Fagotto Di Melanzane Con Ricotta, Vitello Tonnato and Bruschetta on Bed of Rocket

For the fagotto, cut 6 slices from the middle of the aubergines, each approx. 3-4 mm thin. Fry these with a little mint and sliced ​​garlic and in olive oil. For the filling, chop the rest of the aubergines and fry them in a little olive oil. Season with chopped parsley, salt and pepper and caramelize with honey. Deglaze with white wine.

After the mixture has cooled down a little, fold it into the ricotta and season with salt and pepper. Fan out the aubergine slices to form a round, put the filling in the middle and carefully fold up the edges until a self-contained ball is formed. Put the bassoons in a baking dish and cover with Parmesan wedges. Bake briefly at 220 ° C until the Parmesan is melted, brown and crispy. Parmesan wedges and some chilli threads can be used as decoration.

Grate the Parmesan on a baking sheet and shape into 3 circles. Bake for a few minutes until the mixture has completely melted and has taken on some color. After the cookies have cooled down, they can be torn into pieces of any size, ideal for garnishing the bassoon.

For the Vitello Tonnato, sear the veal in a little olive oil. Peel the shallots, add the bay leaves and add the veal stock. Simmer over low heat for about 2 hours. Let it cool down (preferably overnight) and cut into approx. 1 mm thin slices, this is best done with the bread slicer.

Leave the slices in the stock until serving so that they do not dry out. For the tuna sauce, mix the tuna, mayonnaise, capers and whiskey in a beaker with the hand blender, work the mixture with the mayonnaise and caper stock until it is velvety and free of bits. Add salt and pepper to taste. Then drape the veal slices on a plate and pour the tuna sauce over them.

For the bruschetta, first cut the tomatoes into small pieces and place in a bowl, peel, press and mix in the garlic. Season to taste with salt, pepper and olive oil. Then cut the bread into 1.5-2 cm thick slices and toast in the oven. Arrange on a plate and spread the tomatoes plus the stock on the bread with a spoon, pressing down a little.