As I have told you in last Sundays post me and my kids were thrilled with the recipe in Alain Ducasse’s Puur Natuur cookbook.
I have tasted the original version but Mushi and Missy have made their own interpretation of this recipe. One with just some extra pasta and mozarella, the other with some chickpeas, mozarella, pasta and herbs. I am fine with it as long as they eat their veggies with a smile you won’t hear me complain.
Last night I even served it to Mr Husband who was a little bit reluctant when he first saw his plate (like tomato and some kind of ice cream – seriously?) but really loved the taste and texture. I even got the compliment it was like the Hertog Jan tomato dish we have eaten last September. (I just love the guy, comparing this to Hertog Jan, is he for real?)
So….nothing more to say..do try this at home!
- For the granité:
- 1 big fleshy tomato without peel and seeds
- 4 leaves of basil
- 1 tsp of extra vergin olive oil
- pepper and sea salt
- For the tomato sauce:
- 4 roma tomatoes, peeled
- 1 clove of garlic peeled
- 1 tbsp of olive oil
- 1 tsp of white sugar
- For the concassé:
- 2 handsfull of different cherry tomatoes cut into small pieces
- pepper and seasalt
- extra vergin olive oil to season
- Optional: mozarella, chickpeas, pasta, aragula, basil...
- Start with the granité by mixing all the ingredients and putting them in a small plastic bag. Put this bag in the freezer and squeeze every 10 minutes for the desired effect - small grits of tomato granité.
- While the concassé is in the freezer you can start by preparing your tomato sauce. Put the tomatoes with the garlic and olive oil in a frying pan with a lid. After 5 minutes add the spices and sugar and let it simmer for about 10 minutes. Squeeze the tomatoes into a puree and let them cool down.
- Chop the tomatoes for the concassé and spice them with olive oil, pepper and salt.
- When dressing your plates start with the concassé, top with the tomato sauce and finish with the granité.
- Add you optional servings and enjoy your meal!!