新托斯卡纳番茄面包组合
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
- 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。
- 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。
- 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。
- 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。
- 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。
- 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。
- 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。
- 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。
- 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
- 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.
- 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.
- 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.
- Peel off skin, toss skin with oil and sugar, set aside to dry. Add flavour with thyme and garlic.
- Remove petals from tomatoes, toss with sugar, oil, garlic and thyme. Bake in an oven at 65°C for 1 hour.
- Flavour dried skin and petals with basil, Maldon salt and white vinegar.
- Season tomato pulp with sugar, oil, garlic and thyme, let it dry inside oven for 2 hours at 90°C.
- 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.
- 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