Tomato stuffed with peperonata, pesto and sesame wafer
INGREDIENTS
4 ripe coppery tomatoes
For the peperonata:
- 2 red peppers
- 2 yellow peppers
- 2 green peppers
- 1 onion
- Salt, Pepper, Extra virgin olive oil
For the waffle:
- 100 gr glucose
- 300 gr butter
- 200 gr isomalt
- 5 gr pectin
- 100 gr water
- 175 gr white sesame
- 175 gr black sesame
For the liquid pesto:
- 80 gr of basil leaves
- 70 gr of grated Parmesan cheese
- 60 gr of toasted pine nuts150 gr extra virgin olive oil
- 1 clove of garlic
- salt
Separately brown the vegetables cut into a fruit salad with oil and add water to finish cooking. Season with salt and pepper and add everything.
Melt the butter and glucose in a saucepan and pour in the previously mixed isomalt and pectin. Bring the mixture to 105 ° C and add 100 g of water.
Remove from the heat and add the sesame. Let it cool and roll into 6g balls. spread them out with a pastry cutter. Cook at 160 for 10 minutes.
Blend Parmesan, pine nuts, basil and garlic clove at maximum speed for 30 seconds. Add oil, salt and blend again at maximum speed until the mixture is smooth, finally filter.
Boil and peel the tomatoes, cut them into ¾ removing the stalk and empty them. Fill the tomatoes with the peppers and the previously browned onion, grease the tomatoes on the outside and bake them at 180 ° C until they have acquired a melting consistency.
Spread the liquid pesto on the bottom of the plate, lay the tomato, above which the sesame wafer will be placed.