Tomato water and fennel purée

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
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Ingredients

Metric

Imperial

Tomato water and fennel purée

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

Equipment

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

Method

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
  • salt to season
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
First published in 2015
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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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