John Myers
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Tomato Trilogy Served with Bacon-wrapped Parmesan and Rapunzel
The perfect tomato trilogy served with bacon-wrapped parmesan and rapunzel recipe with a picture and simple step-by-step instructions.
For the confit tomatoes:
- 250 g Cocktail tomatoes
- 1 tbsp Salt
- 2,5 tbsp Powdered sugar
- 5 tbsp Olive oil
- 1 bunch Rosemary, thyme
For the tomato essence:
- 2 kg Peeled tomatoes
- 4 Pc. Garlic cloves
- 5 Pc. Juniper berries
- 0,5 tsp Peppercorns
- 1 tbsp Fennel seeds
- 2 Pc. Cloves
- 1 bunch Thyme
- 1 Pc. Chilli pepper
- 3 tsp Sugar
- 3 tsp Salt
- 2 Pc. Egg Whites
For the tomato mousse:
- 1 Pc. Shallot
- 2 tbsp Tomato paste
- 10 g Butter
- Salt
- Pepper
- Sugar
- 1 tbsp Gin
- 2 Bl. Gelatin
- 0,125 l Cream
For Rapunzel:
- 200 g Lamb’s lettuce
- 3 tbsp Balsamic vinegar
- Fleur de sel
- Pepper
For Parmesan in bacon:
- 150 g Lado di Colonnata
- 300 g Parmesan
- 1 bunch Rosemary
- 1 bunch Thyme
- For the confit tomatoes, halve the tomatoes. Prepare a bed of rosemary and thyme and place the tomatoes on top. Sprinkle everything with salt and powdered sugar and drizzle with the olive oil. Leave in the oven at 90 degrees for at least 3 hours.
- The tomato essence must be prepared at least one day before consumption. To do this, the garlic is peeled and the juniper berries and peppercorns squeezed. Then all the spices are brought to a boil with the tomatoes. Keep stirring and crushing the tomatoes so that all of the fruit juice can escape. Then let everything cool down a bit. Now a large colander must be hung in a large bowl, the bowl must be large enough so that the colander does not hang in the liquid later. Scoop the tomato sauce into the colander and put the saucepan away overnight. The next day, the tomato essence is carefully heated and the proteins are added at low heat. Carefully skim off the resulting foam and then pour everything again through a colander.
- For the tomato mousse, roughly cut the tomatoes and remove the stem. The shallot is peeled and diced. Both are sautéed in the butter and then the tomato paste is added. Add salt and pepper and let everything simmer on a low heat for about 15 minutes. Then pass the tomatoes through a sieve and season well. Stir the squeezed out gelatine into the hot mixture and let it cool down a little. Then add the gin and put in the fridge. Whip the cream until stiff and as soon as the mixture begins to gel, fold in the cream. Chill for at least two hours.
- Wash the lamb’s lettuce, drizzle with the balsamic vinegar and season with salt and pepper.
- Lay out the Lado di Colonnata and sprinkle with the finely chopped herbs. Now place the bacon in a mini muffin pan and fill it with suitable Parmesan pieces, then shape the bacon into florets and bake it for 4 minutes at 160 degrees
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