Godrej Sahi Shuruaat Cook Book

Italian Salad with Roman Tomatoes Ingredients Marination Cut the tomatoes into thick slices. In a container add all ingredients olive oil, garlic pods, fresh thyme, flat parsley, torn basil, sugar and sea salt. Immerse the tomatoes in the above mixture overnight to absorb flavor. Combine the ingredients for white balsamic glaze in a small non-stick saucepan. Cook for about 25 minutes on medium heat, stirring occasionally, until the consistency of the mixture is like honey and reduced to about 1/3 cup. To make wild pesto, blanch the arugula and basil leaves for 10 seconds in boiling water and restore in ice water quickly to retain the colour. In a mixer bowl, add blanched leaves, pine nuts, parmesan cheese, garlic, olive oil and ice cubes. Pulse in the mixer for desired consistency, add salt only when required to increase the shelf life. To assemble the salad, on a plate, add a piece of lettuce and place a ring mould over it. Add few slices of marinated tomatoes, spread the pesto and tomatoes layer by layer till the desired quantity. Demould the ring, add the whole Burratta Cheese on top of tomatoes, drizzle the balsamic glaze and garnish with fresh thyme and oregano leaves. Method Tomatoes - 4nos Extra Virgin olive oil - 250ml Whole Garlic pods - 50g Thyme - 5g Flat parsley - 5g Basil leaves -5g Demerara sugar - 1tbsp Sea salt - As required Wild Pesto Arugula lettuce - 10g Basil leaves - 5g Extra virgin olive oil - 15ml Pine nuts - 5g Parmesan cheese - 10g Garlic - 5g Ice cubes White Balsamic Glaze White balsamic vinegar - 1 cup Sugar - ¼ cup Godrej Sesame Oil - 2tbsp Burratta Cheese - For garnishing Executive Chef, Mirador Hotel Chef 26