Here's what could pair perfectly with your red wine
As much as he loves the chaos of a live kitchen, Sous Chef of The Westin Hyderabad Mindspace, Pramod Chougale also enjoys making delicious dishes for his three-year-old son. “My son loves my pasta. I experiment with the Italian dish and he is my best critique,” says the Pune-based Chef, who has been working in Hyderabad since January this year. For a recent wine tasting event, Pramod created a special dish — Teared Mozzarella and Garlic-infused Tomatoes. “Best paired with red wine,” he informs, adding, “My son will have to wait for more than fifteen years to enjoy this one though.” Pramod shares his recipe of Teared mozzarella, Garlic-infused Tomatoes with single estate olive oil dust, rehydrated plum tomato and basil cress.
Cheese Mozzarella 80gm | Roma Tomato 2 no | Olive dust 2gm | Cheese ricotta 5gm | Chopped chives 2gm | Sumac powder 1gm | Summer red radish 2 slice | Pea Shoot 5 sprigs | Plum Tomatoes 5 no | Basil Cress 3 no | Garlic 2 gm | Pepper Biscuit 1 no
Method of preparation:
■ Blanch the roma tomato and marinate with garlic salt, crushed black pepper and olive oil. Compress in a vacuum machine.
■ Cut the plum tomato into half and rehydrate for six hours at 60°C.
■ Rehydrate the black olive for eight hours at 65°C. Then crush it in a grinder.
■ Whip the ricotta and add chopped chives to it.
■ Sprinkle sumac powder on it.
■ Arrange crackled pepper biscuit in cheese.
■ Arrange teared mozzarella and compressed tomato on a plate.
■ Arrange hydrated plum tomato on the plate.
■ Garnish with summer radish, pea shoot and basil cress and sprinkle olive dust.
■ Use ripe tomatoes.
■ Instead of vacuum machine use sous vide pouch (Ziploc pouch).
■ Place the mozzarella in a strainer for the extra water to be drained.
■ Use the right temperature for rehydrating the back olive (60°C).