4.5
2 ratings

Ajo Blanco Poached Tomato Bon Bon, Mache Idiazabal, and Txakoli Vinegar

By
This poached tomato recipe isn't for the kitchen novice

Do you have what it takes to make these poached tomatoes as pretty as they look in the photo?

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

 

6
Servings
289
Calories Per Serving

Ingredients

For the Ajo Blanco Emulsion:

  • 2 cut and peeled cucumbers
  • 1/2 clove of garlic
  • 1/2 yellow bell pepper
  • 3 yellow tomatoes (remove any excess water)
  • 1/4 Teaspoon xanthan gum
  • 2 bloomed gelatin sheets
  • 2 Ounces txakoli vinegar
  • 2 Ounces blended oil

For the tomatoes:

  • 6 peeled and hollowed on the vine tomatoes
  • 1 Ounce sea salt, such as Maldon
  • 1 Ounce granulated sugar
  • 1 Ounce extra virgin olive oil
  • 6 bunches of mache (lettuce)
  • 3 Ounces idiazabal cheese

Directions

For the Ajo Blanco Emulsion:

Purée all ingredients in a blender. Once all are puréed, strain through chinois and place in a pastry bag. Keep in refrigerator until ready to use.

For the tomatoes:

To peel the tomatoes, you must first put a pot of water to boil.

Fill a medium bowl with ice cubes and water.

Cut an X in the bottom of each tomato with a knife.

Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off (10-20 seconds).

Remove from boiling water immediately and put in ice water to stop cooking process.

The skin should peel off easily. Remove from ice water and pat dry.

Hollow the tomato and season each with extra virgin olive oil and a pinch of sugar and sea salt. Fill tomato with ajo blanco and let sit in fridge until ready to serve.

To Plate:
Grab six plates of choice.

Set tomato with the hole facing down.

Brush each tomato with extra virgin olive oil and sprinkle sea salt, sugar, and black olive dust.

Place a small bundle of mache lettuce on each plate with shaved idiazabal cheese, maldon salt, extra virgin olive oil, and txakoli vinegar.

Enjoy!