This recipe and photo are from the
Tra Vigne Cookbook
by Michael Chiarello.
Michael says, "The flavor depends completely on the tomatoes,
so make this dish only if you have in-season, ripe tomatoes. Spike the martinis, if you
like, with a splash of pepper vodka or grappa."
These Fresh Tomato Consommé Martinis are absolutely beautiful, as well as refreshing!
Don't forget to check out my
Spanish Paella Dinner Menu (with recipes) using this delicious
Mozzarella Martini with Fresh Tomato Consomme as a palate cleanser.
Mozzarella Martini with Fresh Tomato Consommé Recipe
Recipe Type:
Appetizer,
Beverage,
Tomatoes,
Mozzarella Cheese
Yields: 4 servings
Prep time: 15 min
Ingredients:
3 to 4 pounds vine-ripened
tomatoes plus 1/2 tomato, cut into 4 wedges*
Sea salt and freshly-ground pepper
4 fresh
mozzarella cheese bocconcini, each 1 inch in diameter**
4 cherry
tomatoes
About 1 1/2 teaspoons basil-flavored
olive oil (optional)
8 large fresh
basil leaves, cut into very fine chiffonade
* It is impossible to give a specific amount for the
tomatoes because how much "water" a tomato releases depends on many factors,
including the growing season and the variety. You will need enough tomato water to fill
your martini glasses, so measure their capacity, probably something between 5 and 9 ounces
each.
** Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preparation:
Chill
Martini Glasses in the freezer or refrigerate
an hour ahead of serving. NOTE: For the most
stunning presentation, make sure the glasses are heavily frosted (a freezer gives a heavy frost).
Peel, seed, and chop the tomatoes. Season lightly with salt and pepper;
place in a sieve suspended over a bowl and refrigerate for several
hours. As the tomatoes release their juice, it will fall into the bowl,
giving you an almost gin-clear liquid with lots of flavor.
NOTE: If the tomato water is not clear, pour it through a fine mesh strainer. Season
the tomato water to taste with salt and pepper and refrigerate until
very cold. Reserve the tomato pulp for another use.
Halve or quarter the fresh mozzarella bocconcini if they are larger than 1
inch in diameter. Thread a tomato wedge, a bocconcini piece, and a
cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season
with salt and pepper and drizzle with basil oil, if desired.
Working quickly, divide the tomato liquid among the chilled martini
glasses. Balance the skewers on top of the glasses, then sprinkle the
basil chiffonade over the skewers. Serve immediately.
Makes 4 servings.
