Escalivada (EGGPLANT AND PEPPER DIP)

Fire-roasted vegetables – eggplant, red pepper, and onion – served room temperature with labne yogurt, fresh herbs, olive oil, and focaccia

Final Plating

Final Plating with Boquerones

Server Description

Smoky vegetables paired with a creamy yogurt and sherry vinegar

pronunciation

ES CALL EE VAH DUH

runner description

Roasted vegetables with labne

Line up notes

allergies

Dairy

–

Gluten

–

ingredients

84g / 3 oz Escalivada mix
55g / 3 tbsp Labne yogurt
4g Fresh Herb Mix (30% torn basil, 30% torn mint, 30% picked dill, 10% batonnet chives)
Olive oil, to garnish
1/4 tsp Sal de Mar to garnish
65g / 4 pieces toasted plain focaccia (1/2 sheet pans) cut in half lengthwise and then slices 1/4 inch thick widthwise

NOTE: IF CUSTOMER REQUESTS BOQUERONES, ADD 5 FULL PCS. (SEE THIRD PHOTO)

sourcing

PREP recipe 1

PREP recipe 2

PREP recipe 3

PREP recipe 4

procedure

Before Service

Cut focaccia & spread them on sheet tray, dress with a little olive oil and salt
Toast in oven for 5 minutes until slightly crispy & lightly brown.

During Service

Warm the focaccia in the oven for a couple of minutes, they will take on slightly more color & crisp up.
Spoon the Labne yogurt on the bottom of the plate (see photo)
Add the Escalivada on top.
Garnish with torn, chopped herb mix.
Drizzle with olive oil on top.
Finish with Maldon salt and fresh black pepper.

critical control points

Herbs need to be FRESH DAILY, do not use any herbs that are black or bruised.
Taste the Escalivada daily to ensure that it is seasoned correctly (balance sherry, evoo, salt)
Keep the bread covered so that it stays fresh. ONLY PREP WHAT YOU NEED FOR THE DAY.
Slice the bread 1/4" thick, and evenly. DO NOT SERVE DAY OLD BREAD. TASTE THE BREAD DAILY, IT SHOULD NOT BE STALE OR CHEWY.

PACKAGING

Plateware