Crispy tostadas with grilled peppers and eggplants, slices of summer truffle in oil and a sweet-and-sour glaze made with Limoncino vinegar. Easy and quick: corn tortillas fried until golden, grilled vegetables seasoned with salt and pepper, and a vinegar reduction to finish.
Fry the tortillas in a little oil until golden brown and crisp, like a “flat tostada”. Drain on paper towels.
Reduce the Limoncino vinegar: pour 50 ml into a small saucepan and simmer for 5-7 minutes until syrupy.
Grill the vegetables (peppers and eggplants) and season with salt and pepper.
Assemble the tostadas: place the crisp tortilla as the base, add a layer of grilled vegetables, finish with slices of truffle and a drizzle of Limoncino glaze.
Small saucepan
Frying pan or deep fryer
Grill or griddle
Paper towels
Chef's tip: you can choose the vegetables you prefer.
Italia
