Aubergines Chicory Nocellara del Belice Olives Evo oil to taste Roe to taste White vinegar to taste Oregano to taste Salt to taste
400 g 400 g 60 g Enough Enough Enough Enough Enough
The unique fruity flavour of the PDO Nocellara Belice Olives makes them ideal for enjoying alone as a snack or to accompany cheese and cured meats. Also widely used in green salads or to flavour pasta dishes and seafood, white meat or in traditional vegetable dishes.
Take the aubergines, wash them and cut them into cubes, put them in a saucepan with salted water and vinegar and cook for about 10 minutes.
In the meantime prepare a marinade, whisk in a bowl four tablespoons of oil, two tablespoons of vinegar, a sprinkling of oregano and salt. Season the aubergines with marinade and let them absorb the flavour.
Wash and clean the chicory, blanch in water and salt, squeeze well and sauté in the frying pan. Assemble the dish placing the aubergines on the bottom, place the chicory in the shape of a nest, place the olives on top, sprinkle with a pinch of oregano and the Roe.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......