Historic tomatoes with baked Burrata pralines
10 | 10 - Edition Johann Lafer
Tillredning
Bake the potatoes in an oven at 200°C (non-fan) for 1 hour. Press through a potato ricer while still hot and work into a dough with the remaining ingredients. Roll out the potato dough on a floured surface and cut into 12 discs. Wrap each potato dough disc around a mozzarella ball and a basil leaf and fry in hot vegetable oil. Place on kitchen roll to remove any excess oil and season with salt. Blanch the tomatoes and remove the outer skin. Stir together the white wine vinegar, lemon juice, Dijon mustard, water, salt, pepper, sugar and olive oil. Marinate the tomatoes in the vinaigrette and serve with the mozzarella. Finally, garnish with candied olives and fresh basil leaves. Season with basil oil, salt and pepper.
Serves 4:
For the Burrata pralines:
- 600 g floury potatoes
- 50 g Parmesan, finely grated
- 2 egg yolks
- 150 g Semola (Italian durum wheat flour)
- Salt, pepper, nutmeg
- 12 small buffalo mozzarella balls à 25 g
- 1 bunch basil leaves
- Vegetable oil for frying, flour for working
For the tomato salad:
- 300 g mixed tomatoes (small, colourful varieties)
- 20 candied Kalamata olives
- Ground sea salt and pepper
- 50 ml white wine vinegar
- Juice of 3 lemons
- 1 tbsp Dijon mustard
- 100 ml water
- Salt, pepper, sugar
- 100 ml olive oil
- 50 ml basil oil
- Small, fresh basil leaves to garnish
