Directions

To prepare the basil oil, blitz the basil with the vegetable oil until it turns green then filter it through a sieve.

For the dressing, blanch the egg in boiling water for 1 minute then cool it in iced water. This step will not pasteurize the egg, but it will give you a firmer mayo.

Crack the egg into a jug then add the mustard, the vinegar and a splash of lemon juice. Season with salt and pepper and blend at the lower power while constantly pouring the basil oil over until you have a sauce. Keep in the fridge for up to 10 days.

To prepare the traditional batter whisk the flour with the Prosecco DOC and the salt then gently incorporate the whipped whites.

Alternatively, simply mix the Prosecco DOC with the tempura mix.

Slice the vegetables in different shapes but remember to keep similar thickness (no more than 3 or 4 mm for maximum crispiness). Dust the sliced vegetables with flour and dip them as you go into the tempura.

Fry at 180 degrees until golden and super crispy. Mix and turn the vegetables gently while they cook as you don’t want to break or pierce the crispy tempura coating.

Pat dry on kitchen paper and plate in a large platter.

Place the mayo in individual bowls and garnish with lemon zest and fresh basil leaves.

Season the vegetable tempura just before serving and enjoy with a cold glass of Prosecco DOC Brut for a great pairing.

Recipe by Danilo Cortellini

Tips

Remember to season the tempura with salt just before serving and not before, as the salt will draw out the humidity. Use a tempura mix if you want to keep it vegan or alternatively feel free to use the traditional batter.