Tomatoes guazzetto with aubergines and mozzarella frittelline.
Ingredients
- 250g Orogel sliced tomatoes
- 1 Orogel clove of garlic
- 1 spring onion
- 1 red pepper
- thyme
- basil
- fresh oregano
- 1 aubergine
- 100g mozzarella di bufala
- extra virgin olive oil
- For the batter:
- 80g wheat flour
- 1 egg
- 50ml milk
- 50ml ice-cold water
- 5g bicarbonate
- sunflower oil
Drinks to pair
- Red Wine
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To Prepare
Brown the spring onion, red pepper and garlic in a pan with some extra virgin olive oil. Add the sliced tomatoes and thyme. Season with salt and let simmer for about 20 minutes. Blend the ingredients and on bain-marie to keep the cream warm.
Wash the aubergine and thinly slice it into rounds. Make small aubergine and mozzarella sandwich, using two slices of aubergine and filling with mozzarella and a basil leaf. Prepare the batter with the given ingredients and dip the sandwich. Fry on each side.
Spoon the tomatoes guazzetto in the centre of your plate, place two frittelline and complete with fresh tomato little cubes and a sprig of oregano.