Tomato-mozzarella tartare

Europe 1 06:53, July 18, 2022

Marion Sauveur, like every morning, you talk to us about the products of our beautiful region... and this morning, a summer staple: the tomato. 

Red, yellow, green, black… we love this fruit - botanically speaking - that we eat like a vegetable.

There is a season to taste it.

Have fun, we're in on it! 

The tomato needs to soak up the sun.

It is thanks to its heat and its light that it develops all its aromas. 

This is no coincidence, since the tomato is native to South America… where it grew wild in Peru and Ecuador.

It arrived in France in the 16th century, first as an ornamental plant, in gardens.

It was not until the end of the 19th century that its consumption became more democratic!

When choosing tomatoes, there is no secret: you have to taste them!

Better to choose old varieties, with thinner skins and irregular shapes.

And don't forget that tomatoes can't be put in the refrigerator… otherwise they will lose all their taste.  

How do you want to cook them today? 

The good thing about tomatoes is that you can use them in all sauces… But with this heat, I want freshness… I suggest you a tomato tartare.

Do not hesitate to take tomatoes of different colors. 

Start by plunging your tomatoes into boiling water… for around thirty seconds, after having drawn a cross on them with a knife opposite the stem.

Direction the ice water… and you remove the skin from the tomatoes. 

Dice your tomatoes, add the minced basil and sprinkle them with olive oil and balsamic vinegar.

END SOUND And cut the mozzarella into thin slices. 

And with your tomato skins… you can make some oven crisps.

Let them dry for 1 hour in a low temperature oven (80 degrees).  

You can now dress… with a round cookie cutter, it's easier to shape the tartare.

Place your tomatoes-basil on the bottom of the plate, on top a slice of mozzarella, more tomatoes, a new slice of cheese, and we finish with the tomatoes.

Not to mention the tomato skin chips on top! 

Every day, you ask a chef for a tip... 

Today, it's up to Aurélien Largeau, chef at the Hôtel du Palais in Biarritz.

He gives us his advice for cooking tomato water… this liquid that flows from tomatoes when you cut them.

Aurélien Largeau transforms this seasoned water into cotton candy. 

“This tomato water, you put it in a mixer, it will make a very small foam.

And next, with the rest of the tomato water, you heat it slightly, you take it out of the heat… and you immerse 2 sheets of gelatin.

You incorporate this gently into your preparation while whipping.

And you will see that gradually, you will have like a candy floss of tomato water.

The texture is a little funny… and it's playful for children”.  

It seems a bit complicated like that… But it's actually not that difficult to achieve.

The recipe will be on Europe1.fr. 

And how did chef Aurélien Largeau offer this tomato at the Hôtel du Palais in Biarritz? 

He declines it in several ways depending on the restaurant where you want to land.

At the edge of the swimming pool, you can taste a tomato-burrata, very greedy.

At the traditional restaurant, Côté maison, it's a tomato gazpacho that will refresh you... And at the gastronomic restaurant at La Rotonde, the chef concocts a tomato tatin for you, with confit in the oven, with a little sea lettuce for bring the saline note… and this tart is accompanied by caviar. 

Marion, do you have a second address to share with us? 

Yes… in Paris this time.

Chef Thibault Spiwack - whom you may have followed in Top Chef - signs the menu of Fabula, the ephemeral restaurant of the Carnavalet Museum.

There is a particular offer of tomato carpaccio… it really looks like pieces of meat… They are accompanied by a gourmet praline of homemade peanuts… surprising but delicious.

And a marjoram condiment.

A dish full of freshness… to be enjoyed in the magnificent garden of the Museum… the place is sublime!

Thanks Marion.

The recipe and all the Destination Vacances references can be found on Europe1.fr.

See you tomorrow ! 

RECEIPTS

Tomato-mozzarella tartare 

Ingredients 

• 4 tomatoes

• 2 balls of mozzarella

• 25ml olive oil

• 10ml balsamic vinegar

• 4 sprigs of basil 

Start by peeling the tomatoes, plunging them into boiling water for about 30 seconds, after having drawn a cross on them with a knife opposite the peduncle.

At the exit of the pan, head for the ice water… Once the tomatoes have cooled, you can remove the skin from the tomatoes. 

Dice your tomatoes, add the minced basil and sprinkle them with olive oil and balsamic vinegar.  

Cut the mozzarella into thin slices. 

Spread your tomato skins on parchment paper.

Drizzle with olive oil.

Bake in a hot oven, at 80 degrees, for one hour. 

For dressing, use a round cookie cutter.

Place your tomatoes-basil on the bottom of the plate, over a slice of mozzarella, more tomatoes, a new slice of cheese, and we finish with the tomatoes.

Not to mention the tomato skin chips on top! 

Light tomato water mousse by Aurélien Largeau, chef at the Hôtel du Palais in Biarritz

https://www.hyatt.com/en-US/hotel/france/hotel-du-palais-biarritz/biqub?src=corp_lclb_gmb_seo_biqub

Ingredients 

• 2 tomatoes

• 1 bunch of basil

• pepper

• salt

• tabasco

• 2 sheets of gelatin 

Peel 2 tomatoes, deseed them and cut the quarters into fine brunoise.

Cut the remaining tomatoes into pieces and blend them finely in the blender with half the basil leaves, season with pepper, salt and Tabasco. Take a deep salad bowl or a container that allows you to hang a Chinese in it.

Line it with a damp muslin cloth.

Pour the juice of the mixed tomatoes through the strainer.

Leave to drain for 1 night in a cool place.

The tomato juice should drip slowly through the muslin without pressure.

In this way, clear, colorless water with a pronounced tomato flavor is obtained.

The next day, take the container and pour the clear tomato water into glasses.

Put 3/4 of the tomato water in a mixer at speed 3-4 until a white foam is obtained. 

In a saucepan, bring the rest of the tomato water to the boil and add 2 sheets of gelatin, previously rehydrated, then melt the gelatin in the tomato water. 

Incorporate the gelled tomato water into the mixer

Refrigerate for two hours and consume!