This year is the time of my dish for the contest The mozzarella 2015 Edition. This year's theme was, in my opinion, the most interesting and difficult the past three years (before I can't judge because I had not participated): essentiality, Club, concentration of flavours, modern thoughts, simplicity in the presentation of the dish. All highlighting three ingredients: the mozzarella di bufala Dop, Gragnano pasta Igp Pastificio dei Campi and one of the great little ripe tomatoes from Campania Dop among, San Marzano Dop and Corbarino. For this dish, that can be a starter in version mignon or pasta dish, I wanted to focus on lightness and Mediterranean ingredients and on the Visual suggestion: You'll see a fried egg, but there is no. Or better, Not entirely. I chose to use the mixed powerful as pasta and tomato tomatoes from the garden of Lucullus. I prepared a creamy tomato sauce, to preserve vitamins and flavor, putting the tomato souse vacuum with garlic, oil, Basil, salt and sugar for one night, then I baked it for 30 minutes at 80 degrees. I shake, passed to chinoise and fitted with extra virgin olive oil. I prepared some egg yolks of quail marinated in salt and sugar in equal amount and then stored in the refrigerator for 3 hours, so they remain firm outside and soft and creamy on the inside and I laid on the mozzarella di bufala Dop, enhancing the two flavors with powdered dried capers. I skipped the vegetables for 10 seconds to leave them almost raw, I baked the dough a few minutes and then I made crispy fried saltandola with a teaspoon of oil, the vegetation water of tomatoes tomatoes Dop, the anchovy and capers. This is my interpretation of the concept of well-being, essentiality, concentration of flavours. A note on utensils used for cooking, which as you can see I am very short: for the tomato in a simple high vacuum aluminium casserole, While to skip the vegetables first and the dough after I used a wok, also in aluminium, to floor.
Ingredients for 4 people:
for the creamy tomato sauce
- 570 grams of tomato tomatoes
- 2 Tablespoons extra virgin olive oil
- a clove of garlic
- 4 basil leaves
- a pinch of salt
- a pinch of sugar
- extra virgin olive oil just enough to assemble the sauce
for the marinated yolk
- 12 egg yolks (in version first course) or 4 egg yolks (in version Starter)
- 30 grams of salt
- 30 grams of sugar
for the crispy pasta
- 80 grams of mixed powerful
- the vegetation water of tomato tomatoes Dop
- 2 teaspoons of pouring from Cetara
- 2 teaspoons extra virgin olive oil
- powder of dried capers as required (made by baking in the oven at 100 degrees for capers 40 minutes)
- a Dop Buffalo mozzarella from 250 grams
- a little piece of pumpkin or half carrot
- the peel of half Eggplant
- outside of 2 Zucchini
- a piece of yellow pepper
- salt and pepper
- a pinch of sugar
- extra virgin olive oil as required
For the creamy tomato sauce: the previous night to drain the tomatoes tomatoes Dop, putting aside the vegetation water. Put the tomatoes in a vacuum bag with oil Salt, sugar, garlic and Basil. Seal the bag with the appropriate equipment and place it in the refrigerator to marinate over night. The following day Cook the tomato, in his bag, in a casserole 30 minutes high 80 degrees for aluminium (check the temperature with the probe and, to keep it correct, gradually add a little’ of cold water). Once ready, Remove garlic and Basil, blend the tomato and pass it to the Chinese to eliminate residues of Peel and seeds. Then mount it with extra virgin olive oil until the mixture is creamy and swollen, seasoning salt if necessary. Set aside.
For the marinated yolk: mix the salt and sugar in equal parts, cover the bottom of a dish with half of the mixture. Carefully separate the yolks from the whites quail, place them on a plate with salt and sugar and cover with the remaining compound. Refrigerate for 3 hours, then gently rinse the eggs under running water to remove the marinade and set aside.
For crunchy vegetables: cut all the vegetables in brunoise (very small cubes) and you can skip them separately (not to mix colors) in the wok with a drizzle of olive oil extrvergine, a pinch of salt and a pinch of sugar, that will make them shiny. Set aside.
Immerse the mozzarella, still in his bag, in a bowl of hot water so as to bring it around 20 degrees, then drain the liquid and cut into slices. Cut into equal pieces so you get the disks of six centimeters in diameter and thickness, with which to recreate our phony egg '.
For the dough, boil the pasta in a casserole in unsalted water, then drain it al dente (consider half the cooking time) and toss in the wok with olive oil, by combining tomato vegetation water slowly so as to continue cooking while the dough becomes golden brown. When it is crunchy, Sprinkle with the pouring from Cetara and capers.
Composition of the dish: spread a thin layer of creamy hot tomato on the plate. Lay the slices of mozzarella, each with a marinated egg yolk on top and a little’ powdered capers, so have broken him powerful harmoniously. Complete distributing flat on vegetable brunoise. Garnish with a few drops of olive oil and a leaf of fresh basil. Bon appétit!