Ensalada Caprese Latina
Shared by Luis Fernando M. of Chicago, IL
When Ready to Plate: 1.- Spoon 2 ounces of the Red Pepper and Mulato Puree in the lower middle of each plate (at the 6 O’clock position) and with the tip of the spoon drag it towards the middle right part of the plate (at the 3 O’clock position) to create a swoosh. 2.- Place each Napoleon in the lower middle part (at the 6 O’clock position) of each plate. 3.- Place 2 ounces of the Quinoa and Micro Lemon Basil salad in the upper middle part (at the 12 O’clock position) of each plate. 4.- Place one slice of the Bolillo Toast diagonally across the Quinoa and Micro Lemon Basil Salad (at the 9 O’clock position) 5.- Wipe the plates cleaned with cheesecloth slightly moisten with vodka and serve.
Prep Time:
30
Cook Time:
20
Total:
50
Ingredients
- 12 oz. Fresh Galbani Mozzarella Cheese, cut in 1/4 inch slices
- 4 Green Tomatillos, peeled
- 3 oz. Black Quinoa
- 6 oz. Vegetable Stock
- 1 oz. Micro Lemon Basil
- 6 oz. Fresh Red Pepper
- 1 Mulato Pepper, dried
- 1 oz. Shallots, minced
- 1 1/2 oz. Olive Oil, separated
- 3/4 oz. Dry White Wine
- 1 1/4 Quality Chicken Stock
- 1 Bolillo Bread, cut in 1/4 inch slices
- Salt, to taste
- Whole Peppercorn Blend, to taste
Directions
1.- Preheat an oven to 375°F. 2.- Wash the Tomatillos under cold water then pat dry and cut into slices about 1/4” in thickness. 3.- Place the slices in a roasting sheet pan and sprinkle with salt and Extra Virgin Olive Oil. Place in oven and cook until cook but still firm. Once done, remove them from the oven and allow to cool until ready to plate. 4.- Hydrate the Mulato Pepper in warm water until the pepper is soft. Remove the pepper from the water, seed the pepper, and cut it into thin strips 5.- Cut the fresh red pepper in haft lengthwise, remove the seeds, and dice the pepper into squares. Toss the pepper in a little Olive oil and roast in over until slightly charred. Once done, remove from oven and set aside. 6.- In a small sauce pan, heat 1 ounce of the olive oil, add 1/2 ounce of shallots and until translucent but not browned. 7.- Add the vegetable stock and bring to a boil. Add the Quinoa, and simmer for 20 minutes. Season with Salt and freshly grind peppercorn blend. 8.- Once the Quinoa is done, spread the Quinoa into a sheet pan and allow to cool. 9.- In a sauté pan, heat the remaining 1 oz of Olive oil and cook the Mulato pepper, roasted peppers and remaining shallots until they are tender. Season with Salt and freshly grind peppercorn blend. 10.- Deglaze the pan with white wine. 11.- Add the stock and reduce the liquid to approximately half of its original volume. 12.- Place the mixture in a blender and purée until smooth. Taste and adjust seasoning if needed. Cool the puree down and set aside until ready to use. 13.- Once ready to plate, cut the Galbani Mozzarella into round slices about 1/4” thick. 14.- In a mixing bowl, combine the Quinoa and the Micro Lemon Basil and toss with a little bit of Extra Virgin Olive oil, Salt and freshly grinned peppercorn blend. Set aside. 15.- Make 4 Napoleons by placing 1 slice of Mozzarella, then placing one slice of Tomatillo, then 1 slice of Mozzarella, then one slice of Tomatillo again. 16.- Cut the Bolillo bread into thin slices, drizzle each slice with Extra Virgin Olive Oil and toast in counter top toaster oven until golden brown
