From vegetable garden to plate: two-Michelin-starred chef Michelangelo Mammoliti presents a recipe that explores new frontiers of taste. Pomod'oro combines 3 varieties and 4 textures of one of Italy's most popular vegetables. A unique symphony on tasting.

POMOD'ORO

Initially created as a tribute to the artist Arnaldo Pomodoro, the Pomod'oro by the chef of the 2 Michelin Starred restaurant La Rei Natura by Michelangelo Mammoliti - located inside the 5*L Il Boscareto Resort & SPA in Serralunga d'Alba (CN) - is a vegetable dish, which aims to sublimate the organoleptic properties of this vegetable, without distorting it. In the recipe, the tomato is enhanced in three different varieties - ox-heart, red and yellow datterini - and in four textures: palet, coulis, gelatin and salmorejo. A recipe that demonstrates Mammoliti's great technical ability, as well as his ability to translate an inspiration into a dish. Salmorejo is in fact inspired by a trip made to Andalusia and the homonymous recipe typical of this region of Spain: a sour soup, served with Iberian ham and hard-boiled eggs. Two ingredients not present in Mammoliti's vegan version

Ingredients for 4 people

Per the tomato palet

400 g ox-heart tomato
10 g of extra virgin olive oil
5 g of powdered sugar
2 g of fine salt
2 g of thyme
2 g marjoram
1 clove of garlic

Method

Put the tomato in boiling salted water for 10 seconds and cool it in water and ice. Peel and cut the tomato in half. Season with oil, powdered sugar, salt, thyme, marjoram, and slivered garlic. Bake for 1 hour at 90°C in a ventilated oven.

For the red datterini coulis

1,600 g of red datterini
5 g of salt
50 g of extra virgin olive oil
10 g of basil
1 clove of garlic

Method

Put all ingredients together in a saucepan. Cook with the lid on for 20 minutes. Strain through chinoise and reduce by one-third

For the yellow datterini coulis

1,600 g yellow datterini
5 g of salt
50 g of extra virgin olive oil
10 g of basil
1 clove of garlic

Method

Put all ingredients together in a saucepan. Cook with the lid on for 20 minutes. Strain through chinoise and reduce by one-third

For the salmorejo

500 g red datterini
20 g of extra virgin olive oil
10 g of grape seed oil
5 g of salt
5 g red wine vinegar
5 g fresh oregano
5 g of thyme
1 clove of garlic

Method

Place all ingredients into a vacuum bag and let soak for 1 hour. Pass through a vegetable masher. Strain and store in the refrigerator.

For the tomato water jelly

150 g of tomato water
1 g fennel seed
1 g salt
6 g gelatin powder

Method

Toast fennel seeds, add tomato water and salt. Allow to steep 5 minutes. Strain and add the previously hydrated gelatin. Pour the gelatin into a small plate.

For the shiso pesto

50 g green shiso
5 g of extra virgin olive oil
1 g fine salt
1 g garlic

Method

In a mortar, place garlic with salt. Add the green shiso leaves and continue to pound. Finish with the oil and store in the refrigerator.

To finish

To taste - Extra virgin olive oil, Maldon salt and basil leaves

Plating

Season the tomato palet with extra virgin olive oil and Maldon salt. Dress the two datterini coulis on top of the palet. Make a quenelle of shiso pesto. Break up the gelatin with a spoon and add it to the dish. Decorate with basil leaves. Serve the salmorejo on the side