For 4 people
Dressing oil 200 g of extra virgin olive oil 1 small aubergine 1 red pepper 1 courgette mint leaves oregano basil ½ a clove of garlic
Onion 1 medium-sized Tropea red onion 1 l of water 40 g of salt 1 golden onion 5 g of gelatine sheets 300 g of water 5 g of salt 2 chives 20 g of caviar 1 g of oregano 0.5 g of crumbled liquorice 20 g of sour cream (17 g of cream and 3 g of lemon juice)
Dressing oil Roast all the vegetables required to make the dressing oil until they are nicely browned. Add the raw basil and mint. Leave the vegetables in infusion in oil for as long as possible. Blend everything, filter with a fine strainer and set the oil to one side.
Onion Cook the onions for 40 minutes in water, vinegar and salt. When cooked, leave to cool in their water. Cut the golden onion into fine julienne strips. Leave to simmer for 20 minutes in water and salt. Filter everything and jellify the liquid. Pour 50 g of liquid into 4 plates and add the finely chopped onion rings. Cut the Tropea onion into quarters and separate the layers. Divide the caviar into 2 g for the filling and 3 g for the final decoration. Place the oregano in the biggest layer of onion, the liquorice in the next one and drizzle with plenty of dressing oil. Put the onion back together, recreating the sequence.
Place the onion on the jellied plate, garish with three spots of sour cream and lay the rest of the caviar on the onion. Serve.
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