Ici, tout part d\u2019une id\u00e9e simple : laisser la fermentation faire ce que l\u2019on confie habituellement \u00e0 la cuisson et au citron.<\/p>\n
Nos aubergines crues, bio et cultiv\u00e9es en Suisse, fermentent lentement jusqu\u2019\u00e0 d\u00e9velopper une acidit\u00e9 naturelle, une texture fondante et des notes \u00e9tonnamment fruit\u00e9es. Un m\u00e9lange d\u2019\u00e9pices imagin\u00e9 pour cette recette vient ensuite donner au caviar son caract\u00e8re singulier.<\/p>\n
Pour l\u2019appr\u00e9cier pleinement, ajoutez une g\u00e9n\u00e9reuse touche d\u2019huile d\u2019olive : elle \u00e9quilibre l\u2019acidit\u00e9 et r\u00e9v\u00e8le toute la profondeur de la pr\u00e9paration. Un peu de tahini lui va \u00e9galement \u00e0 merveille.<\/p>\n
\u00c0 d\u00e9guster sur un toast, avec du houmous, des l\u00e9gumes grill\u00e9s ou en accompagnement de sardines.<\/p>\n","protected":false},"excerpt":{"rendered":"
Une sp\u00e9cialit\u00e9 rare, au caract\u00e8re exp\u00e9rimental, qui d\u00e9montre l’usage polyvalent de la lactofermentation.<\/p>\n
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