材料

中型番茄500克
炸罗勒叶10片
新鲜罗勒叶10片
白醋3大匙
马尔顿海盐少许
橄榄油适量
蒜头50克
百里香1枝
燕菜粉适量

橄榄碎

黑橄榄100克
陈酵母面包500克(已放置3-5天的)

酸甜洋葱

清水500毫升
红酒醋3大匙
盐少许
红皮洋葱5个,切成丝

做法

  1. 准备橄榄碎:把黑橄榄和陈酵母面包一起搅打至细碎,用干燥机烘干12小时,或用40°C烤箱留缝加热12小时。取出后再搅打一遍。
  2. 准备酸甜洋葱:把清水倒进汤锅,加入红酒醋、糖和少许盐,一起煮滚。加入洋葱丝后关火,加盖焖煮至水温变凉,放置待用。
  3. 把番茄表面切十字刀,放进热水煮滚10秒钟后取出放进冰水。
  4. 把番茄皮剥下,把番茄皮用橄榄油和糖拌匀后放置待干燥,然后用百里香和蒜头调味。
  5. 把番茄肉瓣切下,和罗勒、橄榄油、蒜头和百里香拌匀,放进65°C烤箱烤1小时。
  6. 把料理好的番茄皮和番茄肉瓣用罗勒、马尔顿海盐和白醋调味。
  7. 把剩下的番茄果心用橄榄油、糖、百里香和蒜头调味后,放进90°C烤箱烤2小时。
  8. 把烤盘内留下的番茄汁收集在一起,每100克酱汁加入1克燕菜粉,搅拌均匀成果冻状。
  9. 把番茄果冻、番茄果心、番茄肉瓣、番茄皮和炸罗勒叶摆盘,缀以橄榄碎,用黑胡椒、罗勒油和马尔顿海盐调味即可。

Pappa Pomodoro 2019

Ingredients

500g tomatoes medium size
10 fried basil leaves
10 fresh basil leaves
3 tbsp white vinegar
a pinch of Maldon salt
50g garlic
1 sprig of thyme
some agar agar

Olive Soil

100g black olives
500g old bread sour dough (leftover for about 3 to 5 days)

Sweet and Sour Onions

500ml water
3 tbsp red wine vinegar
1 tbsp sugar
a pinch of salt
5 red onions, cut into strip

Methods

  1. Prepare olive soil: Grind olives with old bread until finely ground. Dry in a dehydrator for about half a day, or in an oven at 40°C for half a day while leaving the oven door ajar. Grind again once dry.
  2. Prepare sweet and sour onions: Pour water into a pot. Add red wine vinegar, sugar and a pinch of salt, bring to a boil. Add onions and remove pot from the heat. Cover pot to let onion simmer in hot water till cool. Set aside.
  3. Gently slit a cross over tomatoes to create an opening for easy peeling. Let them boil in water for 10 seconds, immediately transfer into ice water.
  4. Peel off skin, toss skin with oil and sugar, set aside to dry. Add flavour with thyme and garlic.
  5. Remove petals from tomatoes, toss with sugar, oil, garlic and thyme. Bake in an oven at 65°C for 1 hour.
  6. Flavour dried skin and petals with basil, Maldon salt and white vinegar.
  7. Season tomato pulp with sugar, oil, garlic and thyme, let it dry inside oven for 2 hours at 90°C.
  8. Reserve all juices obtained from the drying process in the oven, add 1g of agar agar for every 100g of juice and make it gelatinous.
  9. Plate with gelatinous tomatoes, dried tomato petals, pulp and skin, fried basil, decorate with olive soil. Season with black pepper, basil oil and Maldon salt.

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

食谱提供: Zafferano Italian
Restaurant & Lounge
10 Collyer Quay, Level 43, Ocean Financial Centre
6509 1488

示范厨师: Chef Emanuele Faggi
餐馆总厨
Head Chef