Category: Salad
Preparation time: 40 minutes & Execution time: 5 minutes
Ingredients for 1 portion:
- 3 pcs Hornbeam
- 2 ring slices of matured tomatoes
- 10 gr. Kalamata black olive powder
- 30 gr. Basil pesto
- 1 pc Burrata di Bufala
- 6 gr. Tomato vinegar
- 35 gr. Alba Rosa, pink balsamic vinegar
- 6 arugula sprouts
- Basil Oil
- Thyme
- Garlic
- Hot pepper
- Season pepper arabiata
- Tomato crumble
- Tomato flakes
- For the sauce:
- 20 gr. Olive oil
- 0.6 gr. Dijon mustard
- 5 gr. Aceto balsamico di Modena
- 1 gr. Honey
Instructions:
- For the hornbeam:
- Clean the central bone leaving the tail.
- Rinse and put the fillets in ice water for about 15 minutes.
- Then place them in a bowl, add salt, alba rosa pink vinegar, thyme, hot pepper and garlic.
- Wait until the fillets turn white.
- Take them out of the marinade and apply to them tomato vinegar.
- For the sauce:
- Put the aceto balsamico, the honey, the dijon mustard, the salt in a blender and beat them while adding the olive oil slowly.
- Grill the tomato slices with salt and olive oil and set up the plate.
- Place the tomatoes in the center of the plate. Sprinkle them with basil pesto and add the black olive powder both above and below the tomatoes.
- Bread half the mozzarella with the tomato crumbles, put the rocket leaves and pour the balsamic sauce. (step 2)
- Finally, place the anchovy fillets around the plate, season with arabiata season pepper, flavor with basil oil and add the red tomato flakes.
Enjoy your meal…
Special credits to Nefeli restaurant for their hospitality.
Chef: Eleni Meimaroglou
