Today we bring you this delicious starter that you can serve as an appetizer or as a starter, what would you fill it with"
Ingredients for 2 people:- 1/2 aubergine- 4 quail eggs- 4 tablespoons of aspencat sauce - 3 tablespoons of cream cheese - Oil
Recipe:- Wash and peel the aubergine.- Cut it vertically in not very thick strips (1/2 cm approx).- Sprinkle a little salt on top and leave them in a sieve for 10 minutes to remove the bitterness they have.- In a pan with olive oil, sauté the aubergine strips until golden.- Cook the quail eggs in boiling water for 2 minutes.- Chill and peel the eggs.- Cut them in half and mix them with the aspencat sauce (made with cod, onion, garlic, red pepper, pickle and olive oil).- Place a spoonful of the filling at one end of each strip and roll them up to form the cannelloni.- Heat the cheese cream with manchego cheese to have a texture like a light sauce.- Pour the sauce over the cannelloni. Bon appétit!

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