4 Lugrade Vintage Bacalao Slices
400 g elbow pasta
1 eggplant
2 carrots
1 zucchini
1 leek
25 g garlic
2 green tomatoes
2 red tomatoes
1 red onion
1 onion
20 g mint
20 g coriander
Olive oil to taste
Salt to taste
In a bowl, combine the chopped red onion, green tomatoes, red tomatoes, and julienned cilantro. Season with olive oil and salt.
Place the bacalao on a baking sheet with a drizzle of olive oil and bake at 180ºC for about 30 minutes.
Cut the eggplant, carrot, leek, and zucchini into brunoise and roast them in the oven with olive oil and salt at 180°C for about 15 minutes. Make a broth with the vegetable scraps.
Cook the elbow pasta and set aside.
Sauté the chopped onion in a pan with the garlic. Add the vegetable stock, pasta, and roasted vegetables to the sauté. Finally, adjust the seasoning and add the julienned mint.
To serve, arrange the bacalao slice on a platter with the cold tomato salad on the side and serve the vegetable pasta in a casserole dish.
