A single ingredient, Tomato, made in different variations so as to extract its many expressions: a cube of vanilla-marinated Cuore di Bue, Piccadilly tomato chutney, red and yellow Datterino, San Marzano reduction and fresh basil. And then tomato water to end each bite with a hint of herbaceous freshness.
The dish is a tribute to Chef Raffaele Vitale, the master and guide of Chef Nicola Annunziata, who chose to honor him with what was the signature ingredient of his cuisine.
"Pomodoro al cubo"
For the marinated Cuore di bue tomato
- Cuore di bue tomato to taste.
Wash and dry the tomatoes, after which cut slices 4 cm thick. Place in a vacuum bag with evo oil, garlic, vanilla and basil.
Marinate for two days cold.
For the tomato chutney
- 500 g piccadilly tomatoes
- 500 g datterino tomatoes
- 500 g yellow datterino tomatoes
- Basil
- Salt
- 10 g pectin
- 29 g fresh ginger
- 100 g xerez vinegar
- 200 g chopped shallots
- 150 g butter
In a pan, wilt shallots with butter and fresh ginger, add tomatoes cut into 4 and let compost over low heat.
As soon as reduced by half add the pectin and fresh basil, let it cook for another 1 hour and finally add the vinegar and salt.
Let cool completely and blend in a mixer, sieving everything and placing the mixture in a sac à poche.
For the tomato water
- 100 g tomato water
- 1.2 g agar agar
In a saucepan, bring the tomato water to 92 degrees.
Add the agar agar and cook for 2 minutes. Pour into a straight baking dish and store in the refrigerator.
Once solidified, cut with a round cookie cup.
For the basil oil
- 100 g blanched basil
- 300 g of evo oil
Using a mixer, blend the oil with the basil. Sift and cool quickly.
Store in the refrigerator.
For the reduced tomato sauce
- 500 g peeled San Marzano tomato
- 10 g peeled garlic
- Basil
- Salt
In a saucepan, sauté oil, garlic and basil.
Add tomato and reduce over low heat by at least half.
Blend everything, place in a baking dish and let it dehydrate at 80 degrees for 8 hours.
Once ready, place in a sac à poche and chill.
Dish composition
Proceed by green egging the marinated tomato and placing it in the center of a soup plate.
Add the basil oil and fresh herbs, chutney and dehydrated tomato.
Pour in the tomato water and serve.
Contact
I Portici
via Indipendenza 69 40121
Bologna, Emilia-Romagna
Phone: 051 421 8562
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