Mille Feuille of Mediterranean Vegetables with Fried King Prawns

Cut the peppers in half, remove the seeds and place them on an oiled tray, drizzle with olive oil. Steam in the oven at 170 °C for 25 minutes, cover with a wet, cold dishcloth and then carefully peel the skin from the peppers.

Cut the zucchini and the melanzani lengthwise into slices about 3 mm thick and roast them in olive oil together with thyme and rosemary sprigs and the pressed garlic cloves and season with salt and pepper.

Peel the onions and cut them into strips. Sauté in olive oil and season with sugar and salt. Extinguish with the two vinegars and cook them. Finally, fold in the paradeis pulp.

For the sauce that will later connect the different vegetable layers, heat the peeled tomatoes with tomato ketchup, olive oil, and the chopped garlic in a saucepan and then mash them. Let the soaked gelatine melt in the warm sauce and season with salt, pepper and sugar.

Then layer the individual grilled vegetables and the onion ragout alternately in a baking dish lined with plastic wrap. Always spread a little of the tomato sauce between each layer. Refrigerate the mille feuille for about 6 hours. Once chilled, cut into slices with an electric knife and arrange them on a plate.

Sauté the king prawns in olive oil and season with salt, pepper and garlic. Finally, add the butter, shallots and pet

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