TIME
0035 h
DIFFICULTY
medium
TYPE
Appetizers
NUMBERS
4peoples



PREPARATIONS

After peeling and washing the Perline aubergines (variety of Lazio), fry them in extra virgin olive oil. Lay the fried aubergines on a tray with straw paper for food, salt to taste.
In a saucepan of boiling water, blanch the cauliflower cut into pieces for 5 minutes. When cooked remove it and cool it in water and ice to keep its bright yellow colour. Cut the Piccadilly tomatoes in half after washing and cleaning them.
Season all the ingredients in a container with extra virgin olive oil and salt excluding the aubergines. Place everything into a serving dish adding the aubergines and decorate with the chives.

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