TWO BIO CHEF PAOLO SARI RECIPES: «CAPRESE» AND «BRUSCHETTA »

BIO CHEF PAOLO SARI DISCLOSES HIS RECIPE OF «CAPRESE» SALAD

by Polo Sari

MONACO. Hi guys, I am Paolo Sari, the only Michelin Starry&Certified Bio Chef in the world inviting you to join me in my Kitchen. Today, I wish to disclose delicious versions of the famous “caprese” salad and of the “bruschetta”,  to enjoy together the Mediterraean Summer!

Tomatoes in my gardens above Monaco

In 2015 and 2016 I planted exclusively Ox heart tomatoes and cherry tomatoes in my vegetable gardens above Monaco. In 2017 I recovered seeds from some ancient biological and autochthonous varieties: Crimean black, pineapple yellow and green zebra. Varieties and colors of tomato enhance the Mediterranean cuisine. We strictly use tomatoes cultivated in our gardens on the Côte d’Azur, from June to October. Tomatoes are loaded with many health benefits. In fact, they are incredibly versatile and can be prepared in a seemingly endless number of dishes, as well as being great to eat alone. In our bio-cuisine recipes we use tomatoes for sauce (Cooked tomatoes produce even more lycopene), spaghetti, salad, bruschetta, fish sauce or simply with good mozzarella bufala. A little secret? The tomato must always be collected fresh, well ripe and never stored in a refrigerator.

MY EXCLUSIVE “CAPRESE”RECIPE

Serving: 4 people

Preparation time: 20 minutes

Ingredients:

2 oxheart tomatoes
200g of cherry tomatoes
200g of yellow variety tomatoes
4 mozzarella bufala 200g each
1 small basil plant
Extra virgin olive oil variety “Taggiasca – I Bio Attitude”
20 olives “Taggia variety”, pitted
Fresh ground pepper
10 anchovies
Lemon Zest
Salt “Fleur de sel”

Method:

Sliced mozzarella must be used at room temperature.

Wash and dry the tomatoes.

Boil the ox heart tomatoes for 30 seconds to peel them thoroughly.

Cut them horizontally in half, drain water and take out seeds with a spoon.

Season with salt, basil, pepper and oil and marinate for 15 minutes.

Slice the cherry tomatoes into quarters and set them to marinate for 15 minute.

Clean the anchovies thoroughly and marinate the fillets with extra virgin olive oil, pepper, salt and lemon zest.

Plating:

Place the mozzarella slices and the ox heart tomatoes side by side on a plate.

Fill the ox heart tomatoes with cherry tomatoes and olives.

Add a dash of extra virgin olive oil.

Garnish with olives, anchovy fillets, and some basil leaves

 

ANCHOVY FILLETS AND TOMATOES FROM THE GARDEN IN “BRUSCHETTA”

Time: 30 minutes

Ingredients for 4 people: 30 salted Mediterranean anchovy fillets; one spoon of 100%extra virgin olive oil; salt and pepper to season. For the “bruschetta” bread: 5 cl of 100%extra virgin olive oil; half clove garlic, crushed; 10 cl of anchovies stock; 100 grams of Liguria local olives, crushed to a puree; 1 traditionally baked bread. Decoration must be made with some fresh vegetables: 4 pieces of organic mini-marrows; 20 small tomatoes“datterino”; 20 small pieces of dried tomatoes; 2 spoons of 100%extra virgin olive oil; salt and pepper to season; fennel’s and basil’s leaves.

The recipe:

– Put in a pan one spoon of 100%extra virgin olive oil and the garlic. Add the anchovy’ stock and the olives‘ puree and blend until reaching a soft preparation.

– Cut the bread to form 30 dice 3 cm thick, soak them thoroughly in the preparation then cook the dice in the oven for 1 hour at 120°, or until fully dried.

– Clean and rinse the anchovies thoroughly and put the fillets in a dish. Olive oil, salt and pepper to season.

– Cut the marrows in thin vertical slices. Lemon zest, olive oil, salt and pepper to season.

– Make a composition in a nice dish alternating the anchovies, the bread’s dice, the small tomatoes “datterino” and the dried tomatoes. Garnish with some herbs (fennel edges and basil leaves).

 

Paolo Sari is the only certified one Michelin star bio-chef in the world. Sari is the executive chef of the Monte-Carlo Beach, one of the most prestigious hotels in the French Riviera, and he runs four restaurants — the gourmet restaurant Elsa, the seafood-centric La Vigie, the brasserie Deck and a wood-fired Pizzeria — not to mention, he manages the service for the 300 tents and cabins scattered throughout the pine forest and along the private beach.