INGREDIENTS
- TOMATE TONATTO
- RECIPE FOR 6 PEOPLE
- PLATENSE TOMATO 800 GR
- QUESO PECORINO 100 GR
- CURED EGG YOLKS 6 UNITS
- RUCULA SPROUTS 120 GR
- OLIVE OIL 150 CC
- PANKO 100 GR
- LIMON C/N
- SALT AND PEPPER
- DRESSING:
- AGAIN 120 GR
- ANCHOAS 20 GR
- CAPERS 25 GR
- MILK CREAM 18 GR
- MAYONESA 100 GR
- HOT 60 CC
- SARDO QUESO 40 GR
- CAPERO BEET (BEETS WITH CAPERS AND MISO DRESSING)
- RECIPE FOR 6 PEOPLE
- ORGANIC BEETS 1 KG
- FRESH RICOTTA 300 GR
- FRESH CREAM 50 CC
- QUESO REGGIANITO 50 GR
- CAPER LEAVES 50 GR
- BEET SPROUTS 80 GR
- ROASTED CHESTNUTS 60 GR
- SALT PEPPER AND NUTMEG C/N
- DRESSING:
- CAPERS (FLOWERS) 60 GR
- MILK CREAM 200 GR
- MAYONESA 130 GR
- YOGURT 150 GR
- CHEESE 70 GR
- MISO 80 GR
TOMATE TONATTO
1-BLANCH THE TOMATOES IN BOILING WATER FOR 20 SECONDS, PEEL WITHOUT DAMING THE FLESH AND CUT INTO 3 MM THICK SLICES AND RESERVE.
2-FOR THE CITRUS CRUMB, HEAT 100 CC OF OLIVE OIL WITH THE LEMON ZEST, ONCE HOT, ADD THE PANKO AT ONCE AND MIX WITH A SPOON UNTIL EVERYTHING IS HYDRATED, REMOVE FROM THE HEAT, SEASON AND RESERVE.
3-GRATE THE PECORINO CHEESE WITH MICROPLANE AND RESERVE.
4-GRATE THE YOLKS (CURED OR HARD) WITH THE MICROPLANE AND RESERVE.
5-FOR THE DRESSING, PLACE THE INGREDIENTS IN A CONTAINER TO MIX, AND PROCESS UNTIL IT IS SMOOTH AND CREAMY CONSISTENCY, ADJUSTING SALT AND PEPPER AT THE END.
6-ASSEMBLE THE DISH WITH THE TOMATO SLICE AS A BASE, THEN THE DRESSING AND FINALLY THE REST OF THE INGREDIENTS.
CAPERO BEET (BEETS WITH CAPERS AND MISO DRESSING)
1-COOK THE WHOLE BEETS WITH OLIVE OIL AND SALT IN THE OVEN IN A PAN COVERED WITH ALUMINUM FOIL, ONCE TENDER, LET IT COOL AND PEEL, CUT THIN 1 MM SLICES WITH A MANDOLINE AND RESERVE.
2-MIX THE RICOTTA TOGETHER WITH THE CHEESE AND THE MILK CREAM, SEASON WITH SALT, PEPPER AND NUTMEG, RESERVE COLD.
3-GRATE THE TOASTED CHESTNUTS WITH A MICROPLANE AND RESERVE.
4-FOR THE DRESSING, MIX ALL THE INGREDIENTS AND PROCESS UNTIL YOU OBTAIN A SMOOTH AND CREAMY PREPARATION, RESERVE.
5-ASSEMBLE ON INDIVIDUAL PLATE OR PLATE. THE BEETS AS A BASE, THEN THE DRESSING AND THEN THE REST OF THE INGREDIENTS.
