Bombe di verdure (baked vegetable rolls with chilli oil)
By: Gino D'Acampo From: Good Food Bites
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-recipe "Bombe di verdure (baked vegetable rolls with chilli oil) recipe")
Bombe di verdure (baked vegetable rolls with chilli oil)
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Gino D`Acampo rustles up Italian style spring rolls in this mouth-watering recipe for roasted vegetables in crisp filo pastry
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Ingredients
- 2 red Peppers, roasted
- 2 courgettes, roasted
- 2 Carrots, cooked until soft
- 2 Leeks, lightly fried
- 200g button mushrooms, lightly fried
- 8 sheets Filo pastry, each 15cm x 15cm
- 100g Butter, melted
- 2 Eggs, beaten
- 1 pinch black pepper
- 5 tbsp Italian Olive oil
- 2 tbsp chilli oil
- 1 tbsp lemon juice
Method
1. With a sharp knife thinly slice all the vegetables.2. Brush the filo pastry with the melted butter and then divide the vegetables into eight portions.
3. Place one portion of the mixture diagonally on one filo sheet. Season with salt and pepper.
4. Roll the filo pastry towards the middle, tucking the sides in mid way, creating a large spring roll. Continue with the rest of the vegetables and filo pastry.
5. Set the oven to 200°C/gas 6. Place the vegetable rolls on a greased baking tray and then brush them with beaten egg.
6. Bake for 15 minutes, or until browned and crispy.
7. In the meantime mix the olive oil, chilli oil and lemon juice together and serve this with the warm vegetable rolls.
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