Tomato Tartare with Mozzarella Cream
Sauces and Marinades • Italian
Description
Tomato tartare with mozzarella cream
Ingredients
- Tomatoes 4 pieces
- Basil 2 stalks
- Melted Cheese 5 oz
- Olives stuffed with lemon 8 pieces
- Olive Oil 2 spoons
- Croutons 0 oz
- Cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the tomatoes (they should be very ripe and sweet) into quarters, remove the seeds, and it's best to cut out all the wet core as well. Dice them into small cubes and transfer to a bowl.
Step 2
Cut the large, firm olives from four sides and discard the pit. Remove the basil leaves from the stems, add them to the olive wedges, and chop everything finely with a knife. Transfer it all to the tomatoes, add a tablespoon of olive oil, season with salt and pepper, and mix well.
Step 3
In a pitcher or another tall container, place a ball of mozzarella, add whipping cream, season with salt and pepper, and blend until smooth. If the mixture is too thick, you can add more cream. Pour the mixture into a siphon and refrigerate for one hour.
Step 4
Arrange the tomato tartare with olives and basil in martini glasses. Then, add some croutons. However, croutons are optional; you can easily do without them.
Step 5
Finally, fill the glasses with a light cream made from mozzarella and cream using a siphon. For added aroma, drizzle a small amount of olive oil — about a quarter teaspoon per serving. Serve immediately.
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