Tomatoes - or rather tomatoes, given the variety and typology of different species - are among the favorite fruits of the Mediterranean population in the summer season.
The origin of the tomato is found in South America, when the first explorers of the New World came across this plant with narrow leaflets, with yellow to bright red fruits and generally a very sweet taste.
Tomatoes are part of the Solanaceae family, a very large family of plants which includes very common foods from our most recent tradition, such as potatoes, aubergines and peppers. This family has, among its common characteristics, the fact that it produces a defense molecule for the plant itself: solanine, which in high doses can also be harmful to our body.
To limit the harmful effects, it is recommended to consume these cooked foods; among other things, cooking is the best way to absorb a very important tomato antioxidant, lycopene. If possible, it is best to avoid the green fruit and consume it without the peel.
Excluding solanine, tomato, with small variations between cultivars, is a fruit with high percentages of vitamin C and boasts a carbohydrate content (most of which is in the form of sugars) between 3% and 5%.
A ubiquitous food in the kitchen, it can be used in both sweet and savory recipes. Below, we will think back to a classic of tradition in a savory key.
TOMATOES – SALTED Tiramisu
Ingredients for 4 people
- 12-16 Savory puffs (e.g. thin rosemary puffs or flavored whole wheat/water crackers)
- Filtered tomato water (obtained from peeled tomatoes)
- a drop of warm water
- a drizzle of EVO oil
- a pinch of oregano.
- 200g Cow ricotta (well drained to prevent serum release)
- 150g Philadelphia-style spreadable cheese (or fresh goat cheese if you're looking for a more pungent note)
- 1 beaten egg white (optional, it serves to give the aerated "mousse" effect typical of tiramisu)
- salt qb
- white pepper qb
- 1 grated lemon zest (to degrease the palate).
- 250g Datterino or Cherry Tomato Passata (the naturally sweeter variations on the market)
- 1 teaspoon acacia honey
- 4-5 leaves of fresh Basil.
- 1 tablespoon EVO Oil.
PREPARATION
In a small saucepan, combine the datterino puree, honey, EVO oil, and a pinch of salt. Let it shrink over very low heat for about 10/15 minutes, until it becomes a thick, velvety and full-bodied sauce. Turn off the heat, add the basil broken by hand and let it cool completely (crucial step, otherwise the mousse will fall apart).
In a bowl, sift the ricotta and add it to the spreadable. Work the mixture with electric whisks until you obtain a smooth, lump-free cream. Rule of salt, pepper and lemon zest. If you want an ultra-soft texture, gently fold in the previously whipped egg white in still snow, using bottom-up movements.
Prepare the wet by mixing tomato water (or warm water) with a drizzle of oil and oregano.
Quickly moisten the puff pastry or crackers in the wet (without getting them too soaked to avoid losing the crunch) and create the base on the bottom of the glasses or baking dish.
Spread a generous spoonful of ricotta mousse and spread it.
Spread a layer of sweet cold date sauce.
Repeat (wet puffs, mousse, tomato).
At the top, you can simulate the visual effect by dusting with dehydrated tomato powder, sweet paprika, or pistachio kernels for color contrast and texture.
Let it rest in the refrigerator for at least 2 hours before serving. This will allow the biscuit base to soften slightly, maintaining a consistency identical to Savoyard, and the flavors to blend perfectly.
Enjoy your meal
(Article by Dr. Paolo Gallo)
