SPRING SALAD, AUBERGINE CAVIAR AND MODENA AND BALSAMIC VINEGAR 什锦春季色拉


Written by Chef Andrea

 

Ingredients 食材:

• 2 Eggplants ( 茄子 )
• 50g Blanched red onion brunoise
( 去皮红葱头调味酱 )
• 100g Confit tomatoes brunoise
( 糖腌西红柿切片 )
• 30g Anchovies ( 凤尾鱼 )
• 30g Pantelleria capers ( 刺山柑 )
• 30g Parsley ( 香菜 )
• 2g Dry Chilli ( 什锦色拉 )
• Assorted salad ( 香菜末 )
• Blanched vegetables ( 蔬菜 )
• Xeres vinegar ( 摩德纳传统香醋 )
• Garlic ( 蒜 ) • Thyme ( 麝香草 )
• Beetroot extract ( 甜菜根 )
• Parsley extract ( 香菜萃取 )
• Dehydrated vegetables ( 脱水蔬菜 )
Preparation 做法:
1) Wash and cut the aubergines for the length, season with salt and pepper a sprig of thyme, drizzle with
extra virgin olive oil. Wrap them in aluminum foil and bake in oven at 180°C for about 60 minutes
( 茄子洗净切成长条,用盐,胡椒,一根小百里香枝调味,淋上橄榄油。将它们包上锡箔纸放入烤箱180度烤制60分钟 )
2) Once the aubergines are cooked peel them and save the skin. Chop the flesh and let drain in a chinoise. Cut
the skin in a fine brunoise and add to the aubergines together with the blanched onion, the confit tomatoes
( 茄子烤好后去皮,把茄子皮留下,轻剁茄肉去掉其中的水分。把茄肉和茄皮放在一起加入红葱头调味酱和糖腌西红柿 )
3) In a pan, melt the anchovies in a bit of oil, add the capers and sauté the aubergines. Remove from the
fire, add the chopped parsley and season with the Xeres vinegar, add salt and pepper to taste
( 平底锅中放入凤尾鱼加少许油,再放入刺山柑和茄子,关火后放香菜末,醋,盐,胡椒调味 )
4) Brush some balsamic vinegar on the plate, a quenelle of aubergine caviar and place the vegetables,
the salad and the herbs over it
( 盘子上撒一些醋,把茄子放入盘中搭配一些蔬菜 )
5) Drizzle the dish with extra virgin olive oil, a few drops of parsley and beetroot extract and garnish
with the dehydrated vegetables
( 淋上特级初榨橄榄油,加一些香菜末和甜菜根,再放一些脱水蔬菜即可 )