|Range||DÉLIFRANCE A LA FOLIE|
|Hot or cold||COLD|
- Eggplant : 50g
Cut all the vegetables into very small pieces (3 mm).
Fry separately in a pan with olive oil except for eggplant, which you start frying
then add tomatoes on top to hydrate the eggplant with tomato juice.
Mix the baked vegetables with pesto and season.
- Grated Parmesan : 40g
On a baking sheet, make small spots of parmesan with a tea spoon
(2g each, approximately size of tart shell).
Bake around 10 mn in a very hot oven (220°C/428°F) until it gets a golden colour.
- Sprouts : 20g
1.Fill Délifrance A La Folie! savoury tart shells with caponata (12 g per unit)
2.Add sprouts on the top then add a parmesan disc
3.You can also use Délifrance A La Folie! savoury baskets
Discover the Délifrance A La Folie! range
This recipe, inspired by Sicilian and Mediterranean
cuisine, is perfect for a buffet. If you fill the shells
in front of customers, you can also reheat the
caponata topping slightly for more flavour.