Prêt à
25 min
Difficultés
Facile
Portions par
4 personnes
Ingrédients
- 1 grosse aubergine
- 1 citron
Per la salsa:
-
½ paquet de pâté Vegrà Veg à la française
-
1 citron vert
-
1 mangue mûre brésilienne
-
10ml de lait d’amande
-
2cm de gingembre
-
Huile d’olive
-
4 taralli
Presentation
Welcome to the world of eclectic flavors and unforgettable culinary experiences with our delicious Vegan Foie Gras with Eggplant Fillet, Ginger Mango Sauce, and Taralli Crumble!
This dish, both an appetizer and a main course, enchants the senses with surprising and contrasting flavors. The eggplant, delicately blanched and served with a touch of freshness, marries perfectly with the French-style Vegrà Veg paté and the vibrant mango and ginger sauce. All of this is complemented by the irresistible crunchiness of the taralli and toasted cashews. It’s a taste experience not to be missed that will take you on a journey of culinary pleasure! Enjoy your meal!
Procédure
Cut the eggplant into 4 parts lengthwise and bring a pot of unsalted water to a boil with a lemon cut in half.
Boil the eggplant slices for 10 minutes, then place them on the grill to drain.
When the eggplant is still warm but not boiling hot, remove the skin.
Clean the mango and blend it with a pinch of salt, almond milk, and the juice of 1/4 lime, along with some grated lime zest, or finely chop it with a knife and then mix it with salt, oil, almond milk, and lime juice.
Clean the piece of ginger, grate it finely, and squeeze it, pressing it with your fingers like a lemon slice, tasting it gradually until you achieve the desired flavor.
Once cooled, turn the eggplant over with the dark side up and gently press it with your hands.
Tagliate il foie gras vegan a fette spesse circa 4mm e disponetele sopra la melanzana.
Decorate the vegan foie gras with mango sauce.
Crumble the taralli over everything, garnish with coriander or parsley leaves, and drizzle with a splash of good olive oil. Serve immediately and enjoy this refined dish with contrasting notes!
