Serves 4 as an entree
In 2014 we had the privilege to explore the food mecca of Paris and totally expected to fall in love with Parisian food. We did… but also fell completely head over heels with the local Italian restaurant “I Ghiotti Bistro Italiano”.
The inspiration for this recipe comes from a dish that Nikki went back for two nights in a row. Fresh, succulent and profiling seasonal produce that is showcased at its best… perfectio! In New Zealand we struggle at times to find tomatoes that are harvested with the ripe, full flavours that Europe can offer.
To ensure that the flavours are at their best we have roasted the tomatoes… but if you are lucky enough to have fresh tomatoes from your garden full of NZ sunshine then dice, drizzle with olive oil and balsamic and serve.
Ingredients
- 6 medium tomatoes, halved
- 15-20 red and yellow cherry tomatoes
- 4 cloves garlic, skin on
- 3 Tbsp good quality olive oil
- 1 orange kumara
- Canola oil – for frying
- Salt and pepper
- 2 x radishes – sliced thinly on the mandolin
- 1 large ball buffalo mozzarella (or burrata if you can get it)
- Handful fresh basil leaves
- Good quality olive oil – to serve
- 2 tsp Balsamic Crema
Method
- Heat oven to 125°C
- Drizzle olive oil over tomatoes and garlic and roast uncovered for 45-60 minutes until soft. Season and set aside.
- Peel kumara and then shave into thin strips with a peeler or mandolin.
- Deep or shallow fry in canola oil for 1-2 minutes until crisp and golden, drain on paper towels and sprinkle with sea salt and ground black pepper. Set aside.
- Thinly slice radishes.
To serve
- Drain mozzarella and tear into pieces.
- Randomly place roasted tomatoes on the plate, along with radish, buffalo mozzarella, roasted garlic and kumara chips.
- Drizzle with olive oil and balsamic creama.
- Garnish with fresh basil leaves.
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