Poached tomato filled with zucchini scapece, peas and basil — Poached tomato filled with minty zucchini ‘scapece’, fresh peas, ricotta and basil.

Ingredients (per serving)

Adjust for servings

1 large ripe tomato
0.5 liter olive oil (for poaching; not all consumed)
1 cup thin‑sliced green zucchini
1 oz aged Italian ricotta, shredded
2 mint leaves, julienned
1 tbsp red wine vinegar
3 basil leaves, chiffonade
2 oz fresh green peas
1 glass red wine (for reduction)
0.5 cup dry malt (for reduction)
Sea salt & freshly ground black pepper, to taste

Preparation

Tomato poach: Submerge tomato in olive oil in a saucepan, weigh with a plate, and seal the pan (foil). Poach at 150°F for 6 hours. Cool, peel, and scoop seeds to create a cavity.

Zucchini ‘scapece’: Slice zucchini; air‑dry overnight if possible. Shallow‑fry lightly, drain, then toss with mint, shredded ricotta, and a splash of red wine vinegar. Fill tomato.

Peas & sauce: Sweat peas with a touch of olive oil, salt and pepper. Separately, reduce red wine with dry malt until syrupy.

Plate: Spoon peas, drizzle reduction, set the filled tomato on top, and finish with extra ricotta and basil.

Tomato & Burrata Tower Contact Chef David