SUMMER COMPOSITION OF MEDITERRANEAN VEGETABLES

verdure_mediterranee

Recipe of the chef Stefano Mazzone

Serves: 4:

6 Perlina eggplants
3 tomatoes
2 garlic cloves
4 courgettes
8 green chilli peppers
10 olives
20 capers
4 zucchini flowers
1 onion
1 celery stick
60 gr Provolone del Monaco (cheese)
200 gr durum wheat semolina bread
Extra virgin olive oil as needed
Maldon salt
Herbs: Dried oregano, lavender, thyme, basil, marjoram, rosemary

Directions:
-Mediterranean sauce
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.
-Courgettes sauce
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.
-Perlina eggplants
Bake them whole in olive oil at 120C for 8 min. Cool and remove the skin.
-Tomatoes
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.
-Garlic
Peel and slice thinly, then add into a frying pan with a little olive oil and let simmer until golden-brown and crispy.
-Courgette
Finely slice it, season with olive oil and salt, then put onto a greased baking dish at 180C for 3 min.
-Chilli peppers
Saute’ on a very hot pan
-Zucchini flowers
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.