|per 100 g||Total Recipe|
|Gross weight||100 g||957 g|
|Energy||544 kJ / 131 kcal||5205 kJ / 1245 kcal|
|Sat. fat||3 g||24 g|
|Unsat. fat||6 g||55 g|
|Fibre||2 g||20 g|
|Salt||164 mg||1567 mg|
400 gMushrooms, portabello, raw
80 gGran padano
44 mlOlive oil extra-virgin
20 gGarden Rocket
16 gPine nuts
400 gBaba ganoush
957 gTotal recipe weight
Prepare the Baba ganoush and heat the oven ( 220°C / 428°F)
Clean the portabello and remove its stem.
Remove the black gills on the underside of the mushroom cap by scraping with the edge of a spoon.
Place them on flat oven tray open side up, drizzle with a little olive oil and roast in the oven for 10 minutes until they are just cooked and slightly coloured.
Roast the pine nuts 2 -3 minutes until slightly coloured
Make the Cheese biscuits:
Grate the Gran Padano cheese and divide evenly to fill the cups of the silicon cupcake tray.
Bake in the oven ( 160°C / 320°F) for 8 -10 minutes until melted and slightly coloured.
Allow to cool down for 1 minute and remove from the tray.
Slice portabello mushrooms thinly and place on the plates neatly.
Season the portabello carpaccio with salt and black pepper.
Add a generous spoon of baba ganoush at the centre of the plate and garnish with garden rocket.
Place the Gran padano biscuit in the Baba ganoush, spread a few roasted pine nuts over the starter.
Finally drizzle a little extra virgin olive oil and you are ready to serve