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Antonio Salvador Moreno Carretero posted an update
Level:
Executive Chef
A dish I created one day and we put it on the restaurant’s menu was “Carpaccio of eggplant, with cherry tomatoes, parmesan and dried fruit vinaigrette”. We cooked the eggplants very thinly sliced in an oil with Provencal herbs over very low heat and kept them in that oil away from the heat, and the cherry tomatoes the same way. Then, when we were asked for a dish, we would grill the eggplants, add the tomatoes, the Parmesan cheese and the dried fruit vinaigrette.
Level:
Executive Chef
Un plato que creé un dÃa y lo metimos en la carta del restaurante era “Carpaccio de berenjena, con cherrys, parmesano y vinagreta de frutos secos”. Las berenjenas cortadas muy finas las cocinábamos en un aceite con hierbas provenzales a fuego muy lento y las mantenÃamos en ese aceite fuera del calor, y los tomates cherrys igual. Luego, cuando nos pedÃan un plato, pasábamos las berenjenas por la plancha, añadÃamos los tomates, el parmesano en lascas y la vinagreta de frutos secos.
Translated from Spanish
Lana Mihajlović, Judy Keegan and 5 others3 Comments-
Level:
Executive Chef
Se me hace la boca agua
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Level:
Executive Chef
Gran plato, Antonio. Bravo!!
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Level:
Sous Chef
Antonio, this looks wonderful! The gentle cooking in herb-infused oil must give the eggplant an incredible texture.
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