Cold Omelette "Bella Nizzarda"
Chef: Hisanobu Kitaoka
Restaurant: Petit Point - Tokyo, Japan
Ingredients for 4:
1 medium sized eggplant
1 onion
1 large zucchini
1 green pepper
1 red pepper
200cc olive oil
1 clove garlic
1 stem basil
6 eggs
2 tomatoes
50cc Traditional Balsamic of Modena
Pepper and Salt
Cut the eggplant lengthwise into 3mm thick slices without peeling
Place in pan with olive oil and the zucchini
Brown lightly and drain on paper towels to remove excess oil
Prepare a pate pan and layer the eggplant and the zucchini
Dice the red and green peppers and cook the same way as the eggplant
Drain on paper towels and allow to cool
Place the red and green peppers, the onion, salt and pepper, finely chopped basil, diced tomatoes (skin them by dipping in boiling water), and the eggs in a bowl and mix
Add the mixture to a layered pan
Cover and cook in water bath in the oven at 80 degrees for one hour
Cool for 5/6 hours, unmold and cut into thin slices and dress with olive oil and balsamic vinegar
