Russia's top Italian chef, Mirko Dzago, was invited to his private kitchen to share his tomato sauce recipes for pizza and pasta. However, myrco sauce alone seemed insufficient. He turned the master class into a whole tomato encyclopedia. As a result, the editorial staff fascinated me for 6 hours in a row as Mirko literally pierced a tomato with a bone. I dried tomatoes of different sizes in the oven. Make jelly from juicy cores. It transforms the flesh into absolutely clear water with the taste of a live tomato. Grind the dried tomato skins into a powder. And all this for one signature dish, where tomatoes appear in every possible texture and temperature condition, surrounded by crunchy breadcrumbs and viscous olive marmalade.
I knew very well that not many people after Mirko would have enough patience to repeat this cooking show completely, but decided to stage his entire masterclass without cuts and abbreviations. But breaking it into separate quotes and mastering several recipes at once to have a great, generally home-kitchen ready-to-use is a fairly feasible task.
Universal tomato sauce
This sauce can be used as a base for pizza, pasta, and tomato soup (diluted with stock or water), and it makes a delicious thick layer on bread and dips the croutons. The basis of this sauce is freshly squeezed tomato juice. The sauce is softer, more uniform and richer than pureed pulp. True, for such a sauce you need a little more tomatoes.
1. Squeeze the tomatoes. Pour the juice into a thick-walled saucepan or heavy saucepan. Add garlic (about 1 clove per glass of juice) and cut in half lengthwise.
2. Heat the juice and evaporate it to 1/3 of its original volume. Stir the juice constantly. Burning will damage the sauce.
3. Finally add some basil sprigs to the sauce and immediately remove the sauce from the heat. Try it - and add salt and freshly ground pepper to taste. If the tomatoes are not sweet, you can add a little sugar to the sauce.
4. After the sauce is completely cooled, remove the garlic and basil.
Sun-dried tomatoes
Sun-dried tomatoes are a natural delicacy, perfect for all Mediterranean dishes such as bruschetta and salads. You can add it to pasta, soups, risotto, or put it on pizza. Collect tomatoes of different shapes, colors and sizes. This will make your work more colorful and fun.
1. Make a groove in the tomato skin. Soak the tomatoes in boiling water and immediately transfer them to ice water. Peel off the skin. Do not throw away the peel. Used for decoration.
2. Cut large tomatoes into slices or thick circles and small tomatoes in half. If you use sun-dried tomatoes right away, there is no need to remove the seeds. If you're going to keep it, it's better to take it out and go with tomato jelly.
3. Put the tomatoes in a bowl and season with olive oil, salt, pepper, and sugar. You need to take a little oil so that it can mix with the juice. Drying is not conducive to good oils, and bad oils should not be added at all.
4. Lay baking paper on a baking sheet and grease with olive oil. Place the tomatoes on a baking sheet and cut into one layer, side up. Place a few cloves of garlic and thyme stalks next to them and leave them in the dehydrator for 3 hours. Or in an oven preheated to 70 degrees for 6 hours.
5. Look into the oven every hour. If the oven is heated unevenly, you need to turn the baking sheet with tomatoes from time to time. It is important not to dry the tomatoes. Bend the tomatoes with your fingers (after cooling a little, of course). It should not get wet, but it should not be as dry as paper and it should not bend or break.
6. Dry the peeled tomatoes in a dehydrator or in an oven at 70 degrees for several hours. Then powder it and use it as a garnish.
Olive Oil Marmalade
Olive Oil Marmalade "Sweet" is sprinkled with sugar and can be served with a cup of tea or morning espresso. Or season with chilli and add to salads or appetizers. Or, for example, insert a layer of olive oil marmalade into a dark chocolate biscuit.
1. Soak gelatin in water on a plate (10g).
2. Add 50ml of water and 100g of sugar to boil thick syrup,
turn off the heat, cover and leave for 7~10 minutes. During this time, the
syrup will have time to cool down to 70 degrees, but it is better to have a
cooking thermometer to accurately measure the temperature.
3. Pour the syrup into the blender and start whisking at
full speed. Gradually add 100 ml of oil to the syrup in a thin stream. The
syrup should become more viscous and turn into a light lemon shade. The more
interesting the buttery taste, the brighter the marmalade's flavor.
4. Squeeze the gelatin, transfer it to a pot, heat it over low heat, and stir it with a silicone spatula to dissolve it evenly.
5. Without stopping the whipping of the syrup, pour the
gelatin in a thin stream so that it is completely dissolved in the syrup,
leaving no lumps.
6. Then you have to hurry to give the marmalade a shape. The olive mass will harden quickly. Fill a round silicone mold with the olive mass and remove excess from the surface with a spatula. Place the mold in the refrigerator for at least 3 hours to allow the marmalade to harden.
Granite and snow from tomato water
Tomato water is used by bartenders to invent a colorless version of Bloody Mary, and chefs use it to brew clear tomato soup. You can turn tomato water into lemonade with basil, tarragon, mint and ice. Mirko Dzago, who uses liquid nitrogen, turns it into smoky tomato eyes, but this is already a top chef's aerobatics. But there is an easier way. Send the tomato water to the freezer and prepare a granite or sherbet.
1. Squeeze 3-4 medium-ripe sweet tomatoes.
2. Line through a fine sieve with a three-ply cotton cloth,
waffle towel, or paper coffee filter. Place the strainer in a glass container.
3. Pour half of the tomato juice through a sieve and wait for
it to filter into the kettle. The main thing is not to rub the tomato pulp hard
and speed up the process. The juice should drain on its own, only clean water
will pass through the filter and any redness will remain on the sieve.
4. Pour a few drops of lemon juice into tomato water and add
1-2 basil. Do not cut or tear, knead well with a spoon or tweezers. The
essential oil should release, but the water should not turn green. Let the
water sit for 10 minutes, then strain.
5. Pour liquid nitrogen like Mirko into the prepared water and beat with a whisk until fine "tomato eyes". However, it is easier to change the water to granite or sherbet. Pour into a low tray and place in the refrigerator for 3 hours, peek every 20 minutes and loosen completely with a fork to break up large ice crystals.
Tomato Core Jelly
It's a great way to dispose of tomato cores that would otherwise be often thrown away. This jelly can be used as a filling for ravioli, on bruschettas, or as part of a salad dressing.
1. After removing the seeds and juice of the tomatoes, put all the hearts in a bowl and mash them by stirring well.
2. Soak the gelatin - in the core of 4 large tomatoes (about 70 g) you will need 4 g of gelatin in a strip. Then melt it by squeezing it in a microwave or pot over low heat.
3. When the gelatin is completely dissolved, add it to the tomato mass and mix well. You can add spices to the jelly, such as salt, pepper, a little sugar (especially if the tomatoes are a greenhouse) or a little Italian herbs. Refrigerate to thicken the jelly.
Dish Assembly
Now that all the elements of the dish are ready, we can start assembling it.
1. Cut delicious white bread with a dense flesh into 3-4 large cubes (do not cut the crust) and dry in the oven. Set aside the tastiest and most beautiful croutons and place the rest in a blender or mortar for crispy breadcrumbs.
2. Heat the tomato sauce over low heat. Heat the whole crackers, then pour the sauce over the bread with a spoon. Bread should be soaked like a sponge. Check readiness with a toothpick. It should go into the breadcrumbs without resistance.
3. Prepare the plate for serving. It can be a bowl, a small pot (as pictured) or a pot. It is important that they are deep. Apply wedges of olive oil marmalade to the sides of the split instrument.
4. Sprinkle crispy bread crumbs on the marmalade.
5. Lay the colored sun-dried tomatoes on the bottom and add a spoonful of cherry tomato jelly. Place white bread dipped in hot tomato sauce in the center.
6. Sprinkle the plate with nitrogen tomato snow or granite
crystals. Sprinkle cherry tomato powder on top.
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