INGREDIENTS:
200 g of Padrón peppers
1 bottle of Caesar Avgvsta
1 carrot
1 fennel bulb
1 spring onion
1 clove of garlic
120 g. of wheat flour
1 egg
Ground cayenne pepper
Black sesame seeds
Olive oil
1.5 l. of sunflower oil
Salt and pepper
PREPARATION:
Preheat the oven at 180°C. Wrap the whole clove of garlic in aluminium foil and bake it in the oven at 120°C for 40 minutes.
With a mandolin slicer or peeler, cut the carrot into strips and the fennel into thin slices. Cut the spring onion in half and remove all the petals. Add salt and pepper to all the vegetables.
Heat a saucepan with the oil for frying.
Prepare the tempura by adding the flour to a bowl and pouring the bottle of Caesar Avgvsta (the colder, the better) into it and mixing until obtaining a smooth dough. Add salt, pepper and the ground hot pepper to taste.
Dip the vegetables in the tempura and fry no more than three pieces at a time until crunchy. Drain the fried vegetables onto paper towels and sprinkle with black sesame seeds.
Prepare mayonnaise in a mixing glass with the egg, sunflower oil, salt and the pulp of the roasted garlic.
Enjoy!
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