Preparation:

Cut the aubergines and tomatoes into approx. 8 mm thin slices.

Brush the aubergines and tomatoes lightly with olive oil and set aside.

Cut the saddle of veal into 1 cm thick slices and plate very lightly, salt lightly just before grilling.

Fill your MONOLITH charcoal basket just on one side with charcoal and place a cast iron grate over it. On the other side, without charcoal, place a cast iron plancha or the lid of the MONOLITH fire pot over half a deflector stone.

Now heat the grill to about 240°C.

Put the butter in a small saucepan and melt it with the lid closed. Season with sage, a little lemon juice and lemon zest, crushed garlic clove and salt. Let the butter foam up briefly.

Place the aubergine slices to grill slowly on both sides, brushing with olive oil and the seasoning butter. Place the grilled aubergines on the plancha, season with salt and leave to marinate.

Now grill the scaloppine briefly on the grill, turning three times. Then lightly pepper and place on top of the aubergines, brush with sage butter.

Grill the tomato slices briefly on one side. Drizzle a little white wine over and around the aubergines and scaloppine. Then place the grilled tomatoes on top of the scaloppine. Spread with sage butter again. Finally, place the burrata on top of the tomato, lightly score it and season with salt and seasoning butter. Close the lid and let everything cook for 4 – 6 minutes, the burrata will melt.

If you want a light smoky flavour, you can add a teaspoon of wood pellets or chips with your smoke feeder tube for these last few minutes. This will give a distinctive flavour integrating with the sage, wine, and smoke. We like cherry for this recipe, but use your preferred wood.

To serve, brush again with a little sage butter. A little salt and pepper, olive oil & sage leaves to garnish. As a side dish – like the Italians – simply a piece of white bread.

Enjoy your meal!