Melting BonRoll

An even tastier BonRoll, enriched with soft melting cheese: here's the recipe to try!

One AIA Classic BonRoll

2 mozzarellas

200 ml of tomato sauce

10 cherry tomatoes

2 tablespoons of Parmigiano Reggiano

Basil to taste

Half a glass of white wine

Extra virgin olive oil to taste

Salt and pepper

Description

A Melting BonRoll, like you've never tried before: here's an irresistible recipe and easy to prepare to enjoy the classic AIA BonRoll in a slightly different way than usual.

The recipe for the Melting BonRoll recalls a dish from our tradition, particularly widespread in Campania. We are talking about the sorrentina sauce, made with tomato, basil, Parmesan and mozzarella. All the ingredients, during cooking, blend and melt perfectly, giving life to a dish that you will fall in love with from the first taste. The recipe is ancient: it dates back to the XVI century and spread first in Sorrento and then throughout Campania. Thanks to its unique but simple taste, this particular sauce has never stopped being appreciated, first among the Neapolitans and subsequently throughout Italy.

The AIA Classic BonRoll is therefore first cooked in a pan and then enriched by the flavors and aromas of our Peninsula, just like tomato and mozzarella: in just under an hour you will bring to the table a second course ideal for your Sunday lunches with family or for an informal dinner with friends.

With BonRoll it's easy to impress in the kitchen: try making the Melting BonRoll recipe and get ready to savor a new dish full of flavor!

BonRoll Classic

Procedure

First of all, cut the AIA Classic BonRoll into slices about 2 cm thick, then brown them for a minute in a large non-stick pan with a drizzle of extra virgin olive oil.

Turn up the heat and pour in the white wine: let it evaporate, lower the heat and cook with the lid on for 15 minutes, turning the slices often.

Once the necessary time has passed, remove the BonRoll slices from the pan and transfer them to a plate keeping them warm.

Now take care of the sauce. Wash and cut the cherry tomatoes in half, then blanch them in the pan where you previously cooked the BonRoll; wait a couple of minutes and then also add the tomato sauce. Adjust with salt and pepper, add some basil leaves and cook for 5-6 minutes. Finally, also add the Parmigiano Reggiano and mix well.

While the sauce is cooking, cut the mozzarellas into small cubes and set them aside.

At this point, put the slices of BonRoll back in the pan, letting them flavor well in the sauce. Finally, add the mozzarella and wait a few minutes, until it has completely melted and amalgamated with the rest.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.