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Vegetarian Antipasti Platter
Method
- Grill the zuchinni, eggplants and keep aside
- Make a mixture of ricotta and herbs
- Stuff the cheese mixture in to the zuchinni as rolls , eggplant rolls and stuffed peppers with pecorino
- Arrange a small tomato mozzarella, mash potatoes and soft boiled egg.
- Arrange the sundried tomatoes, olives and parmesan cheese.
- Neatly present as shown
Courtesy: Chef Suresh Thampy, Executive Chef of Courtyard by Marriott
Ingredients:
2 - zucchini slices
60 g - cream cheese
20 g - pecorino cheese
30 g - ricotta cheese
20 g - buffalo mozzarella
60 g - grilled peppers (red/yellow/green)
30 g - egg plant slices
30 g - sun dried tomatoes
30 g - parmegiano regiano
10 g - black/green olives
20 g / 1 - mashed potatoes with soft boiled egg
20 ml - hollandaise sauce
04 tips - butter blanched asparagus spears
20 g - assorted lettuce
2 - zucchini slices
60 g - cream cheese
20 g - pecorino cheese
30 g - ricotta cheese
20 g - buffalo mozzarella
60 g - grilled peppers (red/yellow/green)
30 g - egg plant slices
30 g - sun dried tomatoes
30 g - parmegiano regiano
10 g - black/green olives
20 g / 1 - mashed potatoes with soft boiled egg
20 ml - hollandaise sauce
04 tips - butter blanched asparagus spears
20 g - assorted lettuce
RECIPES BY SURESH THAMPY
