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Per la preparazione delle verdure grigliate:
Spuntare le estremità di 500 g di zucchine piccole e dure e di 2 melanzane e affettarle sottilmente.
Mondare un peperone giallo e un peperone rosso e tagliarli a falde. Ungere leggermente le verdure con poco olio extra vergine di oliva, cuocerle su di una griglia o in padella fino a renderle morbide e insaporirle con sale e pepe.
A cottura ultimata, disporre le verdure su di un vassoio e lasciarle raffreddare. Unire in un frullatore 1 ciuffo di prezzemolo sfogliato, 1 spicchio d’aglio sbucciato, 6 foglie di basilico, 8 foglie di menta, mezzo peperoncino rosso fresco e 1 dl circa d’olio extra vergine di oliva e frullare fino a ottenere un composto liscio e omogeneo.
Versare il preparato sulle verdure, aggiungere 1 foglia d’alloro, 10 grani di pepe nero e 1 rametto di rosmarino.
Coprire le verdure con pellicola trasparente e riporre il vassoio in frigorifero per almeno 12 ore.
Per la preparazione del büscion di capra al pepe bianco:
Mantecare 250 g di büscion di capra con 0,5 dl d’olio extra vergine di oliva in un recipiente e insaporire con sale e pepe.
Trascorso il tempo, prelevare il vassoio dal frigorifero, disporre una cucchiaiata di büscion al centro di ogni fetta di verdura, arrotolarle formando dei cilindri e fissarli con uno stuzzicadenti.
Adagiare gli involtini nei piatti, guarnire con un filo d’erba cipollina (4 fili in totale) e servire.
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