May 29, 2026
Iberian charcuterie board with Belloterra Chorizo & Salchichón
A traditional Spanish charcuterie board designed for sharing, showcasing premium cured meats from Be
Serves 6 | Prep 10m | Cook 0m
Aubergine Spirals Stuffed with Aubergine Purée and Ricotta
Serves 4 | Prep 15 | Cook 20
A light vegetarian dish featuring roasted aubergine rolls filled with creamy ricotta and aubergine purée.Ingredients
-
- Aubergine purée
- 200g ricotta
- Olive oil
- Fresh basil
- Salt and pepper
- Pasta
Method
- Warm or bring the aubergine purée to room temperature if necessary.
- Mix the aubergine cream with the ricotta until smooth and well combined.
- Fill and roll the pasta (or shape as required), then serve.
- Serve immediately.
Chefs Notes
Chill briefly before serving. Garnish with basil.
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