Preparation: 25 min – Difficulty: Easy – Cooking: 10 min
For the carpaccio: 300 g of courgettes | 300 g of aubergines | 200 g of scamorza cheese smoked
For concassé: tomatoes 200 g of tomatoes | salt
For citronette: 60 ml of extra virgin olive oil | 40 ml of olive oil with basil | 1/2 lemon juice | 1 shallot | a piece of celery thyme leaves | pepper in grains | salt
For the seal: 10 g of fried eggplant peel julienne
1. Check the courgettes and aubergines, cut the vegetables and the scamorza into slices and keep them aside. Prepare the citronette: blend the extra virgin olive oil, basil oil, shallot, lemon juice, celery, thyme, salt and pepper with a mixer.
2. For the concassé, wash the tomatoes, pass them in boiling salted water for 10 seconds and cool them in water and ice. Peel and cut them into wedges; remove the seeds, cut the pulp into cubes and season with the citronette. For the final composition, season the vegetables, arrange them on the plates alternating them in a crown. Next, arrange the scamorza cheese and the tomato concassé on top. Pass the dishes under the oven grill for about 2 minutes at 180 ° C, season with a drizzle of citronette and garnish with a julienne of fried eggplant peel.