1 each large tomato
1/2 liter of olive oil
1 cup of thin sliced green zucchini
1 ounce of sheered aged Italian ricotta cheese
2 leaf of julienne fresh mint
red wine vinegar
3 basil leaf chiffonade
2 ounces of fresh green peas
1 glass of red wine
1/2 cup of dry malt
Olive oil poached tomato filled with green zucchini "scapece" on fresh green peas and red wine reduction sauce.
In a pan poor in the olive oil then immerse the vine ripe tomato and cover with the small plate to allow the tomato will be all cover in the oil even during the cooking time. Seal the pan with plastic wrap follow by the aluminum foil, put it in the preheat oven at 150 degrees for at 6 hour, this allow the tomato to be gently poached and slow cooked under the oil and absorb all the flavor. After the time remove it from the oven and completely chilled until room temperature. As soon you will remove the tomato the skin it will be easy to remove. Place the tomato in the refrigerator for 10 minutes and then remove the inside seeds by creating a cavity where it will be filled with the sliced green zucchini, already let it them dry out over night, fried it and dry it again over a paper towel; tossed with julienne mint and the fine sheered aged ricotta, spray a touch of red wine vinegar and filled the tomato.
Sweat the green peas in a small sauce pan with a little of olive oil and sea salt and black pepper, reduce the glass of wine with the dry malt until syrup consistency. Using a bowl plate put the wine reduction in the middle then add the sweat green peas, topped with green zucchini "scapece" stuffed olive poached tomato, garnished with more aged Italian "ricotta" cheese.