“Orto extravergine" (Extravirgin garden) | Massimiliano Alajmo

Ingredients for 4 People

For the Eggplant Puree

• 400 g of round purple eggplants
• 10 g of delicate extra virgin olive oil
• 4 g of salt

For the Tomato Tartare

• 200 g of ribbed tomatoes
• 100 g of Pachino cherry tomatoes
• 2 g of salt
• 1 g of granulated sugar
• Delicate extra virgin olive oil as needed
• 1 pinch of oregano

For the Tomato Water

• 500 g of datterini tomatoes

For the Tomato Water Gelatin

• 100 g of tomato water
• 1 g of agar agar
• 1 pinch of salt

For the Pistachio Cream

• 250 g of grated pistachios
• 200 g of natural mineral water

For the Basil and Pistachio Pesto

• 300 g of fresh basil leaves
• 150 g of pine nuts
• 150 g of delicate extra virgin olive oil
• 2 g of salt
• 300 g of pistachio cream

For the Cherry Tomato Sauce

• 120 g of datterini tomatoes
• 3 g of salt
• 2 g of granulated sugar
• 15 g of delicate extra virgin olive oil

For the Eggplants with Oregano

• 270 g of round purple eggplants
• 15 g of delicate extra virgin olive oil
• 2 g of salt
• 0.5 g of oregano

To Finish

• 4 coarsely chopped pistachios
• 240 g of sliced datterini tomatoes seasoned with oil and salt
• 8 rings of red onion seasoned with oil, salt, and traditional balsamic vinegar
• 4 pieces of Taggiasche black olives
• 6 g of basil leaves
• 20 g of toasted carasau bread (under a salamander)
• Delicate extra virgin olive oil as needed

Method

For the Eggplant Puree

Peel the eggplants, dice them, place them in a glass or ceramic baking dish, and cook covered in the microwave until tender.
Dry them well to remove cooking water and blend with oil and salt. Let Cool.

For the Tomato Tartare

Blanch the tomatoes briefly in boiling water, peel them, and completely remove the seeds.
Finely chop and sprinkle with salt and sugar. Drain on a sieve, separating the pulp from the liquid.
Use the pulp and season with a drizzle of oil and oregano.

For the Tomato Water

Blend the tomatoes and pour the mixture into a cheesecloth. Drain over a bowl overnight without pressing, so only the vegetation water filters through.

For the Tomato Water Gelatin

Season the tomato water with salt and divide it into two parts. Bind 50 grams with agar agar, boil while whisking for a few seconds.
Add the remaining room temperature water, mix well, pour into rectangular molds (5 x 4 cm) to a thickness of ½ cm. Let set in the refrigerator.

For the Pistachio Cream

Blend the pistachios with water and transfer to a Pacojet® cup. Freeze at -20°C and then process in the Pacojet.

For the Basil and Pistachio Pesto

Wash and dry the basil leaves. Quickly blend the oil and pine nuts without heating them. Add the basil and salt, blend again for a few seconds until smooth. Add the pistachio cream.

For the Cherry Tomato Sauce

Blend the tomatoes, strain through a fine chinois, and season with salt, sugar, and oil.

For the Eggplants with Oregano

Peel the eggplants, slice and steam for 2 minutes. Cut into 1.5 cm cubes and sauté with oil, salt, and oregano.

To Finish

In a bowl, place a spoonful of eggplant puree, garnish with a strip of basil and pistachio pesto and the chopped pistachios.
Arrange the tomato tartare, cherry tomato sauce, and datterini covered with tomato gelatin next to it.
Garnish with cubed eggplants, onion rings, black olives, and basil.
Finish with warm carasau bread. Drizzle with a thread of oil.

The cover photograph is by Sergio Coimbra.
The photograph of Massimiliano Alajmo is by Sophie Delauw.