Involtini skewers

Name: Involtini skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Mozzarella (125 g); 8 thin veal cutlets (approx. 75 g each); 8 discs Parma ham (80-100 g); 80 g pesto alla genovese; 4 Shallots; 1 Organic lemon; 1 package (15 g) fresh bay leaves; 1 small eggplant (200-250 g); 2-3 TABLESPOONS Oil for the grill pan; 7-10 Tbsp Lemon; 8 Shashlik skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Mozzarella (125 g)
8 thin veal cutlets (approx. 75 g each)
8 discs Parma ham (80-100 g)
80 g pesto alla genovese
4 Shallots
1 Organic lemon
1 package (15 g) fresh bay leaves
1 small eggplant (200-250 g)
2-3 TABLESPOONS Oil for the grill pan
7-10 Tbsp Lemon
8 Shashlik skewers

Directions

1
Cut mozzarella into 16 strips. Dab schnitzel dry. Cut ham and schnitzel in half crosswise. Spread the schnitzel with pesto, cover with Parma ham and roll up with one piece of mozzarella each
2
Peel and halve the shallots. Wash the lemon and about 24 bay leaves and dab dry. Cut lemon into slices. Clean, wash and cut the aubergine into pieces. Put involtini, eggplant pieces, shallots, bay leaves and lemon slices alternately on 8 skewers
3
Spread a grill pan thinly with oil and grill 2 skewers each for about 4 minutes while turning. Season with salt and pepper and place on a fat pan. Place in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable). Grill the remaining skewers one after the other in the same way and let them simmer in the oven. Arrange the skewers on a large plate and garnish with fresh lemon wedges