Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette
Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen. Garlic butter-fried croûtons on the side..
Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette
2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered
1 clove garlic, smashed
1 tablespoon pastured butter
1 thick slice bread, crusted and cubed
2 fresh striped cavern tomatoes
fresh basil leaves for garnish
2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces
Core and split the tomatoes across the equator. Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes. Set aside to cool.
Combine the vinegar, fennel pollen, salt and pepper together in a bowl. Whisk in the olive in a slow, steady stream until completely incorporated. Stir in scallions, basil and oregano and refrigerate 20 minutes.
Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes. Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.
To assemble, arrange two tomato halves on a chilled salad plate. Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette. Garnish with basil leaves and serve immediately.
Spanish Kale and Chorizo Soup
Here’s a simple, nourishing soup of homemade bone broth, Spanish cooking chorizo, Arroz bomba de Calasparra, fresh garden vegetables, fennel pollen and oregano..
Spanish Kale and Chorizo Soup
Kale is extraordinarily high in Vitamin K (778%) and is an excellent source of beta-carotene and Vitamins A and C.
1 quart homemade chicken stock
1 tablespoon Spanish olive oil
1/3 pound Spanish cooking chorizo, thinly sliced
1 Spanish onion, cut into 1/2 inch dice
2 Roma tomatoes, cored and diced
1/4 cup soft sun-dried tomatoes, chopped
1-2 Danvers carrots, oblique-cut
1-2 celery stalks, bias-cut
1-2 green garlic bulbs & tops, thinly sliced
1 cup kale, rinsed, ribbed and cut into chiffonade
1 tablespoon fennel seed
1 teaspoon fennel pollen (optional)
1/2 teaspoon crushed red chili
1 teaspoon dried wild mountain oregano
1 teaspoon freshly-ground black pepper
1/2 cup Arroz bomba de Calasparra or other good paella rice
sea salt
Sauté carrots in olive oil until about 2/3 done. Add sausage, celery, onions, fennel seed and rice and stir to coat. Sauté until onions are opaque, about 3 minutes.
Add tomatoes, sun-dried tomatoes and chicken stock and simmer 15 minutes. Add green garlic, kale, chili and oregano and simmer until rice done, about 15 minutes. Season to taste with sea salt and freshly-ground black pepper, then ladle into bowls and drizzle with a little olive oil. Finish with a sprinkle of fennel pollen.
This recipe can be easily adapted for a vegetarian diet by substituting vegetable stock and eliminating the chorizo.
