Round a tomato recipe
Some history
Tapas owe their name to the Frankish word "tappo", via the Spanish verb "tapar" meaning to close off or cover. Originally a tapa was a slice of bread garnished with cheese or dried meat, used as a lid to cover a glass and keep insects out.
Ingredients
Espuma (foam):
- 20 tomatoes
- 1 garlic clove
- 1 shallot
- salt, pepper
- 6 gelatine sheets
Tapas:
- 4 tomatoes
- 1 garlic clove
- 4 black olives
- 8 basil leaves
- 1 ball of mozzarella
- 1 baguette
Preparation
Prepare the espuma (foam) of tomato consommé :
Mix the tomatoes, garlic, and shallot; add salt and pepper.
Strain the mixture in a tea towel to retrieve the tomato liquid.
Put the gelatine to soak in cold water.
Heat a quarter of the volume of tomato consommé.
Melt the gelatine in it.
Mix well and pour it into the syphon.
Prepare tapas:
Cut the bread slices and wipe them with garlic.
Cut the mozzarella and tomatoes into slices and snip some basil.
Cut up the olives.
Then garnish the tapas and bake for 3min at 250°C.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.