Ingredients for: 1 person
Preparation time: 20 minutes
- Anchovies fillets in olive oil from Sicily, 1 pack;
- Seed oil;
- Extra virgin olive oil;
- Eggplant, 1⁄2;
- Sugar, 1 tablespoon;
- Salt, 1 tablespoon;
- Tomato, 1;
- Salted ricotta cheese;
- Fresh basil, 20 leaves.
- Fry the eggplant slices in seed oil until golden, then dry them and add salt.
- Cook the tomatoes confit with extra virgin olive oil, salt, pepper, sugar, and put in the oven for 30 minutes at 150°.
- Cook the bread and add the tomatoes, the eggplant, and cover with basil and salted ricotta cheese, finish with the anchovies fillets.
You must be logged in to post a comment.