When I am back home in Sorrento, I am lucky to get fresh vegetables and fruit from my father’s garden.
Yesterday we picked up white eggplants, zucchini, almonds, basil, oregano, mint. I am working on a fresh gluten free bread recipe and had just one ready with buckwheat and natural carbon, so beautiful to see and so good to eat.
My brother Francesco proposed gluten free tapas to start our dinner. Great !!
Cut the eggplant in 3 parts, add a pinch of salt and let them rest for half an hour. In this way they will lose some of their water.
In the meantime cut the zucchini in thin slices and grill them. Once ready add a pinch of salt and the mint.
Grill the eggplants. When ready chop them. Add some oregano, fresh chili and a pinch of salt.
Chop the almonds.
Peel and cut one tomato in thin slices. Add a pinch of salt and fresh basil.
Cut the fresh gluten free bread in thin slices and toast it a little bit.
Make the quenelles with the chopped eggplants using 2 tablespoons.
On each slice of bread, put one eggplant quenelle with some chopped almonds on top, the zucchini and the tomato.
Sprinkle with extra virgin olive oil.
Recipe for 4 :
– 2 white eggplants
– 2 zucchini
– 1 tomato “cuore di bue” variety
– basil, oregano, mint
– 6 fresh almonds
– fresh chili
-fresh gluten free bread
– extra virgin olive oil