Recipe of the chef Stefano Mazzone
6 Perlina eggplants
2 garlic cloves
8 green chilli peppers
4 zucchini flowers
1 celery stick
60 gr Provolone del Monaco (cheese)
200 gr durum wheat semolina bread
Extra virgin olive oil as needed
Herbs: Dried oregano, lavender, thyme, basil, marjoram, rosemary
Finely chop 1 courgette, onion, 4 chilli peppers, 2 eggplants, celery and one tomato, saute’ separately then put together in a skillet and season with some of the capers, olives and herbs. Cover and bake at 140C for a couple of hours.
Chop 2 courgettes, saute’ quickly then bake at 140C for 10 min. Blend with a few spoons of olive oil emulsified with ice cold water. Put through a strainer pressing to gather the sauce which will need a proper reduction.
Bake them whole in olive oil at 120C for 8 min. Cool and remove the skin.
Finely slice one tomato, put on a greased baking tray and season with salt, cane sugar, basil, bay, garlic and thyme. Let dry both sides in the oven at 85C for 45 min. Put the other tomato in boiling water for 20 sec., cool in ice cold water and peel. Cut into 4 wedges, discard the seeds and put on a greased baking tray seasoned as above. Bake both sides at 100C for 1 hour.
Peel and slice thinly, then add into a frying pan with a little olive oil and let simmer until golden-brown and crispy.
Finely slice it, season with olive oil and salt, then put onto a greased baking dish at 180C for 3 min.
Saute’ on a very hot pan
Clean and discard the inside pistil, fry at 180C in olive oil until transparent and crispy Assembly: Arrange all ingredients on a dish, season with Maldon salt and herbs, then add some bruschettas, Provolone del Monaco cheese and garnish with the two sauces.