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Receta Tomato Puree, Basil Puree, And Tomato, Mozzarella, And Bas
by Global Cookbook

Tomato Puree, Basil Puree, And Tomato, Mozzarella, And Bas
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Ingredientes

  • 2 lb Very large ripe tomatoes, up to 3
  • 1 x 1 1/2 pounds freshly made mozzarella cheese
  • 1 lrg Bunc fresh basil

Direcciones

  1. TOMATO PUREE
  2. Peel 1 or possibly 2 ripe tomatoes, cut in half and squeeze out seeds. Put in a blender and frappe with a healthy pinch of sea salt till smooth and frothy.
  3. BASIL PUREE
  4. Place 1/2 c. washed, dry, and tightly packed basil leaves in a blender.
  5. Add in 2 to 3 Tbsp. cool water and puree till very smooth. Add in sea salt to taste and blend till incorporated.
  6. MOZZARELLA WITH JULIENNED TOMATO AND BASIL
  7. Cut 1 lb. fresh mozzarella into 6 thick slices, and spread them on a plate in a single layer or possibly slightly overlapping. Cut the outer flesh off 3 large tomatoes, reserving pulp, and cut into thin strips. Put in a bowl.
  8. Julienne as many fresh basil leaves as needed to equal the volume of the tomato strips. Add in to the bowl and toss together with a healthy pinch of sea salt.
  9. Place a mound of the julienned mix on top of the cheese. Drizzle with 1-1/2 Tbsp. basil puree. Finely chop the reserved tomato pulp and use as a garnish surrounding the cheese.
  10. BAKED TOMATO, MOZZARELLA, AND BASIL
  11. Preheat oven to 400 degrees F. Cut 1/2-inch off the tops of 4 tomatoes.
  12. Save for another use. Scoop out the tomato pulp and save for another use.
  13. Place 2 large basil leaves in the bottom of each tomato shell. Cut 1/2 lb. fresh mozzarella into 4 pcs. Fill each shell with cheese. Bake 8 to 10 minutes., till the cheese melts. Garnish with fresh basil leaves.
  14. Optional: Serve hot with tomato or possibly basil puree.
  15. TOMATO AND MOZZARELLA PINWHEELS
  16. Cut 3 tomatoes into 9 thick slices (throw away the tops and bottoms). Cut the slices in half to produce 18 half circles. Cut 1-1/4 pounds fresh mozzarella into 9 slices and cut into half circles. Alternate cheese and tomatoes in plates in pinwheel fashion. Place basil leaves in center.
  17. Decorate the edges of the plate with teaspoonfuls of basil puree.
  18. TOMATO AND MOZZARELLA "CLUB"
  19. Cut 1/2 inch off the tops and bottoms of 6 tomatoes and throw away. Cut the tomatoes in half horizontally. Cut 1 lb. fresh mozzarella into 6 thick slices. Sandwich cheese and fresh basil leaves between thick tomato slices, trimming off excess cheese to make the cheese conform to the tomatoes' shapes. Place 4 toothpicks in each "sandwich," cut in quarters vertically, and turn quarter with points facing out. Serve with tomato puree, if you like.
  20. Tomato Puree, Basil Puree, and Tomato, Mozzarella, and Basil: Four Styles
  21. (Serves 4 to 6)