8 ripe and tasty tomatoes
5ml extra virgin umbrian olive oil
2 or 3 fresh basil leaves
20ml vegetable stock
8g vegetarian gelatine
Basil flowers, to decorate
Salt, to season
Peel and finely slice the aubergine and place in the bottom of a ceramic terrine dish. Using a very sharp knife, peel the tomatoes and squeeze by hand to remove the seeds and the watery centre. Add a few drops of oil to a frying pan. When the oil is hot, fry the aubergine slices until they colour. Line the bottom and sides of the dish with the aubergine slices and then cover with the tomatoes. Fold over any aubergine slices sticking out of the top. Add 2 or 3 basil leaves. boil the stock for the gelatine, add the ice (thus rapidly reducing the temperature and enabling a quicker preparation) pour into the terrine. Remove the gelatine with the tip of a knife. Leave in the fridge for at least one hour. Remove from the terrine mould, slice and serve with umbrian oil and basil flowers.
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Photography by francesca brambilla and serena serrani