Seasonal, healthy, sustainable and ecological key.
These are the star ingredients of the new salad prepared for METRÓPOLI by the students of
MOM Culinary Institute
, a catering school with a restaurant (Seeds) founded by Paco Roncero.
Led by Marcos Carrero, head chef and teacher, they use food from the gardens they have in the educational center itself (Serrano, 95) and in El Pardo (Madrid).
In this second installment, the cor de bou tomatoes, sardines and the Mediterranean Mató shine, that fresh cheese so characteristic of Catalonia and the Balearic Islands.
GRILLED COR DE BOU TOMATOES, MARINATED SARDINES AND MATÓ
INGREDIENTS
(4 people).
For the salmorejo:
500 g of ripe pear tomatoes, 70 g of EVOO, 30 g of apple cider vinegar, 1/2 clove of garlic, 90 g of dry or day-old bread and salt.
For the marinated sardines:
4 fresh sardine fillets, 40 g of salt, 20 g of sugar and a pinch of extra virgin olive oil.
For the tomato:
2 Cor de Bou tomatoes (cut into four slices), 200 g of Mató cheese, 100 g of black Kalamata olives and a pinch of basil leaves.
ELABORATION.
For the salmorejo, we clean the tomatoes and grind them in a food processor with the extra virgin olive oil, the vinegar, the garlic and the bread.
Season with salt and reserve in the fridge.
If we do it the day before, it will be tastier.
Marinate the sardine fillets by covering them with
a mixture of salt and sugar and let them rest for an hour and a half.
Then, we clean them with very cold water, drain them and leave them in the fridge covered with EVOO.
Meanwhile,
we cut the tomato in half, we mark it on the grill on both sides
and reserve it.
To present our recipe at the table, we
cover the bottom of the plate with the salmorejo,
put a slice of tomato on top and arrange the cheese, olives and sardines harmoniously.
We finish with the basil leaves and a splash of oil.
Conforms to The Trust Project criteria
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