Ingredients for 10 people:
For the tempura:
- 220g OO flour sieved
- 240g cold water (3-4°c)
- 1 fresh beaten egg (optional)
- 1 long aubergine
- 2 spring onions
- 3 courgettes
- 1 red pepper
- 8/10 courgette flowers
- 1 beetroot
for the aioli sauce:
- 2 egg yolks
- 15g egg whites
- 15ml Marsala or Madeira
- 16ml sherry vinegar or red wine vinegar
- 1tsp English mustard
- 8g fine salt
- 1 head of garlic
- 50ml Aromolio garlic flavoured oil
- 400ml + 3ml sunflower or peanut oil
Preheat the oven to 180°c with fan.
Wrap the whole garlic head in aluminum foil and bake for about 30 minutes. Leave to cool and peel.
In a blender blend the egg yolks, whites, Marsala or Madeira, a third of the vinegar, the mustard and the peeled garlic and slowly pour in the 400 ml of oil and the 50ml of Aromolio garlic oil. While blending add the salt and the remaining vinegar.
Immerse the beetroot in a small pan of slightly salted cold water, bring to the boil and cook for about 35 minutes. Cool under cold water and peel the beetroot. Wash and dry the flowers well leaving them whole.
Peel and chop the vegetables using your imagination with the shape of the pieces but keeping them all no more or no less than 3/4 mm thick.
Heat the remaining oil to 190°c in a fryer or in a frying pan or even in a wok.
Meanwhile, sift the flour well and slowly add the water to the flour, stirring vigorously, ideally with chopsticks otherwise with a fork, trying to incorporate as little air as possible into the mixture. Once you have a smooth mixture without any lumps, whisk the egg and add it to the tempura.
Dip the chopped vegetables into the flour mixture, shake off any loose flour and drop them into the hot oil.
Try to cook in small quantities to avoid lowering the temperature of the oil too much.
Place the fried vegetables on absorbent paper before serving.
Ideally serve on a tray to in the centre of a table for an aperitif.
Alternatively serve on plates, with the sauce next to the vegetables or as a side dish for a main course.