Association Culinaire Française promoting French culinary arts in the UK

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Recipe Archive 3

Tomatoes Carpaccio, liquid mozzarella and olives

Created by: Gilles Quillot, chef de cuisine à l'Ambassade de France à Londres

Tomatoes Carpaccio

For 4 people

Market

• 500g of tomatoes 'coeur de boeuf'
• 500g of tomatoes 'black Russian'
• 500g of tomatoes 'green zebra'
• 500g of tomatoes 'tom ananas'
• 1 buffalo mozzarella
• 1 lemon
• 250ml of 'Christmas' olive oil
• salt and pepper
• mixed herbs
• 500g of green olives

Method

1. Peel the tomatoes and cut some regular little squares from the meat of the tomatoes.
2. Pass the leftovers of each tomato in a juicer and keep the juice separated.
3. Juice the olives, heat up gently and add 3 gelatines leaves/litre.
4. Mix the mozzarella, heat up gently and add 3 gelatines leaves/litre.
5. Keep refrigerated and shape with a spoon.
6. Place each square of tomato next to each other to form a coloured grid. Season with salt, pepper, lemon juice and olive oil vinaigrette.
7. Mix each juice with olive oil, salt and pepper. Use it as a sauce.

For this recipe we used products from:

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