Pomodoro – Uovo – Aglio Nero

Ingredients for 5 servings:

• 1 ½ tsp dry yeast
• 250 ml water, lukewarm
• 75 g tomatoes, dried, diced
• 330 g wheat flour type 550
• Salt
• 1 tbsp Italian herbs
• Sugar
• 3 onions, red
• 2 garlic cloves
• Tomato paste
• 1 ½ kg tomatoes
• 3 tsp xanthan gum
• maple syrup
• chili powder
• 10 g garlic, black, in a jar
• 30 g oil
• 3 g salt
• 60 g protein
• 40 g flour
• 20 g sugar
• 10 g butter, melted
• 5 egg yolks
• Panko
• frying oil
• Garlic powder, black

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 21.01.2025

For the baguette, dissolve the dry yeast in lukewarm water. Add the diced sun-dried tomatoes, wheat flour, salt, Italian herbs, and sugar, and knead everything well. Place the dough in a bowl, cover, and let it rise in a warm place for six hours. Preheat the oven to 220°C. Pour the dough into a loaf pan lined with baking paper, sprinkle with a little flour, and bake for about 45 minutes, until the baguette is golden brown. For the tomato foam, chop the red onion and garlic and sauté in a little oil. Add the tomato paste and sauté briefly. Add the chopped tomatoes and simmer for about 30 minutes. Then pour the mixture through a sieve. Season with salt, pepper, maple syrup, and chili powder. Thicken the foam with 3 teaspoons of xanthan gum and pour into an espuma bottle. Use one gas cartridge per 500 ml. For the breadcrumb dough, finely puree the black garlic with oil, egg white, salt, flour, sugar, and melted butter. Spread the mixture evenly on a silicone baking dish and bake for 15 minutes at 160°C. Carefully place the egg yolks whole in the panko breadcrumbs and let them rest for a while. Then sprinkle with panko breadcrumbs and gently press them down. Using a slotted spoon, carefully lower the egg yolks into hot oil (165°C) and fry for about 20 seconds until golden brown. Drain on kitchen paper. To serve, spray the tomato foam into bowls and carefully place an egg yolk in the center of each. Sprinkle one half of the bowls with black garlic powder and cover the other half with the breadcrumbs. Serve with baguette. Florian prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Leipzig on Tuesday, January 21, 2025.