DRY TOMATO SLICES WITH ROCIO OF RICE VINEGAR
An exclusive appetiser recipe, shared by chef Quique Dacosta and served at the international launch of Food on the Edge 2018 in Barcelona.
For the base of dried tomatoes
Tomato900 g, semi-dried
Mineral water400 g
For dried tomatoes mayonnaise
Tomatoes190 g, dried
Yolk63 g, pasteurized
Xanthan gum0.5 g
Tomato oil210 g, dried
Olive oil25 g, drained
For fried dough
Wheat flour50 g
Milk60 g, whole
Red dye liquid3 g
For the Rocio of rice vinegar
Rice vinegar800 g
Tomatoes200 g, sun-dried
FOR THE BASE OF DRIED TOMATOES
Crush the tomatoes at maximum power in a Thermomix for eight minutes at 60 º C and pass through a fine Chinois.
Discard the skin.
FOR DRIED TOMATOES MAYONNAISE
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.
FOR FRIED DOUGH
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.
FOR THE ROCIO OF RICE VINEGAR
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.
FINISHING AND PRESENTATION
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.