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Tomato
Anchovy Salad Adapted
from a recipe by Jose Andres of Jaleo
12 Roma tomato pulp segments, seeded
1/2 quart of tomato water gelatin (recipe below)
1/4 cup extra-virgin olive oil
2 fresh anchovy fillets
Frisée greens
Rock salt
For the Tomato Gelatin:
2 cups tomato water
2 sheets gelatin
Salt
Melt the gelatin with the tomato water. Strain and set aside.
Fill a whipped cream siphon with tomato water gelatin.
Refrigerate container. Cut anchovies into 8 rectangles. Place
tomato pulp segments on each of 4 serving plates, add foam
next to pulp, add pinch of salt followed by an anchovy
rectangle and a sprig of frisée. Repeat a second and third
time. Serves 4
Food Editor Carole Kotkin is a Miami-based writer, cooking
instructor and consultant. She recently co-authored Mmmiami –
Tempting Tropical Tastes for Home Cooks Everywhere. Wine News
BuyLine Panelist Fred Tasker writes a weekly syndicated wine
column for The Miami Herald.
Courtesy The Wine News
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