Tomato water and fennel purée

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A refreshing blend of fennel and tomato, the Damini brothers recommend using camone tomatoes for these canapés if you can find them. These Sardinian and Sicilian tomatoes develop a unique sweet and salty flavour that gives this dish the edge.

First published in 2015




Tomato water and fennel purée

  • 400g of tomatoes, mixed
  • 2g of gelatine, powdered
  • 3 fennel bulbs, chopped coarsely
  • 50g of cream
  • salt to season


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


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
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
Place the fennel in a medium-sized saucepan and cover with water. Simmer over a medium heat until cooked
Once cooked, season with salt and blend in a food processor
  • salt to season
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
To serve, prepare cold glasses and pour the tomato water in the bottom. Pipe the fennel foam on top and serve immediately
First published in 2015

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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