CONE WITH BAKED TEMPURA VEGETABLES, PAPRIKA AND ROSEMARY RIBS, POTATO TUILES AND BASIL MAYONNAISE

CONE WITH BAKED TEMPURA VEGETABLES, PAPRIKA AND ROSEMARY RIBS, POTATO TUILES AND BASIL MAYONNAISE

INGREDIENTS:
– your choice of vegetables
– 80g of flour
– 1 egg
– 50g of water
– 3 tablespoons of oil
For the potato tuiles:
– 200g of water
– 160g of flour
– 80g of potatoes
– 55g of extra virgin olive oil
– 1 chopped spring onion
– chopped rosemary
– 20 g of oil
– basil and mint – Salt
For the mayonnaise:
– 1 egg
– 2 yolks
– 100g di basil
– 100 g of seed oil
– 20 g of extra virgin olive oil
– Salt
– apple cider vinegar

INSTRUCTIONS: Wash and clean the potatoes as you like. Mix the ingredients for the batter, season it with smoked paprika or however you like, dip the vegetables in and put them in the oven at 200 degrees for 10-15 mins. Boil the potatoes, mash them and put them through a sieve. Meanwhile, add the water to the flour, mashed potato, chopped spring onion and rosemary, and the oil, then mix everything together avoiding any lumps. Using a tablespoon, spread out the mixture quite thinly on some baking paper, brush with oil and bake at 180 degrees for 15 mins. For the mayonnaise, blanche the basil for a few seconds in boiling water and cool it immediately in water and ice. Add all the ingredients and the pre-blended basil into a blender glass with some oil and water as required, then mix while drizzling in the seed oil.
Brown the ribs and enjoy as an aperitif.

CONDIVIDI IL TUO PIATTO CON NOI CON L’HASHTAG: #EatPinkRicette