Ottolenghi's tomatoes with wasabi mascarpone and pine nuts
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- Makes6 servings
Photo, Jonathan Lovekin.
This is all about the tomatoes, so get as many different varieties as you can: red, green, yellow, baby plum, cherry, and vine. They also look great if they are not cut in uniform fashion; smaller tomatoes should be halved, while larger ones should be cut into wedges or sliced.
Ingredients
9 oz/250 g mascarpone
1 tbsp wasabi paste
1/3 oz/10 g chives, finely chopped
1/3 oz/10g tarragon, finely chopped
1 green onion, thinly sliced (3/4 oz/20 g)
2 shallots, thinly sliced widthwise (3 1/2/100 g)
2 tbsp Pedro Ximénez sherry vinegar, or another good quality sweet sherry vinegar
1 tbsp olive oil
2 1/4 lb/1 kg mixed tomatoes, cut into mixture of slices and wedges, 1/3inch/1 cm thick
3/4 oz/20 g pine nuts, toasted
1/5 ox/5 g mixed basil leaves, (plain, purple and micro basil, or just plain basil), to garnish
coarse sea salt and black pepper
Instructions
Place the mascarpone, wasabi, chives, tarragon, and green onion in a bowl with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.
Place the shallots in a separate bowl with the sherry vinegar, oil, and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.
To serve, divide the mascarpone among six plates and spread it out to form a thin layer. Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go. Season with a scant 1/2 teaspoon of salt and a good grind of black pepper and serve.
You can prepare all the elements for this in advance—the wasabi and herb-filled mascarpone, the pickled shallots, the chopped tomatoes, the toasted nuts. Just keep them separate and put the dish together just before serving.
Recipes and photos from NOPI ©2015 by Yotam Ottolenghi, LLP. Published in Canada by Appetite by Random House.