Main dishes

Artemide black rice with aubergines, confit tomatoes and round courgettes served with a bell pepper sauce with herbed goat cheese quenelle

Total time required

45 mins preparation

Difficulty

Low

Ingredients | Serves 4

Clean and peel the aubergines, dice them and sauté them quickly in oil and garlic; add salt and fresh basil to taste at the end of the cooking time. Add the diced Rustic Tomatoes to the aubergines, extra virgin olive oil, basil, Artemide Black Rice and a dash of apple vinegar. In a small frying pan, heat some extra virgin olive oil and onion, add the Grilled Bell Peppers and sauté them quickly. Then add some fresh basil and emulsify the mixture by adding a drizzle of extra virgin olive oil. Wash the round courgettes and cut off the top, scoop out the inside and blanch them quickly in boiling salted water for 2 minutes, then cool in iced water. Fill the round courgettes with the previously dressed Artemide Black rice salad. Season the fresh goat cheese with oil, salt and pepper and make some classic quenelles. Arrange the stuffed round courgettes and the bell pepper sauce on the serving dish; top with goat cheese quenelles and garnish with chives.