Olives stuffed with pepper Perline del Lazio aubergines Fresh goat's cheese Piccadilly tomatoes Yellow cauliflower Olive oil to taste Chives to taste Salt to taste
200 g 200 g 200 g 200 g 200 g enough enough enough
These savoury flavoured olives are appreciated for their juicy pulp and their exquisite taste of pepper. They are ideal for aperitifs, cocktails or enjoyed as a snack. In the kitchen, they are used with mixed and green salads. They whet the appetite and brighten rice and pasta salads with the "fleck" of red colour.
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.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......