Cut zucchini and eggplant for both involtini recipes into 3 mm slices, sprinkle with herb salt. Stand 5 min, rub dry with kitchen roll. Sear vegetable bites on a plate grill on both sides. There should be a nice pattern to it. Involtini zucchini, tuna and ricotta: For the “involtini”, mix zucchini, tuna and ricotta with a little juice of a lemon and a splash of balsamic vinegar vinegar. Season with pepper, salt, capers and paprika. Spread zucchini slices with ricotta mixture and roll up.
Involtini with mozzarella: For the “Involtini with mozzarella”, cut tomatoes and mozzarella into slices, place one on top of the other on a platter. Sprinkle with juice of one lemon, pepper, salt and balsamic vinegar, put basil on top. Wrap first in the eggplant slices, then likewise in the zucchini slices.
Venetian style sardines: remove the sardines, clean under running water and scale. Mix finely chopped bread with mint, parsley, oil, lemon zest, Parmesan and balsamic vinegar-vinegar to make a paste. Stand 30 min. Spread stuffing on half of the sardines and top with remaining sardines. Heat a frying pan with a little oil, put the sardines in and cook in a hot oven at 180 degrees for 5 minutes. Roast pine nuts, mix with breadcrumbs and olive oil, pour over the finished sardines form.
Arrange the whole dish on a platter, sprinkle with peperonata, wrap with prosciutto and serve.
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