Ingredients
- 1 small red onion
- 1 red pepper
- 1 yellow pepper
- 2 zucchini
- 1 aubergine
- 100 g mascarpone
- 50 g curd cheese 0 %
- 8 slices of soft bread
- Olive oil
- Pesto
- 2 bunches of fresh basil
- 15 cl olive oil
- 100 g grated Parmesan cheese
- 6 garlic cloves
- 100 g pine nuts
- Salt and pepper
Instructions
1. Using a cookie cutter, cut out 8 circles of soft bread the same size as the jars and toast them lightly.
2. Peel and finely chop the onion.
3. Wash the peppers, courgette and aubergine and cut them into cubes. Fry all vegetables in olive oil over high heat, season with salt and pepper and allow to cool.
4. To make the pesto: quickly blanch the basil leaves and cool them in water with ice cubes and drain them well. Put the basil leaves in a blender with the garlic cloves, pine nuts, Parmesan cheese and finally the olive oil. Blend until smooth. Adjust the seasoning to your liking.
5. In a salad bowl, whisk the mascarpone and curd cheese and add the pesto. Mix well.
6. Place a circle of soft bread loaf at the bottom of each jar, cover with a little of the mascarpone mixture and add the vegetables. Repeat layers until you reach the top. You can finish by adding a few arugula leaves, some toasted pine nuts and a drizzle of olive oil.
Recipe : Sébastien Perrot & Yannick Ferraton (Sofitel Le Grand Ducal)
