Crispy tostadas with grilled peppers and eggplants, slices of summer truffle in oil, and a sweet and sour glaze based on Aceto di Limoncino. Easy and quick: fried corn tortillas until golden, grilled vegetables seasoned with salt and pepper, and a reduction of vinegar to complete.
Fry the tortillas in a little oil until golden brown and achieve a crispness like "flat tostada". Drain on absorbent paper.
Reduce the Aceto di Limoncino: pour 50 ml into a small saucepan and simmer for 5-7 minutes until a syrupy consistency is obtained.
Grill the vegetables (peppers and eggplants) and season with salt and pepper.
Assemble the tostadas: place the crispy tortilla as the base, add a layer of grilled vegetables, finish with slices of truffle and a drizzle of Limoncino glaze.
Small saucepan
Frying pan or deep fryer
Grill or griddle
Absorbent paper
The chef recommends: you can choose the vegetables you prefer.
Italy
