Dry Tomato Slices with Rocio of Rice Vinegar by Quique Dacosta
Ingredients
Tomatoes: 900 g, semi-dried, preserved in virgin olive oil Extra variety Arbequina, drained of oil
Water: 400 g
Tomatoes: 190 g, dried
Egg yolks: 63 g, pasteurized
Xanthan gum: 0.5 g
Tomato oil: 210 g, dried
Olive oil: 25 g, drained
Salt
Eggs: 1, whole
All purpose flour: 50 g
Trisol: 30 g
Whole milk: 60 g
Food coloring: 3 g
Sunflower oil
Rice vinegar: 800 g
Glucose: 300 g
Tomatoes: 200 g, sun-dried
An exclusive appetiser recipe, shared by chef Quique Dacosta and served at the international launch of Food on the Edge 2018 in Barcelona.
Crush the semi-dried artisan tomatoes at maximum power in a Thermomix for eight minutes at 60 º C and pass through a fine Chinois.
Discard the skin.
Emulsify all the ingrdients as a mayonnaise by adding at oils at the end and testing the salt point.
Put in bottles and keep chilled.
Mash all ingredients and eave to stand a little.
Heat the sunflower oil to 160 º C and insert the donught mould for at least 20 seconds. Remove and drain on paper. Immerse the mould in the dough for three seconds and drain again. Wait for it to dry in the mould for another 20 seconds and insert into the oil at 160 ºC. Finish frying without taking colour and drain the excess oil between paper, shaking a little.
Reduce the rice vinegar to 200g.
Remove from heat, add glucose and reheat a little to dilute well.
Put in small bottles and refrigerate.
Mash the tomatoes when they are very dry and make a fine dry tomato powder.
Keep in a dry place.
Fill all the gaps with the tomato mayonnaise, and sprinkle plenty of tomato powder over it until completely covered. To finish, add five drops of rice vinegar spray.
