John Myers
Ingredients for 5 servings:
- 6 tomatoes, fresh (Casalino)
- 4 avocados, medium-firm
- 3 garlic cloves
- 1 bunch of basil
- 15 ml white wine vinegar
- 15 ml olive oil
- 10 ml lemon juice
- 10 ml honey (chili honey)
- salt and pepper
- 100 g mascarpone
- 100 g crème fraîche
- 1 pack of burrata
- 5 ml white wine vinegar
- 5 ml olive oil
- 1 tsp citrus fiber
- Salt
- 2 beetroot, pickled
- 10 g mayonnaise
- 5 ml lemon juice
- Salt
- 2 salted lemons
- 20 ml salt lemon juice
- 300 g natural yogurt
- 20 g sugar
- 100 ml oil (basil oil)
- 600 g wheat flour type 550
- 380 ml water, lukewarm
- 100 g durum wheat semolina
- 9 g dry yeast
- 10 g honey
- 10 g olive oil
- 20 g salt
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 42 minutes; Total time approx. 3 hours 42 minutes
from the show “The Perfect Dinner” on VOX from 07.03.2025
For the tomato tartar, halve the tomatoes, remove the seeds, and finely dice the flesh. Finely chop the basil and garlic and add to the tomatoes. Mix with the white wine vinegar, olive oil, salt, and pepper and let it sit in the refrigerator. Halve the avocados, remove the seeds, peel them, and also finely dice them. Mix in a bowl with the lemon juice, chili honey, and a pinch of salt. For the burrata espuma, place the burrata and its liquid, mascarpone, crème fraîche, olive oil, white wine vinegar, salt, and citrus fiber powder in a tall container. Blend until smooth using a hand blender and pour the mixture into an espuma bottle. Refrigerate. About two hours before serving, insert a cream charger and shake vigorously. For the beetroot cream, place the beetroot, mayonnaise, lemon juice, and salt in a tall container and blend until smooth using a hand blender. Pour into a squeeze bottle and refrigerate until ready to serve. For the salted lemon vinaigrette, squeeze the salted lemons and mix with a little salted lemon juice and yogurt. Season to taste with sugar. Drizzle with basil oil when serving. For the crusty bread, put the flour, water, dry yeast, honey, and olive oil in a mixing bowl and knead for about five minutes. Then add the salt and knead for another three minutes. Form the dough into a ball and sprinkle with durum wheat semolina. Place in a bowl, cover with a slightly damp kitchen towel, and let it rise in the oven at 50°C for one hour. Then stretch and fold the dough and repeat this process once more. Preheat the oven to 250°C and heat a cast iron pot for 30 minutes. Cut a slit in the top of the risen dough and place it on a sheet of baking paper in the hot pot. Bake with the lid on for 42 minutes at 250°C. Then remove the bread from the pan and let it cool on a wire rack for one hour. Layer the tomato tartar and avocado tartar in a serving ring, then peel off the ring. Pipe the burrata espuma and beetroot cream on top. Serve with the vinaigrette and bread. Max prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in Freiburg on Friday, March 7, 2025.
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