1

Toast the pine nuts in the pan for 2-3 minutes, then chop them coarsely with a knife. Spread the slices of carpaccio sulpiano work and sprinkle with pine nuts.
Add a few leaves of thyme, grated pecorino cheese, freshly ground pepper and, if you wish, a piece of minced garlic.

Look at the photo

Spread the slices of carpaccio on the work surface and sprinkle them with pine nuts. Add a few leaves of thyme, grated pecorino cheese and freshly ground pepper
and, if you want, a piece of minced garlic. Close the roulade slices, tucking the sides well, so that the filling does not come out during cooking. Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.

Look at the photo

Look at the photo

Clean the aubergine, level it at the base so that it can rest firmly on the cutting board or on the slicer. Cut it into very thin slices; choose the 12 largest slices and scald them in a non-stick pan greased with oil for 1 'per side.

Look at the photo

Dice the tomatoes, summarily remove the seeds; cut the mozzarella into sticks. Spread the aubergine slices on the work surface, fill them with the tomato and perfume with chopped basil leaves. Season with salt, pepper and grated parmesan, then add a mozzarella stick
and close the slices in a roll.

Look at the photo

Place the rolls on a plate lined with baking paper, seasoned with
a little oil and cook in the oven at 200 ° C for 2-3 '. Take them out of the oven before the mozzarella is completely melted coming out of the roll. Serve 3 rolls
of meat and 3 of aubergine per commensal, completing with diced tomatoes,
basil and thyme to taste.

Look at the photo