Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp
Calima
Chef: Dani García
Country: España
City: Marbella (Málaga)
Address: Gran Hotel Meliá Don Pepe. José Meliá, s/n.
952764252lourdes.munoz@solmelia.com
Dani Garcia finds himself at the height of his professional career. 2008 was perhaps the year in which he created best and most, producing dishes with the highest intellectual and material level. Nearly twenty notable formulas sustained by two principles that have defined the work and path of this young chef: to take inspiration from traditional Andalusian recipes, reinventing them according to the canons of haute cuisine, applying the most recent avant-garde techniques, in this case liquid nitrogen, that he tirelessly studies in search of new applications. We stand before an eminent testimony to Andalusian technocracy in which the cultural roots and flavors are perfectly balanced and consummated with technological methods. It is, at the same time, characteristic of Dani’s work to magnify the mise en scène, the impact of the spectacular quality of his cuisine. There could be no more beautiful or colorful staging of his creations.
In a few words, the dish begins in the center with a cold liquified mixture of green tomatoes and green beans (these latter are blanched), perfumed with basil and ginger. Also in the center, the false tomato: a puree of pipirrana (tomato, onion and pepper salad) that appears coated with tomato jelly, taking on the shape of the fruit in question. Surrounding this is a scattering of raw Motril bay shrimp and pieces of raw beans.
The Recipe
Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp
Ingredients
Pipirrana:
- Vine tomatoes 1.6 kg
- Green pepper 150 g
- Onion 75 g
- Olive oil 150 dl
- Sherry vinegar 20 dl
- Salt
For the savory pipirrana meringue:
- Powdered albumin 30 g
- Gelatin 6 sheets
- Liquified pipirrana: 1 liter
Tomato jelly:
- Tomato water: 1/2 liter
- Vegetable jelly: 30 g
- Ruby coloring: 5 g
Green tomatoes and beans:
- Green tomatoes 250 g
- Green beans 100 g
- Salt
- Garlic 0.3 g
- Onion 0.5 g
- Green pepper 0.4 g
- Basil 0.1g
- Ginger
- Olive oil 0.5 dl
- Sherry vinegar 0.5 dl
Other elements:
- Raw, peeled Motril shrimp
- Rings of blanched beans
Method
Pipirrana:
Wash the tomatoes and green pepper in cold water, cut into a brunoise along with the onion, add the ingredients into a mixing bowl or container along with the vinegar, salt and half of the olive oil. Set the other half aside.
Leave to marinate for 3 hours.
For the savory pipirrana meringue:
After leaving to marinate for 3 hours, liquefy the pipirrana and strain through a fine sieve to obtain the desired mixture. Separate out half the liquid set the other half to be heated. Meanwhile, soak the gelatin sheets in ice water to wet them. When the liquid is hot add the gelatin and dissolve. Mix all the liquid together. Add the albumin to a mixing bowl, followed by gradually adding the pipirrana, mixing well to avoid lumps. Set aside for 24 hours.
Shaping the interior of the tomato:
After 24 hours have passed, whip the pipirrana in the mixer, gradually adding the remaining oil to help whip the mixture. Once it takes on the texture of a meringue, set aside in the refrigerator. With plastic wrap and a round mold, add 30 g of the meringue, molding the mixture to give it the shape of a tomato. Freeze.
Tomato jelly:
Heat the tomato water to 90ºC/194ºF, add the vegetable jelly and dissolve well by stirring. Add the coloring and leave until it the temperature drops below 70ºC/158ºF.
Tomato bath (nitro jelly):
Remove the filling from the freezer, take great care in removing the plastic wrap, pierce with a needle and set aside. With the already prepared liquid nitrogen and the jelly at its ideal temperature (70ºC/158ºF), bath the filling with nitrogen, then with the jelly to obtain a very thin layer that covers it completely. Refrigerate.
Green tomatoes and beans:
Blanch the green beans, liquefy them and set aside the juice. Cut the tomatoes, garlic, onion and green pepper. Place everything in the Thermomix, blend and add the basil and ginger. Blend again, salt to taste and strain through a fine sieve.
Combine the bean juice with the green tomato and set aside.
Plating:
At the center of a plate place the green tomato and bean juice perfumed with basil and ginger. Top with the false tomato (the pipirrana coated with tomato jelly) and encircle this with the raw Motril shrimp and rings of raw beans.
Tags: