CRISPY FRITILLO, FRIED PUMPKIN, EGGPLANT CHIPS AND CANE HONEY

IES Mediterráneo

PREPARATION

For the crispy fritillo from Motril

Step 1. In a non-stick frying pan, with the 50 ml of oil, sauté the meat and liver with salt and pepper, until they are golden brown. We put them aside
Step 2. In the resulting oil, fry the pepper and onion, adding a pinch of salt to make it sweat and lose moisture. Once poached, add the grated tomato, and add the meat and liver that we have reserved.
Step 3. Cook over low heat until the meat is tender. Add salt to taste and set aside to cool. We go through the food processor so that we have filling for the zucchini ravioli.
Step 4. We cook the zucchini strips on the grill or in the oven, without mixing them, so that they are separated, cooked and a little browned. They will help us to make the ravioli.

Making the ravioli

Step 1. Take two zucchini strips and place one on top of the other in the shape of a cross. We put a little of the filling, of fritillo in the union of both thin layers and we close each one from the ends to the centre until we obtain the ravioli. We proceed in the same way with the rest of the zucchini slices and filling.
Step 2. We beat the eggs. Next, we proceed to bread the ravioli, going first through flour, then through the beaten egg and, finally, the panko. Put it aside
Step 3. Fry the breaded ravioli when we present the dish.

For the fried pumpkin puree

Step 1. Peal and cut the pumpkin in medium dices. We fry in oil over medium heat and let it cook, with a little salt and with the lid on. We stir from time to time.
Step 2. We wet the bread and drain, sprinkling it with the vinegar. We remove the germ from the garlic. In a mortar we mash the garlic with a little salt, then we add the bread and make a paste with both.
Step 3. Almost finishing with the pumpkin, with heated oil add the paprika and fry for a couple of minutes.
Step 4. Next, add the bread and garlic paste and the oregano, mix well and cook for 5 more minutes.
Step 5. Once cooked, we add salt to taste and grind with the food processor until obtaining a puree. Keep it hoot

For the eggplant chips

Step 1. We cut the eggplant into thin slices and place them on a flat baking tray with salt on the bottom. Next, we also season on top a little and leave them like that for 30 minutes.
Step 2. We put the slices on absorbent paper, and we cover them with more paper to extract all the liquid that they have.
Step 3. Now we are going to flour them and fry them in plenty of oil. When they are golden brown, we remove them to a plate with absorbent paper to remove the excess fat and that's it.

PLATING

We are going to prepare a “montadito”.

• On a plate, place the eggplant chips.

• On top we put a little fried pumpkin puree.

• Next, we put the fried ravioli.

• Finally, add some cane honey and chopped chives to the “montadito”.

PAIRING

Locality Jete, Granada
WINE TYPE Rosé wine
Grapes Petit Verdot