Tomato Preserves | Massimiliano Poggi

Tomato Preserves | Massimiliano Poggi

Ingredients for 4 people

• 500 g of peeled pear tomatoes from Abruzzo
• 300 ml of extra virgin olive oil
• 400 g of fresh basil
• 2 slices of day-old Tuscan-style bread
• 1 whole fresh cod fillet
• 50 g of chives
• 10 leaves of calamint
• 10 leaves of parsley
• 500 ml of sea water
• 500 ml of tomato water
• 1 head of garlic
• Salt to taste

Method

For the Fish

Clean the cod, remove the skin and bones, and fillet it. Soak the two fillets in sea water for three hours at a temperature of 1-2°C. Dry thoroughly and cut into thin slices for carpaccio.

For the Sauces

Drain the peeled tomatoes and take only the sauce; in a saucepan, heat 20 ml of oil, sauté half a head of garlic and ten basil leaves, then add the tomato sauce and tomato water. Let it cook and reduce by half. Remove the garlic and basil leaves, blend everything, and strain through a fine sieve. Set aside in a small saucepan.

Chop the remaining peeled tomatoes, season with oil and salt, and let them drain. Keep only the chopped mixture.

Blanch the remaining basil in salted water, cool, squeeze, and blend with 250 ml of olive oil for three minutes at maximum speed. Let it drain through a cloth for an entire day, then set aside the resulting green oil.

For the Crostini

Remove the crust from the bread and cut into rectangles 2 cm high and 3 cm wide. Fry on both sides until crispy. Rub with a clove of garlic and keep warm.

Plate Composition

Place the carpaccio on the bottom of the plate. Add a quenelle of chopped tomatoes, and place the warm crostino on top. Put the bruschetta on top of the cod. Cover with the hot sauce, and finish the dish with fresh leaves and the basil green oil.