Gianni Dezio's recipe: tomato cream, stracciata and basil

Ingredients:

500 gr of ripe tomatoes 

50 gr of fresh basil

250 g of fresh cow's milk Stracciata

20 ml of lemon juice

Extra virgin olive oil

Salt, pepper and chilli powder

For the basil oil:

Pour 50 g of basil into the bimby (replacing a blender) and 100 g of EVO oil. Bring to 70 degrees for about 5 minutes. Pour everything into a sieve and strain to obtain a bright green flavored oil.

For the cold tomato cream:

Split the ripe tomatoes, collect the seeds and keep them aside. Put the rest in a saucepan and proceed to cook over a gentle and slow heat (as for homemade preserves). Turn off after about 10 minutes, blend and sift. In the meantime, cool everything.

For stale bread wafers:

Thinly slice the bread, arrange it on a baking tray and drizzle with a drop of oil. Toast in the oven at 180 degrees for 10 minutes until crispy wafers are obtained.

Plating:

Once the tomato cream has cooled, season with salt, pepper, a pinch of chilli pepper and the lemon juice. Arrange it on the bottom of the plate. Add the tomato seeds, the stracciata and complete with the bread wafer and the basil oil.