Tomatoes and Crudite

609 Views
 
MASTERY Level
30 min
610 Views
 
MASTERY Level
0 People
30 min
INGREDIENTS for 0 people
  • 4 tomatoes
  • 4 slices pancetta (italian bacon)
  • 1 eggplant , roasted
  • 1 oz arugula
  • 1 ½ oz carrot
  • 1 oz yellow pepper
  • mint
  • ½ cup yogurt
Preparation

Core the tomatoes and remove the seeds. Sprinkle with salt and place upside down for 20 minutes to release their water. Then drip dry and stuff with the mixed vegetables tosses with the yogurt, pureed eggplant, salt, pepper and finely chopped mint. Serve the tomatoes with the pancetta, sautéed in a pan, and the salad.

Side dishes
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more