Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
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Galbani® Tomato Tartare
INGREDIENTS
2
Medium-large heirloom tomatoes, ripe but firm
2
Medium garlic cloves, minced
1 tsp.
Sea salt
1 tsp.
Freshly ground black pepper
1 tsp.
Dried oregano
4 slices
Galbani Thin Sliced Fresh Mozzarella
Dash
Chili oil
Extra virgin olive oil
Micro basil for garnish
METHOD
Cut tomatoes in half. Remove and discard seeds, juice, and ribs if mealy. Cut in ¼-inch dice and add to bowl.
Combine diced tomatoes, garlic, sea salt, black pepper, and oregano gently. Allow the tomato tartare to marinate for a minimum of 20 minutes in the refrigerator.
Using a metal ring, arrange ½ of the chilled tomato tartare in a stacked circle in the center of a serving plate.
Layer 2 overlapping slices of the Fresh Mozzarella, followed by another layer of tartare, and finish with 2 more slices of Fresh Mozzarella. Remove the ring as carefully as possible to keep the layers of the stack intact.
Drizzle with extra virgin olive oil, a little chili oil, and finish with sea salt and freshly ground black pepper to taste.