For 4 people
Preparation : 25min
Cooking : 1h30
INGREDIENTS
1⁄2 red pepper 1 eggplant
1 zucchini
1 red onion
Olive oil
Salt and pepper
4 slices Serrano ham
1 yogurt
1⁄2 lemon
8 cherry tomatoes
1⁄4 bunch basil
RECIPE
BASE
Roast the pepper for 15 minutes in the oven at 250°C. Cover with aluminum foil, let cool and then peel. Cut it into strips. Cut the eggplant and zucchini into strips. Slice the onion. Brush with olive oil and place in the oven for 1 hour at 170°C.
Season, let cool and add to the pepper.
TRIM
Prepare the ham in chiffonade.
YOGURT SAUCE
Mix the olive oil and yogurt. Add the lemon zest and juice. Season.
DECORATION
Place the cherry tomatoes in the oven for 10 minutes at 170°C.
Keep the smaller basil leaves for decoration.
Mix the remaining leaves with the olive oil.
DRESSING
In the center of the plate, mold the escalivada with a cookie cutter.
Add the candied tomatoes and Serrano chiffonade on top. Finish with the basil sauce and oil.
FOOD & WINE PAIRING
Collioure rosé - Cuvée de la Salette
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
