Tomato Pie dressed with Picual Pesto

There are thousands of different types and varieties of tomato. Throughout the history of this fruit, more than 10,000 different varieties have been counted. They are native to Central and South America and it was in Mexico, where they were used for the first time as food.

It is a fruit with high vitamin content, antioxidant and diuretic properties and great nutritional value. For this recipe we will use the following varieties: Cherry, Kumato, and Pear seasoned with a pesto sauce whose main ingredient is our CORNICABRA or PICUAL  variety of Extra Virgin Olive Oil.

To prepare the tartar we need:

  • Tomatoes: Cherry, Kumato, and Pera (200 gr of each type)
  • A mortar
  • A plating mold of 8 cm of diameter approximately

To prepare the pesto sauce we need:

  • 20 g, fresh Basil
  • Garlic, one clove
  • 30 g, parmesan
  • 30 g, pecorino cheese
  • 30 g, pine nuts
  • 70 ml, extra virgin olive oil
  • Salt

How do we prepare the pesto sauce?

Pesto sauce should not be a fine mayonnaise sauce because its ingredients should keep part of its texture and this is achieved by preparing it in a mortar. In fact, “pesto” is a Genovese term that comes from “pestare” which means “crush in the mortar”.

Blanch the basil and prepare a bowl of water with ice cubes. We put water in a saucepan and when the water is boiling we introduce the basil leaves for 3 seconds. Immediately after, we pass them to the bowl of water with ice to stop the cooking.

Dry the basil leaves with absorbent paper and place them in the mortar together with the pine nuts, the garlic clove, and some salt. Crush the mix with the mortar until it starts to be a paste and finally, add the oil.

We grate the cheeses at this very moment and we integrate them in the mixture with the help of the mortar. If we want a smoother sauce, we add warm water until we obtain the desired consistency.

Tartar preparation:

Wash the tomatoes and remove the peduncle. Cut the tomatoes in little cubes. We try to save the juice that the tomatoes release while we cut them and we reserve that juice to add it to the pesto sauce previously elaborated.

Place the tomato cubes in a bowl and season them with salt, stirring carefully.

Mix the tomatoes with the pesto sauce and add a little balsamic vinegar.

Decorate each plate with the pesto sauce and a little balsamic vinegar reduction, place plating mold in the center and fill it in with the tomato salad. Finally, place some basil leaves on the tartar.

 

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