Réserve Bordeaux white
Accompanied by vegetable Carpaccio
Created by the Chef at Lafite
Ingredients
- 1 large eggplant
- 2 mid-sized zucchini
- 4 tomatoes
- 1 green pepper + 1 red or orange pepper
- 4 cloves of garlic
- basil, salt, pepper
- Cayenne pepper
- parmesan shavings
- lemon juice and extra virgin
- olive oil
For 4 persons Preparation time: 1 hour
The recipe:
Slice the eggplant (lengthwise, 2 to 3 millimeters in thickness, salt, pepper, then simmer it in olive oil on both sides, and place on absorbent paper. Place them in oil (very little with a pinch of minced garlic, and chopped basil). Keep it chilled.Cut the zucchini lengthwise with string-cutters of the same thickness as tagliatelle, then marinade with olive oil, lemon, salt, pepper and crushed grains of coriander and minced garlic. Keep it chilled. Prepare the tomatoes the same way as the zucchini (but chop them in quarter parts and remove the seeds),Peel the green and orange peppers and remove seed, as for the tomato, add cayenne pepper,Garnish it harmoniously, adding Parmesan shavings and extra olive oil. Serve with a young vintage Réserve Bordeaux White
