John Myers
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Calamaretti with Cinnamon Tomato on Ricotta Cream, Pea and Apple Gazpacho & Basil Mousse
The perfect calamaretti with cinnamon tomato on ricotta cream, pea and apple gazpacho & basil mousse recipe with a picture and simple step-by-step instructions.
Calamaretti
- 8 Pc. Calamaretti
- 1 pinch Salt
- 1 pinch Espelette pepper
- 2 tbsp Olive oil
Cinnamon tomatoes
- 4 Pc. Tomatoes
- 5 tbsp Olive oil
- 0,5 tsp Cinnamon
- 0,5 tsp Lemon juice
- Fleur de sel
Ricotta cream
- 2 tbsp Ricotta
- 1 tbsp Cream cheese
- 0,5 tsp Tomato puree
- 1 Splash Lemon juice
- 1 pinch Espelette pepper
- 1 pinch Cinnamon
Gazpacho soup
- 800 g Blanched peas
- 80 ml Olive oil
- 500 ml Vegetable broth
- 1 Pc. Lemon fruit juice
- 15 g Fresh coriander
- 500 ml Apple juice
- 1 tsp Cumin
- 0,5 tsp Fennel seeds
- 0,25 tsp Aniseed spice
- 2 Pc. Cardamom pod
Sour cream and basil mousse
- 1 bunch Basil
- 210 ml Cream
- 100 g Sour cream
- 0,5 Pc. Lime fruit juice
- 1 Pc. Gelatin sheet
- Salt
Insert and trimmings
- 1 Pc. Tart apples
- 200 g Blanched peas
- 1 pinch Cumin
- Pea sprouts
Calamaretti
- Wash and gut the calamaretti. Then cut off the heads and cut the bodies in half lengthways. Cut a diamond shape on the inside. Season with salt and allspice d´ Espelette and sauté in hot olive oil.
Cinnamon tomatoes
- For the cinnamon tomatoes, cut off the top third of the tomatoes. Hollow out the tomatoes and, together with the cut off tomato lids, place them on a baking sheet lined with baking paper. Add 1 tablespoon of olive oil to each of the tomatoes, plus the fleur de sel and cinnamon. Conference in the oven at 100 degrees for about 1 hour. Put the olive oil from the tomatoes in a small bowl and mix with lemon juice. Dice the tomato lids, mix with the oil and lemon dressing and season with salt. Pour this tomato salad into the tomatoes.
Ricotta cream
- Mix all ingredients together and season with salt and pepper. Place the confectioned tomatoes on plates, add the calamaretti and spread some ricotta cream next to them.
Pea and apple gazpacho
- Mix all ingredients, season to taste and pass through a fine sieve.
Mousse
- Let the basil soak in the cream for about 30 minutes, then drain through a sieve. Whip the cream until semi-stiff. Heat a saucepan, add the lime juice, dissolve the gelatin in it and add to the other part of the sour cream. Fold the sour cream mixture into the cream and season with the salt. Then fill the mousse in a syringe bag and let it cool down.
- Fill the gazpacho into bowls, add apple balls and peas, sprinkle on the basil mousse and garnish with the sprouts or coriander.
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