This is all about the tomatoes, so get as many different varieties as you can: red, green and yellow; baby plum, cherry and vine. They also look great if they are not cut in uniform fashion: smaller tomatoes should be halved, while larger ones should be cut into wedges or sliced. You can prepare all the elements for this in advance; the wasabi and herb-filled mascarpone, the pickled shallots, the chopped tomatoes, the toasted nuts. Just keep them separate and put the dish together just before serving.
250g | mascarpone |
1 tbsp | wasabi paste |
10g | chives, finely chopped |
10g | tarragon, finely chopped |
1 | spring onion, finely sliced (20g) |
2 | banana shallots, thinly sliced widthways (100g) |
2 tbsp | pedro ximénez sherry vinegar (or another good-quality sweet sherry vinegar) |
1 tbsp | olive oil |
1kg | mixed tomatoes, cut into a mixture of slices and wedges, 1cm thick |
20g | pine nuts, toasted |
5g | mixed basil leaves (plain, purple and micro-basil) or just plain basil, to garnish |
coarse sea salt and black pepper |
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