useful properties of a vegetable:
- contains a minimal amount of fiber, which is useful for chronic gastrointestinal diseases
- The composition contains a lot of protein, vitamin C and minerals in a form accessible to the body
- recommended for cancer prevention.
Cauliflower is not suitable for long-term storage. The qualities of taste are best revealed when boiled, cooked in dough, in the form of mashed potatoes.
Broccoli or asparagus
It is considered the most dietary type of this culture. Broccoli is an annual plant. On the thick trunk, many stems are formed with buds in the form of a small head. Depending on the variety, it can be colored green, purple, white or bluish.
Even after cutting, it can be re-fruited, but the heads have a less pleasant taste. It has a medium resistance to cold, resistant to frost down to -10 ° C.
The harvest is suitable for preparing fresh salads, stew, frying. Poorly tolerates pickling and other harvesting methods. It does not withstand long-term storage, but the flowers can be frozen.
Romanesco, or Italian cabbage
It is rarely found in gardens of medium latitude climate. This type of cabbage forms a strong rosette bush with a cone-shaped head wrapped in a spiral.
The vegetables are yellowish and have a delicate structure. Suitable for pickling, steaming or boiling. Due to its decorative shape, Italian cabbage is used to serve vegetable dishes.
Unpretentious plant with early maturation, with a development cycle of two years. A stem crop is used for food, which looks like a turnip. With proper care, even in central Russia, you can achieve the formation of two cultures in one season.
Depending on the variety, the fruits are colored green or purple. The flesh is white, very juicy. The plant tolerates light frosts, but is inferior to white cabbage in terms of cold resistance.
The culture cannot be preserved for long. This type of cabbage is suitable for pickling, freezing and pickling. The juice is used in medicine and cosmetology.
A variety of cabbage, grown by private farmers in Savoy County. It has been cultivated in Russia since the middle of the 19th century, but has not received a wide distribution.
It is a biennial plant that forms a weak head with wavy, bubbly leaves. It has a high resistance to frost, but does not keep fresh for long. Useful properties of your own cabbage:
- has antioxidant effect, cleanses the body of carcinogens
- slows down the aging process of the body
- used for the prevention of diabetes, diseases of the cardiovascular system
- promotes weight loss, improves digestion.
It has a pleasant taste, which is best revealed in salads. Suitable for boiling, stew, pies. The leaves are suitable for filling any filling.
Beijing or salad
An annual plant with a high growth rate. Depending on the variety, it can form both a rosette of leaves and a small elongated head of cabbage.
The leafy subspecies of this cabbage are grown for seasonal greens, which are used for fresh consumption. Cabbage varieties are suitable for storage, freezing and preparation of semi-finished products. Known varieties:
Beijing cabbage is often used in Chinese cuisine I use vinegar to soften the leaves. When growing, the formation of arrows should not be allowed - this reduces the taste of vegetables, they are formed small and dense.
A biennial plant in the first season forms only a short, thick stem up to 2.5 cm tall. In the second year, flower stalks develop.
Two subspecies of this cabbage have been grown - with flat leaves (fodder) or with chalky leaves. This crop is actively used for cooking as well as for cultivation for decorative purposes. It has a medium resistance to frost, after hypothermia, the vegetable acquires a bitter taste.
The leaves are great to add to garnishes, marinades and cooked cabbage soup. There are no varieties of domestic selection, in Russia this type of cabbage is not grown on an industrial scale.
It is grown only as an annual crop. This is an early maturing plant that resembles Peking cabbage. The leaves can be collected in a rosette or elongated cabbage head. In warm regions, planting in early August is possible for fresh greenery in early autumn.
With the appearance of frost, it is recommended to transplant the bushes in the loggia for baking vegetables. Actively used in cooking for pickling, frying and drying.
Appetite for Dutch Venice
I went to the pond, because it's hot weather… where? at Giethoorn, in Dutch Venice, out of a historic arch when only goats were grazing here, talking to the flowers, to the old trees and thinkers whispering to me, aren't you tired of us? You know very well that I have had my happiness subscription here for almost two decades, so I will fit you with other videos.
Two children embrace a stalk, two ponies grind on the grass, I stand on a wooden bridge above, the liquid street '', I enjoy the spectacle of nature and the human one… I blunted the railing with my elbows, there in a corner is my favorite house with red shutters, wrapped in greenery. :)
On the village canals the boats collide and kiss in the muzzle, handled by unskilled foreign sailors… the dog barks in the boat, the children scream, one more duck grinds… the village has only a long path and a canal, Binnenpad, dotted with restaurants… any journey ends of course at a table, if you reach the green paradise, from great distances.
Giethoorn is like an open-air cinema, it's a flood of colors, it's animated annually by 800,000 tourists… it has come here and it was kind of invaded by Asians, now I notice their Chinese restaurant, on the side of the road almost the large parking lot, it's like a walnut in the wall, it doesn't match the local decor at all.
It's a great summer in August, it's sunny, generous, the Dutch and foreigners went for a walk, at the moment I feed on the ambient atmosphere, I walk on the one meter path, crowded with tourists, I hear another bicycle click, the poor Dutchman wants to reach him in the house.
A sweet smell of cinnamon floats in the air, it's worth authentic waffles, I know the only place I find them on weekends.
I inhale a prelude full of aromas, I slowly navigate the route, I stop first at the Farm Museum, it's open day.
On a meadow, Dutch volunteers reveal to the visitor a glimpse of traditional life. the clothes are hung on a rope, the buds are dried in the sun, the children learn to milk a goat. I stop at a table with three Dutch ladies, three nice grandmothers who traditionally prepare Dutch cakes, right under the eyes of customers.
Aunt chews with a spoon in a pot a thick syrup, a sweet smell floats in the air, it's agitation of tourists and children at the only meal, it's the culinary show that tickles my senses… take out 2 euros, the price has risen and you buy 10, the Dutch '' Neapolitans, 'pulled hot from the iron apparatus.
They are glued with syrup, according to a 200-year-old recipe… I notice that the ladies with caps are different… I get carried away by these thin wheels, they are different from the ones that are usually sold in shops and at fairs… when they come in Romania I buy a few bags for friends and fill the suitcase, the Dutch serve them coffee or tea and put them on top of the cup to soften… poor waist… that's it, they die of their lust…. Dutch waffles are called stroopwafle, they were invented in Gouda in the 18th century.
The culinary bell rings through many restaurants, some even have an exit to the canal and boats, the prices are for fuller pockets, there are over 20 places in the area, the space is quite limited.
Although I'm not a fan of Dutch cuisine at all, I have to tell you that the Dutch, like the cunning coffins, stole recipes from here and there, under various international influences, in this potted article, I'll throw only two on your plate, three Dutch specialties, tasted by me too many times.
The Dutch eat a lot and well for breakfast, lunch is just a frugal meal with some hot sandwiches with cheese and vegetables au gratin, the most abundant meal is dinner, at 18 o'clock.
I can't say that Dutch cuisine excels, the locals prefer a simple, healthy food based on some meat, vegetables, fish, potatoes, cabbage, broccoli, spinach… I don't melt at all after their traditional thick pea soup, I prefer fish, but not raw herring with onions and pickles. my favorite is the code wrapped in a crust, fried in oil, served with garlic sauce, called kibelling… I found in Giethoorn, at the exit a small popular restaurant, with tables outside, arhiplin… I ordered a medium portion at the counter, after a queue of 20 minutes… the name of the small place e Vishandel Gerrits & De Boer.
This kibelling it is a national delicacy, it is also served on the streets, at fairs and in small fishing places in all cities. it doesn't cost too much.
It's lunch time at Giethoorn, let's go back in time… one day, my family is in the mood for Italian pasta, come on Fratelli , we cross the bridge, it's a famous restaurant, assaulted by tourists, you say that the Italian boot has moved to the Dutch village.
The menu is displayed on the main alley, at the head of the bridge, I take a greedy look, it's full of people, there is no place on the terrace… goodbye, pasta, pizza, appetizers…. we keep an eye on the menu list and move on… where?
We only travel around t ’Vonder , an a la carte menu is 17 euros, a coffee with an apple pie is 5.20 euros… whims, we don't like the terrace, it's too small, maybe a Grahhtof option would be better, it's a good restaurant with a pontoon, there are some boats on the water… we don't really decide.
We finally choose the popular one Grand Cafe Fanfare , I want croquettes, Croquettes, on a large street wall, is the list of menus displayed and prices.
I read alandala- Croque Monsieur, 8 euros, Kroketten van de Jong -9 euros, Broodje Fanfare 9 euros. I look at the list like a calf at the new gate, without a translator next to me, I'm starving, I notice a newer one and an English translation on the Kids menu.
croquettes traditional Dutch are special, they burn in your mouth like the larva of a volcano :) if you are not warned by connoisseurs, they are considered a kind of tapas or Dutch fast food.
They are cylindrical rolls filled with a meat paste, wrapped in breadcrumbs, well fried, woe to my high cholesterol, they are served with mustard, my order and a portion of potatoes, french fries, extremely popular among the Dutch.
I let the croquette cool down, I drink a cold beer and attack and the second roll, I was embarrassed to photograph the ciulamau inside. These Kroketten resemble Bitterball , some small, round meatballs.
I entered the strangely decorated restaurant solo, a special table was prepared there for a private party… on the exterior walls, outside on the terrace there are black and white photos with the characters of the film Fanfare that made the village famous in 1958.
What else can you serve for lunch, a broodje stuffed with cheese, cheese, ham, something light and a salad leaf through it… don't find it strange, I eat this, because I don't get anything else… sister, if you want soup, order, but you know it's from the envelope … Including the home one, often. :)
For dessert I recommend a Dutch apple tart, whoever wants to quietly go to Slootas, at the extreme end of the main path, there is also a campsite, a coffee and a traditional apple tart, 4.50 euro… the Dutch are famous for this cake.
An enemy of the silhouette are the little pancakes, called Poffertje, I serve them anywhere, with pleasure, the taste buds are at the height of ecstasy, about 5 euros the average portion… they are powdered with sugar, they are great, you can find them all over the Netherlands…… I ordered a portion for me another day.
If you arrive in Giethoorn, I recommend a hidden restaurant, away from the tourist madness, at Smith's pavilion, I was there alone solo for a coffee, on the edge of the lake, it is marked by a banner on a bridge, beyond the house with red shutters.
A long alley, over a bridge takes you to a campsite, at the end is the place on an artificial island, on the terrace outside there are tables and puppet prices displayed only in Dutch, impossible to digest. Guests dine and admire the boats floating on the large lake, a nature reserve.
Address - 14 Scholestraat Street
I felt like a Greek poppy at dinner time, at 6 pm, I was 9 km from Giethoorn, in Steenwijk, the city where dozens of tourists get off the train to take public bus no. 70 to Dutch Venice… it's a well-known restaurant in the city since 2002, I've been there 7 times, the atmosphere is quite intimate… the last time I served at Rhodes Restaurant, that's what it's called, a Greek dinner, quite peppery… I paid 75 euros, three people for a menu called Kreta mix.
This is the favorite restaurant of my Romanian-Dutch family, located in a former Latin school from 1628-1742, the reservation is desirable on weekends.
It opens in the afternoon at 5 pm, you wait 20 minutes for the order to come, in the meantime you drink and listen to muted Greek music… it's a 10 note place, I swore then that I go to the Greeks, to eat to my heart's content and I arrived in Rhodes, by the irony of fate.
Giethoorn was just a pretext for a sweet smile, with the man who sells balloons, he's still on duty, in the same place, waiting for me next summer.
Eggplant rolls. Seasonal recipe
This recipe for eggplant rolls with cheese will help you if you are not inspired for lunch or dinner. You will get a delicious and filling dish. Two eggplant rolls with cheese make up a complete portion.
- 2 large eggplants (about 450 g - 600 g each), cleaned and cut lengthwise into 4 thin slices
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 cup ricotta cheese
- 2 tablespoons fresh, chopped parsley
- 3/4 teaspoon dried oregano
- 280 g of tomato sauce with basil
- mozzarella cheese to taste
- 2 tablespoons grated Parmesan cheese.
Method of preparation
- Place the grill in the oven 12 cm away from the flame.
- Preheat the oven.
- Place an aluminum foil in a baking tray and spray a little oil.
- Arrange the eggplant slices on the large baking tray. In the oven, bake the eggplant, without turning the slices, until they turn golden brown, about 6 minutes. Take them out of the oven and let them cool.
- Ungeți un vas sau o cratiţă cu puţin ulei, ca să nu se lipească.
- Într-o tigaie mare, încingeți uleiul şi adaugați ceapa şi usturoiul. Căleşti, amestecând ocazional, cam 5 minute.
- Într-un bol mediu, amesteci brânza ricotta, pătrunjelul şi oregano. Încorporezi în brânză amestecul de ceapă.
- Întinzi câteva linguriţe din amestecul de brânză ricotta pe partea mai „palidă“ a fiecărei felii de vinete.
- Întinzi bine pentru a acoperi felia. Rulezi fiecare felie de vinete pentru a cuprinde umplutura. Pui rulourile de vinete în tava de copt pregătită anterior.
- Torni cu o lingură sosul de roşii şi busuioc peste rulourile de vinete. Pe deasupra, presari caşcaval ras şi parmezan ras.
- Dai la cuptor rulourile de vinete cu brânză până când vezi că legumele s-au copt şi au căpătat o culoare maronie, iar sosul sfârâie puţin, cam 30 de minute. Gata!