CREAM OF TOMATO SAUCE
15 KG PEELED YELLOW DATTERINI TOMATOES
1,3 L EXTRA VIRGIN OLIVE OIL
110 GM UNPEELED GARLIC
230 GM FRESH BASIL
190 GM SALT
100 GM SUGAR
770 GM EXTRA VIRGIN OLIVE OIL
METHOD
– COMBINE THE FIRST OIL AND GARLIC IN A PAN
– ONCE THE TEMPERATURE IS HIGH ENOUGH ADD THE BASIL
– DO USE A COVER TO AVOID BURNING BY SPUTTERING OIL
– REMOVE THE BASIL AFTER 3 MINS. ON A LOW LIGHT
– FILTER THE OIL WHICH BECOMES AROMATIC AND ADD THE PEELED TOMATOES, SUGAR AND SALT
– LEAVE TO COOK ON A LOW LIGHT FOR 50 MINS.
– USE WHILST HOT
CREAM OF RICOTTA CHEESE
1 KG SALTED FIORIDA RICOTTA
METHOD
– WHISK WELL UNTIL THE CREAM HAS NO LUMPS AND IS SMOOTH
– STORE IN PIPING BAGS IN THE FRIDGE
SMALL HOME-GROWN VEGETABLES
PEAS
GREEN BEANS
BROAD BEANS
METHOD
– BLANCH THE VEGETABLES QUICKLY
– IN THE CASE OF THE PEAS AND BROAD BEANS, REMOVE THE SKIN
– SEASON PRIOR TO USE
ADDITIONAL ELEMENTS
– CROUTONS
– EXTRA VIRGIN OLIVE OIL
PRESENTATION
– AT THE CENTRE OF THE PLATE CREATE A CYLINDER SHAPE WITH THE CREAM OF RICOTTA
– LAY A SELECTION OF VEGETABLES ON ITS SURFACE
– POUR ON THE CREAM OF YELLOW DATTERINI TOMATO SAUCE
– FINISH OFF BY ADDING CROUTONS AND A FEW DROPS OF EXTRA VIRGIN OLIVE OIL
