Antipasto Montevideo

For the Antipasto Montevideo, completely remove the peel from the zucchini, eggplant, potato and peppers and cut everything into cubes. Scald the vegetables and drain well.

Whisk with the egg, the whipping cream, the breadcrumbs, the cheese, the Mostarda Purée with a pinch of salt. Pour the mixture into steel moulds greased with butter. Bake in the oven at 180°C for about 15-20 minutes.

Serve the Antipasto Montevideo on a bed of lamb’s lettuce seasoned with a little extra virgin olive oil and a few drops of balsamic vinegar.

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