Ingredients (for 4 people)
Fillets of sole, 600g
Zucchini, 3
Lemon Juice, 1 lemon
Extra virgin olive oil, as needed
Salt, as needed
Pepper, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO, as needed
Method
To emulsify olive oil with the lemon juice and a pinch of salt and pepper. Cut the sole fillets into strips about 2 cm and place them in the emulsion.
Wash the zucchini and cut them with a potato peeler in the direction of length: you have to get thin and long strips. Place them in the emulsion too.
Overlay a strip of zucchini on a strip of sole and roll: the roll got stuck in a wooden skewer. Do the same with all ingredients.
Bake under the grill very hot for about 15-20 minutes, turning the skewers halfway through cooking. Remove from the oven, garnish with Bonini Traditional Balsamic Vinegar of Modena DOP and serve.
Omelette rolls with Bonini Condiment Affinato
Ingredients (for 4 people)
Onion, 1
Extra virgin olive oil, as needed
Eggs, 8
Salt, as needed
Pepper, as needed
Grated Parmigiano Reggiano cheese, 1 tablespoon
Bonini Condiment Affinato, 8 teaspoons
Method
Chop the onion and brown it in olive oil. When it is golden take it of the gas and let it cool.
In a bowl scramble the eggs with salt, pepper, a full tablespoon of grated Parmigiano Reggiano cheese and, at the last, the onions that were previously browned. Pour this mix in small portions into a fry pan, making small discs of about 10/15 cm in diameter. Cook well on both sides. Roll the omelette onto itself to form individual rolls and place on a plate previously splashed/sprayed with a couple of teaspoons of Balsamic.
