Ingredients for 2 glasses
- Beefsteak tomato: 1 large (about 250/300 g)
- Pan Da Re Organic Farrottini: 60 g
- Salted capers: 1 tablespoon (desalted)
- Caper berries (cucunci): 2 for garnish
- Fresh basil: 6-8 leaves
- Garlic powder: to taste
- Extra virgin olive oil, salt and pepper: to taste
Preparation
- Peeling the tomato: Make a cross-shaped incision at the base of the tomatoes and immerse them in boiling water for about 20-30 seconds. Drain, transfer to ice water, and peel easily.
- Draining: Cut the tomatoes in half, remove the seeds and the vegetation liquid. Sprinkle with a pinch of salt and let drain in a colander for 2-3 hours so they lose their excess water.
- Seasoning the tartare: Finely dice the flesh (knife-chopped). Transfer it to a bowl and season with salt. Add a dusting of garlic powder, freshly ground pepper, the finely chopped capers, and the hand-torn basil leaves. Mix gently.
- Farro crumble: Coarsely crumble the crunchy farro breadsticks into a bowl. Dress with a generous drizzle of extra virgin olive oil to make them tasty and glossy.
Plating
- Take two clear serving glasses.
- Create the base by spreading the farro breadstick crumble on the bottom.
- Layer the seasoned tomato tartare on top, smoothing it lightly without pressing too much to preserve its freshness.
- Garnish the surface with a caper berry and a small fresh basil leaf. Serve immediately to preserve the crunchiness of the base.