Main · Season 17

Smoked Pecorino Cream, Eggplant Caponata, Smoked Prosciutto And Mortadella

Name: Smoked Pecorino Cream, Eggplant Caponata, Smoked Prosciutto And Mortadella
Yield: 4
Ingredients: 8 good quality sourdough bread slices; 8 mortadella slices; 8 prosciutto slices; 30g olive oil; 1 medium onion, finely diced; 2 celery stalks, diced; 1 large eggplant, diced; 2 cloves garlic, minced; 400g tomatoes, chopped; 40g green olives, pitted and chopped; 2 tbsp capers, rinsed; 60ml red wine vinegar; 30g sugar; 3-4 stalks basil, extra to serve; 50g pecorino romano cheese, finely grated; 125g ricotta cheese; 50ml thickened cream; freshly ground pepper, to taste; salt and pepper, to taste

Andre Ursini

04 Jun 2025

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Serves

Components

Ingredients

Season

Ingredients

8good quality sourdough bread slices

8mortadella slices

8prosciutto slices

Eggplant Caponata

30golive oil

1medium onion, finely diced

2celery stalks, diced

1large eggplant, diced

2cloves garlic, minced

400gtomatoes, chopped

40ggreen olives, pitted and chopped

2 tbspcapers, rinsed

60mlred wine vinegar

30gsugar

3-4 stalksbasil, extra to serve

Ricotta and Pecorino Cream

50gpecorino romano cheese, finely grated

125gricotta cheese

50mlthickened cream

freshly ground pepper, to taste

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggplantProsciuttoRicottaPecorino CheeseMainLunchBrunch

Recipe by Andre Ursini, Season 17. Originally published by Network 10 on 04 Jun 2025.

Original on 10 Play ↗