Recipe by Viviana Varese: Tomato and bell pepper gazpacho, crispy vegetables and ricotta cheese.

INGREDIENTS for 4 people

For the gazpacho

800 g datterini tomatoes
500 g red bell pepper
65 g red onion
100 g extra virgin olive oil
55 g crustless durum wheat bread
35 g white wine vinegar
Fine salt to taste

Procedure

Cook the peppers over embers until the skin turns black, then place them in an airtight container and let cool. Peel them and remove the seeds contained inside.
Pass the washed tomatoes through a vegetable mash to make a raw tomato puree. Let drain overnight with an ethamine cloth. The next day, collect the passata that will have lost its water and place in a container. Blend the tomato puree together with the peppers and other ingredients until a smooth, homogeneous sauce is obtained.

Dish composition

Radishes, celery, carrots and salad greens from the garden
4 ricotta, 40 g each
Pimpinella, sorrel, yarrow, dandelion to taste.

Clean the remaining vegetables and chop evenly. Arrange the gazpacho at the base of the plate and the ricotta in the center. Add the crisp vegetables around the ricotta and decorate with the sour and bitter salads.

Photo: Credits Azzurra Primavera