Ingredients
4
- 2 Beetroots
- 2 Aubergines
- 20 g Bresc Parrillada Aio e lemone
- 20 g Bresc Freshly chopped Spanish garlic
- 80 g Bresc Peperoni marinati
- 80 g feta cheese
- 1 dl olive oil
- 60 g balsamic vinegar
- Salt and pepper
- Cress
Ingredients
Preparation method
Cut the aubergine into four pieces and marinate in half the oil, Parrillada Aio e lemone, garlic, salt & pepper Cover and roast in the oven at 200 degrees for 20 minutes. Puree the aubergine and season with olive oil, balsamic vinegar, salt and pepper. Make the tartare with the beetroot and season with balsamic vinegar salt and pepper. Garnish with the Peperoni Marinati, feta and cress.
Related themes
Tags
PS in foodservice