TEMPURA OF CHARD WITH ROASTED TOMATOES, BUFFALO MOZZARELLA AND BASIL SAUCE
The recipe by Chef Daniele Sebastiani in the Mag 13
INGREDIENTS: (Serves 4)
8 large chard leaves
4 mozzarella Di Bufala
4 ripe San Marzano tomatoes
160g extra virgin olive oil
20g pine nuts
100g rice flour
100g corn flour (starch)
15g baking powder
1 small clove of garlic, finely chopped
15g brown sugar
2 sprigs marjoram
200g cold water
Salt and pepper to taste
Weigh the rice flour, cornstarch, baking powder and put them in the fridge.
Wash the tomatoes, cut in half and season with salt, pepper, the olive oil, brown sugar, garlic and marjoram. Bake at 160 ° C for 60 minutes.
Wash and dry the chard then cut the leaves in half
For the basil sauce, boil the water and in the meantime prepare a bowl with iced or cold water; add the basil to the boiling water for a couple of seconds, remove and dip in the bowl with cold water. Drain and beat with 130g of the oil and the pine nuts.
Cut the mozzarella in half.
Prepare the tempura by whisking the rice flour, cornstarch, baking powder, salt with the cold water.
Dip the chard in the batter and fry at 180 ° C until golden.
Serve the roasted tomatoes overlapping, the buffalo mozzarella and arrange the chard leaves and stalks on top of each other, garnished with a drop of basil sauce.