Ingredients
- 4 courgette flowers
- 100 g tempura flour
- 50 g sparkling mineral water
- ½ courgette, sliced
- ½ aubergine, sliced
- 1 red, 1 yellow and 1 green sweet pepper
- 1 red onion, sliced
- 1 dl olive oil
- 10 g Bresc Garlic chopped
- 10 g Bresc Erbe Italiano
- 20 g balsamic vinegar
- 3 g Bresc Basil puree
- 100 g Pomodori marinati and a little extra to garnish
- 100 g Bresc Tomato salsa
- 100 g saffron rouille
- cress
- For the rouille
- 2 egg yolks
- 1 pinch saffron
- 0.5 l sunflower oil
- 0.4 dl white wine vinegar
- 10 g Bresc Organic garlic puree
- 10 g mustard
- Other ingredients
- salt and pepper