Snowboard mountain vegetable pan with anchovies and mountain cheese
A rustic Italian-style vegetable pan cooked outdoors on a snowboard, featuring aubergine, cherry tomatoes, and savoy cabbage with an anchovy-garlic base, finished with mountain cheese and lemon.
What you need
How Maurice does it
- 1
Heat olive oil in a frying pan over medium heat.
- 2
Add anchovy fillets and minced garlic, cooking until anchovies dissolve and garlic is fragrant, about 1-2 minutes.
- 3
Add diced aubergine and stir to coat with the anchovy-garlic oil. Cook for 5 minutes until slightly softened.
- 4
Add cherry tomatoes and cook for 3-4 minutes until they begin to burst.
- 5
Add savoy cabbage leaves and water (or a handful of clean snow). Cover and steam for 5 minutes until cabbage wilts.
- 6
Remove lid, stir, and cook off any excess liquid.
- 7
Squeeze lemon juice over the vegetables and season with salt and pepper.
- 8
Grate mountain cheese directly over the pan and stir until melted and combined.
- 9
Serve hot, ideally outdoors with a view.
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