Fried Tomatoes on Stracciatella (aka Caprese 2.0)
Recipe by Albrecht Steinbach
A perfect, easy to make late summer dish with just a few ingredients. As such, the dish is highly dependent on the quality of the ingredients, in particular the tomatoes (ideally homegrown). The fried tomatoes are inspired by a recipe from Alain Ducasse’s cookbook “Ducasse Nature”.
Course: Insalate e antipastiCuisine: Italian, FrenchDifficulty: Easy
Servings
+
-
2
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
4–5 4–5 normal-sized tomatoes
250 g 250 Stracciatella (the inner core of Burrata)
Garlic (4–5 cloves or more)
Vermouth (alternatively, wine or vinegar + water)
Basil (leaves and blossoms, if available)
Salt
Pepper
Butter
Olive oil
Directions
- Wash the tomatoes, remove the stem base and halve the tomatoes horizontally.
- Heat a knob of butter and some olive oil in a frying pan over high heat. Once hot, add the tomatoes with the cut surface facing downwards. The tomatoes should fill up the entire pan. Reduce the heat after approximately five minutes.
- While the tomatoes are frying, finely slice the garlic. Place the stracciatella on a large plate. Coarsely chop the basil leaves.
- Once the tomatoes are nearly ready and almost softened up to the top, deglaze with vermouth (or alternative). Add the garlic slices shortly thereafter directly into the sauce (not on top of the tomatoes). Reduce until the sauce is creamy (if the tomatoes require more time, simply deglaze and reduce again).
- Add salt and pepper and place the tomatoes on top of the stracciatella, pour the sauce all over. Add lots of basil (leaves and blossoms). Ideally matched with baguette and a glass of rosé. Enjoy!
Equipment
- Large frying pan
- Large serving plate
- Sharp knife
Notes
- Ideally matched with baguette and a glass of rosé.
- The dish is highly dependent on the quality of the tomatoes – homegrown is best.