SAVOURY CORNET WITH RATATOUILLE AND STRACCIATELLA ESPUMA

Grill the courgette and aubergine in the oven at 200 °C for 13 minutes. Mix the cherry tomatoes with the olive oil and roast them in the oven at 200 °C for 15 minutes as well.

After roasting, chop everything finely, mix in a bowl, and leave to cool.

For the stracciatella espuma (emulsion), mix all the ingredients together and pass the mixture through a funnel and sieve into a 0.5 L whipper. Charge the whipper with one charger capsule and shake vigorously about ten to twelve times. To serve, take a cornet, fill it with the ratatouille vegetables, and gently pipe the stracciatella emulsion on top.

This surprising finger food thrives on the exciting interplay between the crispy waffle, intensely roasted vegetable filling, and the feather-light, creamy stracciatella top. To perfectly complement this Mediterranean balance of flavours and textures, refreshing pairings add great visual and taste highlights.

Fruity Toppings and Fresh Touches
A few drops of vibrant green basil oil or a fine drizzle of dark balsamic glaze over the chilled foam give the cornet an elegant look and add a subtle, fruity acidity. Lightly toasted pine nuts or crispy parmesan chips provide an extra nutty crunch. For a hint of heat, spice up the roasted ratatouille with a dash of chilli oil or a layer of finely chopped olive tapenade at the base of the cone.

Matching Drinks for Ultimate Enjoyment
Refreshing, high-acidity drinks pair best, as they effortlessly cut through the richness of the burrata and cream mixture. A well-chilled Franciacorta, a dry sparkling rosé, or a crisp Vermentino perfectly enhance the Mediterranean lightness. For a non-alcoholic option, a bittersweet Sanbitter on the rocks with an orange slice or a homemade lemon-thyme iced tea works brilliantly.

Versatile Ways to Serve
These savoury cornets make a fantastic aperitif surprise for your next finger-food platter. For the best presentation, stand the cones upright in small glasses filled with coarse sea salt, dried chickpeas, or colourful lentils - this keeps them stable and easy to pick up. To serve as a starter, lay a cornet horizontally across a small bed of wild rocket. The subtle, peppery nuttiness of the rocket balances the mild stracciatella beautifully.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)