• Recipes
  • Chefs
  • Restaurants
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Mince pies

    Christmas

    Salmon

    Venison

    Sea bass

    Christmas pudding

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Tomato water and fennel purée

by Giorgio and Gian Pietro Damini
  1. Tomato water and fennel purée
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

A refreshing blend of fennel and tomato, the Damini brothers recommend using camone tomatoes for these canapés if you can find them. These Sardinian and Sicilian tomatoes develop a unique sweet and salty flavour that gives this dish the edge.

First published in 2015
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Tomato water and fennel purée

  • 400g of tomatoes, mixed
  • 2g of gelatine, powdered
  • 3 fennel bulbs, chopped coarsely
  • 50g of cream
  • salt to season
SAVE RECIPE

Equipment

  • Blender
  • Food processor
  • Muslin cloth
  • Espuma gun
  • N2O cartridge 2

Method

1
Blitz the tomatoes in a blender. Add the gelatine, mix well and freeze for at least 8 hours
  • 400g of tomatoes, mixed
  • 2g of gelatine, powdered
2
Remove the tomato block from the freezer and wrap in a muslin cloth. Place in the fridge to defrost over a container to catch the tomato water. Keep it very cold so it remains a thick liquid
3
Place the fennel in a medium-sized saucepan and cover with water. Simmer over a medium heat until cooked
4
Once cooked, season with salt and blend in a food processor
  • salt to season
5
Place the cream and 350g of the fennel purée in a 500ml espuma gun. Charge with two N2O charges and place in the freezer
  • 50g of cream
6
To serve, prepare cold glasses and pour the tomato water in the bottom. Pipe the fennel foam on top and serve immediately
First published in 2015
Giorgio and Gian Pietro Damini

The only Michelin-starred butchers in Italy take the country’s best meat and use it to create simple, traditional dishes in their artisan shop and restaurant just outside Vicenza.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2024