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
Olive oil q.b.
CREAM OF TOMATO
Olive oil q.b
Fresh basil 10 gr
FOR THE CAPRESE
Burrata or Bufala or
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 .
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.
Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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