Tutto Pomodoro | Stefano Baiocco

Tomato Salad

• Purple tomatillos
• Yellow tomatillos
• Green tomatillos
• Mini yellow pear tomatoes
• Wild tomato
• Blue Feurio
• Orange date tomatoes
• Prinz Borghese
• Thay
• Teton de Venus
• Bulgaria Presto
• Blue Berry
• Purple Russian
• Fiorentino
• Black Krim
• Green Cherokee
• Black Ethiopia
• Russian Orange
• Red Zebra
• Red Slovenia
• Pigeon heart

Preparation

Cut the tomatoes into small pieces (each tomato should be cut according to its shape and size) and season them with EVO olive oil from the Gargnà variety, Maldon salt, and freshly ground black pepper.

Confit Tomatoes

• Yasha
• German Green
• Tear-drop tomato
• Black Cherry
• Tondo di Sicilia
• Piccadilly Ramahana
• Black Bomb
• Empress Sissi
• Green & Grape
• Pineapple Tomato
• Torino
• Ramato
• Date tomatoes

Preparation

Cut the tomatoes into small pieces (each tomato should be cut according to its shape and size), place them on a baking sheet with a silpat mat, and season with EVO olive oil from the Gargnà variety, Maldon salt, and freshly ground black pepper. Dehydrate them for 2 hours at 50°C. Once done, take them out and add a few slices of garlic and some leaves of Genoese basil.

Tomatoes in Osmosis with Citrus Balsamic Vinegar

• Yellow oxheart tomatoes
• Peretto
• Pink oxheart tomatoes
• Ribbed tomatoes
• 100 ml of citrus balsamic vinegar
• Zest of half a lemon
• Zest of a kaffir lime

Preparation

Place the tomatoes in a vacuum bag and add the vinegar. Seal the bag under vacuum and let it rest for three hours. After three hours, open the bag and drain the vinegar from the tomatoes.

Tomatoes in Osmosis with Sweet and Spicy Sauce

• Fondanello
• Torpedino
• Blue Darg
• Camone
• 100 ml of sweet and spicy sauce
• 5 g of fresh coriander
• 3 g of mint

Preparation

Place the tomatoes in a vacuum bag and add the sauce. Seal the bag under vacuum and let it rest for three hours.

Anchovy Cream

Mix 30 g of herb cream with 10 g of Cantabrian anchovies.

Herb Cream

Mix 450 g of mashed potato cream with 200 g of herb jus and a few drops of Tabasco sauce.

Herb Jus

• 50 g of marjoram leaves (Origanum majorana)
• 50 g of tarragon leaves (Artemisia dracunculus)
• 35 g of chervil leaves (Anthriscus cerefolium)
• 60 g of coriander leaves (Coriandrum sativum)
• 80 g of chives (Allium schoenoprasum)
• 500 g of spinach (Spinacea oleracea)

Preparation

Blanch the herbs in water and cool rapidly in ice. Squeeze and chop the herbs. Weigh the herbs, place them in a Thermomix with twice the weight in crushed ice, and blend for 10 minutes at maximum power.

Potato Cream

• 1.5 liters of whole milk
• 300 g of potatoes
• 150 g of unsalted butter
• 2 garlic cloves, unpeeled
• 1 sprig of rosemary
• 15 g of coarse salt

Preparation

Cook the potatoes in the milk with the other ingredients. Once cooked, blend them with the cold butter.

Mozzarella di Bufala Pudding

• 220 g of mascarpone
• 1 g of xanthan gum
• 350 ml of mozzarella water
• 3.5 g of agar-agar
• 90 g of mozzarella cheese

Preparation

In the Thermomix, add the mascarpone and xanthan gum and blend. Separately, in a pot, heat the mozzarella water and agar-agar to a boil. Add to the Thermomix with the mascarpone mixture and blend, then add the mozzarella. Strain through a fine chinois, pour into tubes (1 cm in diameter), cool, then cut into desired pieces.

Panzanella Granita

• 500 g of vine tomatoes
• 160 g of cucumber
• 50 g of red onion
• 25 ml of sherry vinegar
• 5 g of basil
• 12 g of salt
• 2 g of pepper

Preparation

Cut the tomatoes, cucumber, and onion into irregular pieces. Season with the rest of the ingredients and let them marinate for 24 hours. Blend in a mixer, then strain through a fine chinois. Measure the obtained liquid and calculate 8 g of gelatin per liter. Freeze, then scrape with a fork to create a granita texture. Serve in a chilled sauce boat. This will yield about 500 g of liquid, with 4 g of gelatin, and so on.

Tomato Chips

• 70 g of fried panko bread crumbs
• 4 g of dried oregano
• 6 g of tomato powder
• 2 g of crispy garlic
• 1 g of salt
• 1 g of Espelette pepper

Preparation

Fry the panko and garlic separately until golden. Drain on paper towels and let them dry for hours. Combine all the ingredients and mix them together.

Herbs

• 2 rocket flowers
• 2 pepper herb flowers
• 4 pepper herb leaves
• 2 sprigs of oregano
• 1 Greek basil sprout
• 2 sprigs of mint from the Aosta Valley
• 2 small nasturtium leaves
• 4 Genoese basil leaves

Plate Composition

Place the mozzarella pudding in the center of the plate. On the left side, start assembling with all the various types of tomatoes, starting with the fresh ones seasoned with oil, salt, and pepper. Add dollops of anchovy cream and begin completing the dish with the herbs and crispy bread. Serve with the panzanella granita, which will be poured over the tomatoes by the server.

Stefano Baiocco's photo by Lido Vannucchi
Cover photo by Massimo Loda