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Rollatini
CHF 34.30
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SKU
MF1DJTT9UCC
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Geliefert zwischen Di., 24.02.2026 und Mi., 25.02.2026
Details
High Quality Content by WIKIPEDIA articles! Rollatini (sometimes also spelled rolatini or rollentini) is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta cheese and often other cheeses and seasonings, then rolled up and baked. Alternatively, veal, chicken, or fish may be used in place of the eggplant. Rollatini is not an actual Italian word; in Italy the dish is known as involtini. Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12 24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130574833
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- EAN 9786130574833
- Format Fachbuch
- Titel Rollatini
- Herausgeber Betascript Publishing
- Anzahl Seiten 80
- Genre Biologie
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