Ingredients for 4 people
400g Tortelli with asparagus
FOR THE TOMATO POWDER:
600g Peeled tomatoes
EVO oil to taste
Salt to taste
Oregano to taste
FOR THE TOMATO GELATIN:
250g Blended peeled tomatoes
4g Gellan gum
Basil to taste
Salt to taste
FOR THE EVO OIL FOAM:
200g EVO oil
6g Soy lecithin
FOR THE HERB SPONGE CAKE:
6 Egg yolks
100g EVO oil
100g Chickpea flour
20g All-purpose flour
40ml Sparkling water
10g Salt
About 60g Fresh herbs (spinach, marjoram, parsley)
FOR THE BASIL CAVIAR:
8g/L Sodium alginate base
6.5g/L Calcium chloride base
50g Basil water
Salt to taste
Procedure
FOR THE TOMATO POWDER: Blend the raw tomatoes and drain for about 2 hours. Blend again with a drizzle of oil. Spread the mixture on baking paper. Let dry in the oven at 65°C for 36 hours. Blend again to obtain the powder.
FOR THE TOMATO GELATIN: Blend the tomato pulp with basil, salt, and gellan gum. Bring to a boil, spread on a smooth plastic surface. Let solidify in the refrigerator for a few minutes.
FOR THE EVO OIL FOAM: Emulsify all the ingredients in a container until you get a foam with a stable structure.
FOR THE HERB SPONGE CAKE: Blend all the ingredients until you get a smooth, bright green mixture. Strain, place the mixture in a siphon, charge with 2 gas cartridges, and let rest in the refrigerator for 1 hour. Place the mixture in a paper cup. Cook in the microwave at maximum power for about 1 minute until cooked and spongy.
FOR THE BASIL CAVIAR: Dissolve 8g/L of sodium alginate in water, degas under vacuum or let rest for about 2 hours. Dissolve 6.5g/L of calcium chloride in water. Blend the basil with just under 50g of water, strain the mixture, and bind it with 150g of alginate base. Drop the mixture into the calcium solution to form caviar of the desired diameter. Using a slotted spoon, extract the basil caviar, rinse, and place in an airtight container.
