Inspiration Eef at RESTAURANT AS
1 Ciabatta or 6 slices of Foccacia
2 cloves of garlic crushed
1 ½ dl olive oil
750 g small tomatoes (heirloom)
2 red peppers pointed (punt paprika’s)
1 clove of garlic OR MORE !!
, I sprig of thyme, 1 bay leaf
Salt and pepper
Oil from the peppers plus extra olive oil (2 ½ dl altogether)
4 tbsp tomatoes pulp (soffritto)
1 tbsp – 2 tbsp vinegar
Salt and pepper
A little salad: – rucola, little gems, mesclun, cucumber
Mozzarella or Burrato shredded or feta
Cut the bread into chunks, toss in the olive oil and garlic and roast in the oven at 180 degrees, until golden brown, place on draining paper and sprinkle well with salt.
Cut the tomatoes in halves or quarters
Place the red pointed peppers in aluminium foil in the oven with a little oil, garlic, thyme and bay leaf. Bake for 20 -30 minutes until softer, peel. You can also grill them over a fire. Until charred, then cover and allow to steam, to be able to peel easily.
Cut into strips
Retain any juices running out of the peppers for the dressing, cut the peppers into pieces.
Mix the paprika juices with oil, tomato pulp and the vinegar and season well.
Shred the basil and the mozzarella into pieces
Wash the salad and tear into pieces
Toss the bread in the dressing, then carefully mix with the tomatoes and salad, pile onto the plates and place the mozzarella and basil leaves on top
Alternative topping instead of mozzarella
Mascarpone cream with horseradish and spring onions
Inspired by Darina Allen’s Heirloom Salad from her book
30 years at Ballymalloe by Darina Allen.
I was just there in my camper van on a trip and spent some time at her school and stayed in her house
2-½ dl mascarpone cream
3-5 tbsp milk
1-2 teaspoons horseradish cream, for those who wish wasabi!
1 tbsp pine nuts optional for me!
2 tsp herbs to your choice, basil, chives, tarragon, chervil
2 spring onions very finely sliced
Sea salt, ground black pepper
Soften the mascarpone with the milk, stir in the horseradish, nuts, spring onions and herbs of your choice, season well. Leave to stand for at least 30 minutes
Serve separately with the salad