Ripe tomatoes with sheep cheese and sorrel pesto
2 servings
15 minutes
An illustration of how the boring caprese salad is transformed in the hands of a skilled chef. Ruslan Zakirov, chef of the Kuznya House restaurant, takes luxurious tomatoes in season, sprinkles them with fragrant pecorino cheese, and adds homemade sorrel pesto to the dressing. It would seem to be just one detail, but the rustic sorrel sourness changes everything in the perception of the plot, invigorates and refreshes.
1
Chop sorrel, basil, and garlic randomly. Place in a blender, add pine nuts, lemon juice, salt, pepper and blend in pulse mode until the sauce is mixed into a uniform but not too smooth mass.
- Sorrel: 80 g
- Basil: 80 g
- Garlic: 4 g
- Pine nuts: 10 g
- Salt: to taste
- Ground black pepper: to taste
2
Blanch tomatoes in boiling water for 10 seconds, transfer to ice water. Peel the skin and slice thinly.
- Tomatoes: 300 g
3
Arrange tomato slices in a single layer on plates tightly together. Sprinkle with flax and sunflower seeds, drizzle with olive oil. Season with salt and pepper, and grate sheep cheese on top.
- Tomatoes: 300 g
- Flax seeds (linseed): 5 g
- Sunflower seeds: 5 g
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
- Pecorino cheese: 20 g
