12g grated Mozzarella
2 thin slices aubergine
12g cappelli di angelo nests blanched
12g Parma ham diced
12g spinach chopped
For sauce one
25g small butterfly pasta blanched
¼ pt double cream
12g stoned black olives cut in half
10g chives cut small
For sauce two 25g tomato concassé
1 teaspoon tomato purée
12g anchovies chopped
2fl oz olive oil
½ clove garlic crushed
2fl oz chicken stock
Pan-fry aubergine and season lightly.
Place one slice of aubergine in round mould and one cappelli di angelo nest.
Sauté the spinach and Parma ham then put this in the mould. Add a second nest and aubergine. Top with Mozzarella and bake for 15-20 minutes.
Make sauce one. Reduce cream add rest of ingredients and season lightly.
Make sauce two. Sauté garlic in olive oil for 30 seconds. Add rest of ingredients and season lightly.
To assemble place cake in centre of plate. Place three piles of sauce one around plate. Finish with sauce two.