Modern Caprese Salad | RECIPE


IN ENGLISH:

This recipe was created for my showcooking I had this first friday of august in El Corte Inglés Supermarket (Lisbon). We made two recipes, this one and a dessert with mango, coconut and rice textures. Thanks to everyone who showed up, I hope you learned something and liked this show cooking of mine. I loved doing it and sharing food styling and plating tips directly with you guys.

Take a risk in the kitchen. I believe in you. Even though it might seem hard to do, the best we can do for ourselves is to try and learn from our mistakes. If I can do and learn what I have, with patience, you guys can too. Lets go to the recipe shall we?

"CAPRESE" PASTA DE TOMATE "REDUZIDO" (á frio): 1 kg of plum tomatoes 2 tsp fine salt Pepper, to taste 10 Fresh basil leaves Extra virgin olive oil, to taste METHOD: 1. Boil water in a big pot. Prepare a big bowl with ice and water. Make a cross cut on top of the stem of the tomato (no stalk). 2. Boil the tomatoes for 30 seconds in the boiling water. Trasnfer immediately to the ice water. Cut the tomatoes in half and remove all seeds with the help of a spoon.

3. Chop tomatoes finely, season with salt and transfer mixture to a clean cheesecloth and press the mixture so that water is released. Mix with fresh basil leaves chopped finely and a bit of olive oil.

CROUTONS CASEIROS: 2 slices of one day old bread olive oil, to taste salt, to taste pepper, to taste MÈTODO: 1. Heat up oven to 200ºC 2. Tear up the bread into little pieces. 3. Toss in olive oil. 4. Season with salt and pepper. 5. Toast in oven until golden brown (10 minutes). Let cool off completely. EXTRAS: different kinds of tomates cut into different shapes and sizes Buffolo Mozzarella Cheese Olive oil caviar (I used the brand "Caviaroli" from the El Corte Inglés Gourmet Shop).

Balsamic Vinegar Caviar Basil flowers - purple or green Fresh Micro Basil PLATING: With help from a plating metal ring, fill the ring 0,5cm with the tomato paste and flatten with the back of a spoon. arrange the mozzarella, tomatoes and coutons on top of the paste. Season with the olive oil caviar, balsamic vinegar caviar, basil flowers and basil micro greens. Season with salt and pepper (careful as the paste is already salted). Hope you like this different take on the tradicional Caprese Salad. I added the coutons as I normally eat this salad with bread, but if you wanna stay "true" to the original ingredients, omit the bread. Cakes & Kisses,

Ann-Kristin Food styling, Plating, Recipe and Photography by me.

For more info or enquires: hello@chefannkristin.com

EM PORTUGUÊS:

Esta receita foi criada para o show cooking do El Corte Inglés Lisboa. Fizemos duas receitas, esta e uma sobremesa de manga, coco e texturas de arroz.

Espero que gostaram (a quem esteve presente) e que experimentam essa receita.

Arriscam, eu acredito que são capazes de fazer tal como eu - nada é assim tão complicado e com paciência chegamos, todos, lá.

Vamos a receita!

"CAPRESE" PASTA DE TOMATE "REDUZIDO" (á frio):

1 kg de tomate chucha

2 colheres de chá com sal fino

pimenta branca, q.b

folhas frescas de manjericão

azeite, q.b

MÉTODO: 1. Ferva a água. Prepare uma tigela grande com gelo e água. Faça um corte em cruz em cima do caule dos tomates.

2. Cubra os tomates em água a ferver durante 30 segundos. Coloque-os em água e gelo. Tire a pele dos tomates. Corte ao meio e tire as sementes com a ajuda de uma colher.

3. Pique os tomates de forma fina, tempere com sal e pimenta. Coloque-os num “pano de queijo” e pressione os tomates para tirar o excesso de água. Misture com folhas de manjericão bem picadas e um pouco de azeite.

CROUTONS CASEIROS:

2 fatias de pão do dia anterior

azeite q.b.

sal q.b.

pimenta q.b.

MÈTODO:

1. Aqueça o forno a 200ºC 2. Parta o pão em pedaços pequenos 3. Envolva com azeite 4. Tempere com sal e pimenta 5. Cozinhe até ficarem dourados e crocantes no forno (10 minutos). Deixe arrefecer

ADICIONAL:

tomates variados (cherry, verdes, kumato, pêra, mini, etc.), cortados de formas diferentes

mozzarella bufala

caviar de azeite virgem

caviar balsâmico

flores de manjericão ou manjericão fresco

EMPRATAMENTO:

Com a ajuda de um aro de empratamento no meio do prato, encha com duas colheres de sopa de tomate reduzido a frio o aro e pressione para que fique liso. Levante o aro com cuidado e mantenha o prato no frio. Parta a mozzarella aleatoriamente, tal como o pão. Arranje os tomates, a mozzarella, flores de manjericão, caviar de balsâmico, croutons caseiros e coloque azeite em cima da pasta de tomate. Tempere com flor de sal e pimenta. Bolinhos & Beijinhos Ann-Kristin

#tomatoes #basil #mozzarella #bread

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