Marco Ambrosino gives us a completely unique composition of Mediterranean flavors: a reinterpretation of the classic tomato salad. Combinations that pay homage to tradition, enhanced by the technique and skill of a great professional.

RAW, MARINATED AND COOKED TOMATOES, ALMOND SKORDALIA, BLACK TRUFFLE, NUTMEG, HERB OIL

At the restaurant Sustànza in Naples, chef Marco Ambrosino talks about his idea of the Mediterranean: not only gastronomic, but also anthropological. The 'simple' tomato salad is thus transformed into an elaborate dish. The vegetables are served raw, in red and yellow datterino, San Marzano and coppery types, fermented to obtain an oxidized juice and then reduced to a glaze (with a hint of licorice), used to season the barbecued tomatoes. Paired with it are two flavors on which the chef had been trying to match the vegetable for some time: lemon and black truffle. The citrus fruits, cooked in a broth, are extracted and allowed to macerate for 24 hours, then topped with black truffle and herb oil. Finally, a reinterpretation of skordalia - a traditional Greek preparation of potatoes and garlic - revisited with a base of 'almond ricotta, seasoned like the mother recipe: garlic, sweetened here, and lemon juice. Topping it off is a hint of nutmeg, which creates depth to the dish.

Ingredients for 4 people

For the tomatoes

100 g datterini tomatoes
100 g yellow tomatoes
100 g San Marzano tomatoes
4 auburn tomatoes
1 L water
40 g sugar
60 g of salt
Salt, bay leaf, mint, basil, garlic to taste

Procedure

Blanch the tomatoes in boiling salted water. Peel them and let them marinate in a brine consisting of water, sugar, salt, bay leaf, mint, basil and garlic.

For the tomato licorice

1 kg cherry tomatoes
20 g salt
Nutmeg to taste

Procedure

Lacto-ferment the cherry tomatoes with salt. Puree them in the Ocoo (a double-boiling pot) for 24 hours. Extract the juice from the tomatoes. Reduce it to a glaze. Season with nutmeg.

For the truffle sauce

1 L water
10 g seaweed
2 lemons
2 oranges
2 limes
20 g black truffle juice
Salt and pasteurized egg yolk to taste

Procedure

Make a light seaweed broth. Add juice and peel of lemons, oranges and limes. Macerate overnight. Strain and add black truffle juice. Adjust salt and emulsify the mixture with one pasteurized egg yolk per 400g of product.

For the almond skordalia

500 g peeled almonds
3 cloves of garlic
1 lemon
Salt and pepper to taste

Procedure

Soak peeled almonds in water overnight. Blend until smooth. Season with garlic blanched in water three times, lemon juice, salt and pepper.

For the finish

Greek basil and herb oil to taste

Procedure

Cut the top cap off the auburn tomatoes and empty them of the inside. Brush all the tomatoes with tomato licorice and pass them quickly over the barbecue. Place the skordalia on the bottom of the auburn tomatoes. Add the other tomatoes and top with Greek basil. Place the tomatoes on the plate and finish by pouring the truffle sauce and herb oil.