Chilled Organic Tomato SFogliata with Dungeness Crab

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke

    ckoetke

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    Tomato "SFogliata"
    -16 ea. tomatoes large organic, blanched, skinned
    -1 avocado peeled, pitted, 1/8 diced
    -1 cup cucumber peeled, seeded, 1/8 inch diced
    -1/2 cup lettuce romaine, stem removed, 1/8 inch diced
    -1/2 apple golden delicious, peeled, seeded, 1/8 inch diced
    -3T mayonnaise
    -to taste salt sea, fine ground
    -to taste pepper white, ground from a mill


    Tomato Coulis
    -6oz tomato ripe, organic, blanched, skinned, seeded
    -1/2 oz. vinegar sherry wine
    -1/2 oz. tomato ketchup
    2 drops tabasco


    -to taste salt sea, fine ground
    -to taste pepper white, ground from a mill
    -1/4 oz oil olive, extra virgin


    *Blend all ingredients in a blender until smooth. Strain and refrigerate.

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    1. Cut a very thin slice off the stem, and then cut another slice off the tail end.
    2. Scoop out the flesh and the seeds. You should have a rectangle shaped tomato, which form the layers of the "SFogliata".
    3. In a bowl, combine the remaining ingredients.
    4. Layer the tomato and crab mixture using four layers of tomato and three layers of crab.
    5. Trim sides using a sharp knife.
    6. Arrange the completed "SFogliata" on a chilled plate along with the tomato coulis and serve at once.
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