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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Eggplants with Anchovy Sauce and Chicken Stuffing



ingredients

for 4 people
  • 4 medium eggplants.
  • 350g ground chicken.
  • 1/2 zucchini.
  • one onion.
  • two garlic cloves.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.
  • grated Parmesan cheese.

for the anchovy sauce:

  • 10 anchovies in olive oil (drained).
  • two tablespoons of extra virgin olive oil.
  • 250g milk.
  • one level tablespoon of cornstarch.

preparation

Wash the eggplants and cut them in half lengthwise, from top to bottom.
With the tip of a knife, score a crosshatch pattern into the flesh without cutting through the skin.
Sprinkle lightly with salt and drizzle a good amount of oil over the top. Cook them on both sides over medium heat on a griddle.
When they're perfectly tender, use a spoon to scoop out the flesh and mash it with a fork.
Set this aside and keep the eggplant shells separate.

In a pan with a splash of oil, brown the ground chicken, season with salt and pepper, then set aside.
In the same oil, gently sauté the onion and garlic, both chopped very fine.
After two or three minutes, add the zucchini, diced small. When the sofrito is nicely softened and golden, return the chicken to the pan along with the reserved eggplant flesh. Cook everything together for two more minutes, mixing well with a spatula. Set aside.

Separately, warm the anchovies in the two tablespoons of oil. When they've broken down completely, strain the oil through a sieve to catch any little bones. Mix this with the cornstarch dissolved in the milk, put it on the heat, and cook until it thickens into a smooth sauce.
Stir two tablespoons of this sauce into the chicken mixture, and spread the rest on the bottom of the baking dish where you'll arrange the eggplant boats.

Fill the eggplant shells with the stuffing and dust the tops with grated Parmesan.
Place the stuffed eggplants on top of the sauce, and just before serving, pop them in the oven until the cheese melts and turns golden.


Enjoy!

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