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Ice cream Bruschetta, for a fresh spring with friends

Bread pods, extra virgin olive oil ice cream, the scent of hot peppers, dried tomatoes and crispy balisico

Ingredients for 4 people

For the ice cream
Low-fat yogurt , 260 gr
Extra virgin olive oil , 100 gr
Sugar syrup 32 ° Baume , 115 gr

For the preparation
Sammarzano tomatoes , 600 gr
Garlic, 1
Sourdough bread , 1 ½ kg draft
Salt Crystals Trapanese , 50 g
Dried whole chillies , 5 g
Granulated sugar, 10 g

execution
Blend with a hand blender, the ingredients for the ice cream and put in ice cream maker. Soften the tomatoes in the oven seeded at 130 ° for 1 hour, seasoned with a little salt , sugar and oil. When cool peel and pass through a sieve. We will get the puree so that will be the basis of our preparation . Sprinkle the bread with water and then wrap it in plastic wrap and let rest in refrigerator for 2 hours, then slice it thin and toast in the oven with olive oil and salt for 4 minutes at 180 °. At this point, place the tomato puree as the base, on top of a scoop of ice cream with oil, salt crystals on the surface of the discovery of the tomato, crispy basil, the wafer of bread over which we have little lightly rubbed with raw garlic and complete chili finely blended with sugar on board flat and a "round " of olive oil .

by Matia Barciulli
05 may 2014, Food Notes > Cooking recipe

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