Ingredients
- 10 courgette flowers
- 250 g tempura flour
- 125 g sparkling mineral water
- 1 courgette, sliced
- 1 aubergine, sliced
- 3 red, 3 yellow and 3 green sweet pepper
- 3 red onion, sliced
- 3 dl olive oil
- 25 g Bresc Garlic chopped
- 25 g Bresc Erbe Italiano
- 50 g balsamic vinegar
- 8 g Bresc Basil puree
- 250 g Pomodori marinati and a little extra to garnish
- 250 g Bresc Tomato salsa
- 250 g saffron rouille
- cress
For the rouille
- 5 egg yolks
- 1 pinch saffron
- 1 l sunflower oil
- 1 dl white wine vinegar
- 25 g Bresc Organic garlic puree
- 25 g mustard
Other ingredients
- salt and pepper