YARROW MOZZARELLA FIORDILATTE, TUNA AND TOMATO PACHINO


This article is also available in: Italian

SERVES 4

For the soup cherry tomatoes

– 500g of red tomatoes
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt q.s.
– 750 ml vegetable stock
– 2 teaspoons sugar

For the yarrow mozzarella

– 2 mozzarella fior di latte

For the tuna tartare

– 200g fillet of red tuna
– Extra virgin olive oil
– Black salt

For the air basil

– 6g of basil leaves
– 210 ml of vegetable broth
– 1g of lecithin

Preparation

Soup cherry tomatoes

Cut the tomatoes in half and let them dry in the oven at 200 degrees for about 20 minutes after being sprinkled with olive oil and balsamic vinegar and seasoned with salt, pepper and sugar. Once ready let cool for 10 minutes. Puree the tomatoes along with the vegetable broth previously prepared to obtain a smooth cream and dense enough. To remove the lumps and skin of tomatoes that have not been blended pour the mixture into strainer from tight holes and filter.

Yarrow mozzarella

2 slices prepared for mozzarela plate, cutting thickness of about ½ cm.

Tuna tartare

Cut the tuna fillet into strips and then into cubes, then you begin to create your tartar is not too fine. Season the tuna with olive oil and black salt.

Air basil

Boil the vegetable broth with the addition of basil leaves, go all through a sieve and let cool. Pour the broth and basil lecithin in a tall glass graduated. Insert the blender and blend to create a foam on the surface.

FINISH PLATE

In a bowl put a ladle of tomato soup, one hundred of the dish put a slice of mozzarella, add a tablespoon of tartar and repeated again for one layer. Finish with a spoonful of air basil over the last layer of tartar. Add a few crumbs of black salt on soup and a drizzle of extra virgin olive oil.

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