Это предварительный просмотр рецепта "Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented".

Рецепт Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented
by Stéphane Chesnais

Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented

A recipe for your first meal ... the terrace!

It requires a certain mastery for mounting the milfoil but is an easy recipe ;-)

Рейтинг: 5/5
Avg. 5/5 2 голоса
Подготовка: Франция French
Приготовление: Порций: 1

Ингредиенты

  • 4 large tomatoes
  • 1 eggplant (regular)
  • 2 balls of buffalo mozzarella
  • 4 C.S. olive oil
  • 1 C.C balsamic vinegar
  • Fleur de Sel de Camargue
  • Pepper (3-4 tower mill)
  • 4 sprigs fresh basil
  • A dozen spaghetti (for decoration)

Инструкции

  1. First cut the eggplant into slices (about 5mm thick). Place them side by side on a baking sheet on which you put a sheet of parchment paper. Oil the rings using a brush, salt and pepper. Bake in hot oven about 220 ° (depending on the power of your oven) until that they are well toasted (about 30 min). Shoot in a flat, book and cool.
  2. Wipe tomatoes, do not blanch, keep the tails. Cut the tomatoes into 4 slices (depending on size, 5mm max.). For better stability of yarrow remove
  3. a thin washer on the side of the peduncle (tail).
  4. Prepare a vinaigrette with olive oil, balsamic vinegar, salt, pepper and basil finely. Cut the mozzarella into thin slice.
  5. Edit your yarrow in a flat in restoring order in the tomato slices. Interleave a slice of mozzarella and eggplant. Brush the tomato and mozzarella with basil dressing every time.
  6. Once the tomato reconstituted the cover of the hand and gently press to "flatten" a bit. Refrigerate one hour before serving.
  7. For the decoration, make grilled spaghetti to the pan with a drizzle of oil. And plant the tomato into 3 (See photo)