- Prep time:
30' + 30'
- Cooking time:
- Wine pairing:
Slice the aubergine lengthwise into 8 thin slices. Season them with salt and sear them for a few minutes on a very hot grill, then marinate them in white vinegar for 30’
with chopped thyme and mint leaves.
Clean the clams well, put them in in a saucepan with a drizzle of oil and wait for all to open up. Drain the aubergine slices and the anchovies.
On each slice of aubergine put an anchovy fillet and a clam without shell. Roll the eggplant and place on top another anchovy fillet, half a cherry tomato and a clam on top, fixing them with a toothpick. Drizzle with organic Panizzi olive oil and enjoy!
(4 people): 1 eggplant, 4 cherry tomatoes, 16 anchovy fillets in oil, 10-12 clams, 2 sprigs of thyme, 5 mint leaves, 3 tablespoons of white vinegar, Panizzi organic extra virgin olive oil, salt.