Hi, I’m Francesco Apreda, I’m here in my new location, The Pantheon Iconic Hotel. We’re here in the restaurant Idylio by Apreda. Today is an important day, we’ll be talking about carpaccio. In this case, a vegetable one as we’ll be playing with white turnip, Buffalo mozzarella and Floregano, a very interesting oregano flower.
The ingredients for this dish are: Buffalo mozzarella, cardamom leaves, fried capers, capers powder, Floregano flowers, Red Mustard, Zallotti Blossom, cardamom, white turnip, fresella, water and tomato pulp, soy sauce, olive oil, salt, celery brunoise and pepper.
I’ll tell you about the first preparation as we made it beforehand, it needs 12 hours. It’s water and raw tomato pulp. We’re simply blending 600 gr of cherry tomatoes, together with 4 gr of salt, 4 gr sugar and 4 ml of white wine vinegar.
It all has to be blended well until it becomes a very homogeneous pulp, then it is moved in a filter, gauze or very fine chinoise for the whole night or, at least, 12 hours to let the tomato water seep down.
Once we extract all of the water, we’re taking the tomato pulp and seasoning it with a celery brunoise, first peeled, then cut in small cubes, raw. We’re then adding some cardamom seeds and crush them before we add them to our tomato pulp.
A pinch of salt, some olive oil. The second step in the recipe is to season the fresella with our tomato water. We’re soaking it, so it takes in the flavor and softens lightly at the same time. We’re then adding some olive oil and soy sauce, letting it stand for about 2-3 minutes.
In the meantime, we’re preparing the turnips. The technique here is in osmosis. We’ll use the tomato water to incorporate it inside this turnip. We’ll slice it very thin. In this case, I’m using a knife, but you can also use a slicer or a vegetables mandoline.
We’re cutting it with a ring so we can obtain more precise circles, then, as I was saying at the beginning, we’ll place the turnips inside our bag for vacuum sealing. We’re adding the tomato water, then the cardamom leaves.
To let the aroma out, we’ll be lightly pressing them, then putting them inside the bag, in this way. We’re then moving to the vacuum machine. We’re closing it very tightly, so all of the liquid inside and the cardamom, as well, are absorbed into the turnip.
In this way. Once the fresella is lightly sponged, we’re crumbling it. Once we vacuum sealed our turnips with cardamom and tomato water, we’re bathing them in boiling water for 10 seconds, to then cool it down in ice and water, so the cardamom gives off its aromas.
This happens at higher temperatures, but since we don’t have to cook the turnips, just marinate them, we’re quickly bathing them in hot water for 10 seconds, to later move them into water and ice. The result are turnip slices, aromatized with tomato and cardamom.
We have all the components for our third carpaccio, so we’re plating it. Let’s begin by placing on the base if the plate the fresella, slightly seasoned and soaked in tomato water and soy. We’re covering it with mozzarella slices, that must be at room temperature.
We’re then covering the spaces with tomato sauce. Then we’re opening the bag with turnips in osmosis. It will release a liquid, a tomato juice aromatized with cardamom. We’re adding a drizzle of olive oil, a pinch of salt, we’re emulsifying it and season the mozzarella with it.
A bit of ground pepper. And we’re finishing the plate with the thin slices. Then the capers powder. It’s made with capers, washed and dried, dehydrated until the water is extracted completely, then blended with a cutter.
Some fried capers, the same capers has to be washed, dried well and then fried in peanuts seeds oil. We’re now moving on to the decorations. As we said before, we’re finishing it with these Floregano petals, an oregano flower with a very intense oregano flavor.
Some Red Mustard, it’s important in this plate as it gives it a mustard scent, slightly more invasive for the dish. At last, Zallotti Blossom. It’s a basil flower with a slight aftertaste of basil and also mint.
A drizzle of extra virgin olive oil. We’re finishing our carpaccio round up with this vegetable carpaccio, based on white turnip. Have fun, and happy cooking to everyone!