Basic recipe for profiteroles
2020-08-13 / test@t
Vegetable pyramids with mozzarella and pesto
Ingredients
- 150 g walnuts
- 100 g basil
- 100 g of parmesan
- 125 ml extra virgin olive oil
- 1 large eggplant
- 2 large tomatoes
- 2 scoops of mozzarella
- 30 ml balsamic vinegar
- sea salt
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Place the walnuts in the bowl of a blender (save 2 tablespoons) and chop. Add basil (leave some leaves for garnish) and pulverize, gradually adding 100 ml of oil
Step 2
Add the parmesan, salt and pepper and beat the pesto a little more until the sauce is thick and smooth.
Step 3
Preheat the oven to 200C. Cut eggplants, tomatoes and mozzarella into 5 mm slices. Brush the eggplants with olive oil and sprinkle with salt. Place in a single layer on a baking sheet and place in the oven for 20 minutes, turning once during cooking.
Step 4
Place some pesto on each piece of eggplant, then a tomato and mozzarella. Sprinkle each of the resulting pyramids with balsamic vinegar and sprinkle with walnuts and leftover basil.
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