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Fish and Seafood
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Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Tomato water and fennel purée

by
Giorgio and Gian Pietro Damini
Tomato water and fennel purée
  • Canapé
  • medium
  • 4
  • 45 minutes, plus 8 hours freezing time

PT45M

PT8H

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Ingredients

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Tomato water and fennel purée

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Equipment

  • Blender
  • Food processor
  • Muslin cloth
  • Espuma gun
  • N2O cartridge (2)

Method

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1
Blitz the tomatoes in a blender. Add the gelatine, mix well and freeze for at least 8 hours
  • 400g of tomatoes, mixed
  • 2g of gelatine, powdered
2
Remove the tomato block from the freezer and wrap in a muslin cloth. Place in the fridge to defrost over a container to catch the tomato water. Keep it very cold so it remains a thick liquid
3
Place the fennel in a medium-sized saucepan and cover with water. Simmer over a medium heat until cooked
4
Once cooked, season with salt and blend in a food processor
5
Place the cream and 350g of the fennel purée in a 500ml espuma gun. Charge with two N2O charges and place in the freezer
  • 50g of cream
6
To serve, prepare cold glasses and pour the tomato water in the bottom. Pipe the fennel foam on top and serve immediately
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Giorgio and Gian Pietro
Giorgio and Gian Pietro Damini

The only Michelin-starred butchers in Italy take the country’s best meat and use it to create simple, traditional dishes in their artisan shop and restaurant just outside Vicenza.

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