 Chop the beetroots and put it in a mixer with some salt, balsamic vinegar, walnuts oil, a teaspoon of honey and some mustard. Mix adding some water to make it smoother.
Prepare a beautiful green salad, mixing different green leaves, tiny beetroot slices, black olives, courgettes, red onions and black sesame seeds. Prepare a parsley cream, mixing parsley, some walnuts oil, some light soy cream .
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 Caprese finger food
Traditionally is a dish within the Neapolitan cuisine and the name of this dish comes fresh from the island of Capri. CREAM WITH ZUCCHINI AND BASIL zucchini 200 gr Gelatin 4 gr Basil 10 gr Sale q.b. Olive oil q.b. CREAM OF TOMATO Cherry tomatoes 300 gr Gelatin 5 g Salt q.b Olive oil q.b Fresh basil 10 gr FOR THE CAPRESE Burrata or Bufala or Stracciatella 250 gr Pine nuts or q.b. Peel the zucchini , remove the tips and cut them in half, remove the white part with the seeds and cut the rest into pieces , in total you should have 200 grams of cleaned and chopped zucchini. Heat up two tablespoons of oil in a frying pan and cook the zucchini for a few minutes until they soften , be careful not to overcook them . Transfer them in the bowl of a blender and add half the basil and a tablespoon of water , blend everything very well in order to obtain a homogeneous mixture , the mixture should weight about 180 gr. Prepare the jelly tomatoes: clean and cut the cherry tomatoes in half, heat two tablespoons of oil in a pan and let cook the tomatoes with the rest of the basil as long as they are not too soft , about 20 minutes; take them out of the pan and pass through a food mill, you should obtain 180-200 grams ( it depends on the ripeness of the tomatoes , the more fleshy the denser will be the sauce ) . Soak the gelatin dividing it into two bowls of cold water, put it one 5 g ( for tomatoes ) and 4 g for the zucchin's cream . If necessary, strain the tomato puree to remove seeds. In the meantime, allow to cool the two separate pots: the tomato sauce and the cream of zucchini and then add the two quantities of gelatin making them dissolve well. Pour the tomato cream directly into 4 glasses and place them into the fridge to harden, or in the freezer . Transfer the cream of zucchini in a bowl, cover with plastic wrap and place in the fridge to harden,too . Once the tomatoes' gelatin is very firm , divide into the 4 glasses also the Stracciatella , after kneading it slightly with a fork so yo broken fibers ; put now the zucchini mixture and basil in a pastry bag of tiny 1 cm and decorate the glasses with this stracciatella . Toast a handful of pine nuts shortly in a pan with no other fat and then arrange them into glasses as a garnish . ■ SUGGESTION Always weigh the two compounds before adding the gelatin and measure about 4 grams of gelatin per 200 grams of liquid, to have a very compact tomato jelly , I added 5 g . Not all gelatins on the market have the same thickening power. |
AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. 
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