Magatello And Aubergine Salad

Preparation:

Preparation: Scallop the meat into slices; put water, brandy, bay leaf, juniper and part of the spinach in a saucepan, boil for 30 minutes, filter and cook the meat in it for 5 minutes. Cut the aubergines into slices and brown them. Arrange the salad by alternating aubergines with meat and scamorza cheese flakes, garnish with spinach sprouts and almonds.