Tomato carpaccio, tomato crumble & tomato–mozzarella coulis

Preparazione

• 1

  Begin by preparing the base of the dish: the tomato carpaccio

• 2

  Wash the beefsteak tomatoes and slice them very thinly using a mandoline or a sharp knife.

• 3

  Arrange the slices in a circular pattern on four plates or on a large serving platter

• 4

  Season lightly with fleur de sel and freshly ground black pepper

• 5

  Drizzle with extra‑virgin olive oil and refrigerate so the flavors can develop

• 6

  Tomato crumble: preheat the oven to 180°C

• 7

  Dice two very ripe tomatoes into small cubes and sauté them without oil for 5–10 minutes to remove moisture

• 8

  In a bowl, combine the flour, cold diced butter, Parmesan, Herbes de Provence, salt, and pepper. A cold butter is essential for achieving a sandy, crumble‑like texture

• 9

  Add the roasted tomato cubes and mix gently so the mixture stays chunky

• 10

  Spread in a thin layer on a baking tray lined with parchment paper

• 11

  Bake for 15–20 minutes until golden brown, then let cool

• 12

  Tomato & mozzarella coulis: peel the tomatoes: score the base with a cross, blanch for 30 seconds, then cool in iced water and remove the skin

• 13

  Slice the tomatoes and roughly remove the seeds

• 14

  Cut the Buffalo Mozzarella into pieces

• 15

  Place the tomatoes, Mozzarella, balsamic vinegar, and a tablespoon of olive oil into a blender. You can replace the Mozzarella with Galbani Burrata, or use cherry tomatoes for a different flavor profile

• 16

  Blend briefly, then check seasoning

• 17

  Add salt and pepper and blend again until you reach your desired texture—smooth or slightly chunky

• 18

  Refrigerate until ready to plate

• 19

  Assembly: take out the plates of tomato carpaccio

• 20

  Spoon a few streaks of the tomato–Mozzarella coulis over the tomatoes, following the circular pattern

• Scatter the crunchy crumble on top, alternating with the coulis without covering the tomatoes completely

• 21

  Finish with fresh basil leaves, a drizzle of olive oil, toasted pine nuts, crushed pistachios, or walnuts

• 22

  Add a few extra pieces of Mozzarella if desired

• 23

  Serve as a starter or as part of an apéritif, accompanied by toasted bread

• You can also customize the dish depending on the number of guests or add ingredients like cucumber for extra crunch, or smoked salmon for a more substantial plate