Cold Parmigiana with Zucchi Sustainable 100% Italiano extra virgin olive oil

INSTRUCTIONS

Wash, peel and halve the tomatoes. Sprinkle with salt and leave them to drain for 5 minutes to remove some of the excess water. Then transfer them to a blender. Blend intermittently for about 30 seconds so that they are coarsely chopped, making a sauce with chunks of flesh. Season with a few torn-up basil leaves, the peeled, halved clove of garlic, 2 spoonfuls of Zucchi 100% Italiano extra virgin olive oil and salt. Cover and leave to stand in the refrigerator while you cook the aubergines.

Wash and trim the aubergines and cut them into slices about 1 cm thick. Heat a griddle thoroughly over strong heat and grill the slices for a couple of minutes per side. When cooked, remove them from the heat and arrange them in a plate. Season with salt, Zucchi 100% Italiano extra virgin olive oil and grated Parmesan cheese. Leave the aubergines to absorb the flavors while they cool.

Also cut the buffalo mozzarella into slices 1 cm thick and the sun-dried tomatoes into thin strips.

Pour the tomato sauce into the individual plates and use a round cake mold to build up the parmigiana. Position a slice of aubergine, a slice of buffalo mozzarella and a leaf of basil and repeat the sequence for at least two layers. Complete with the sun-dried tomato strips, a basil leaf, a dash of pepper and a dribble of Zucchi 100% Italiano extra virgin olive oil, then serve.