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Courgette, mushroom and aubergine fritto misto
Fruit and vegetables
1
courgette
, cut into fine strips
8 Paris brown
mushrooms
, halved
1
aubergine
, thinly sliced
6
sage
leaves, deep-fried
1 tbsp
truffle
honey
2
lemons
, cut into wedges
1 green
courgette
, thinly sliced
1 yellow
courgette
, thinly sliced
1 bunch
rocket
6
sage
leaves, deep fried
2
lemons
, wedged
Cooking ingredients
200g/7oz ‘00’
flour
vegetable oil
, for deep-frying, quantity to be confirmed
salt and freshly ground
black pepper
2 tbsp
olive oil
1 tbsp
white wine vinegar
1 tbsp truffle
honey
or runny
honey
Dairy, eggs and chilled
300ml/10fl oz whole
milk
30g/1oz
Parmesan
(or alternative vegetarian hard cheese), grated
30g/1oz grated
Parmesan
Back to recipe
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