Fried artichokes with basil oil
3 servings
40 minutes
Recipe from Ruslan Zakirov, chef of the Kuznya House restaurant.
1
Fry the artichokes in a large amount of olive oil until a crispy crust forms.
- Artichokes: 3 pieces
- Olive oil: 250 ml
2
Roast bell pepper, onion, and garlic until soft.
- Bell pepper: 1 piece
- Onion: 1 piece
- Garlic: 4 cloves
3
Smoke the tomatoes with hot smoking for 25 minutes at a temperature of 120 degrees. This can be done in the oven. Preheat the oven to 120 degrees, take a can, make holes in it, add wood chips, light it and place it in the oven — you can smoke.
- Tomatoes: 300 g
4
Peel the cooled tomatoes and chop them finely.
5
Chop the pepper and onion, grate the garlic. Combine everything with tomatoes and season with salt, pepper, olive oil, and white wine vinegar to taste. Add 10 grams of chopped parsley.
- Tomatoes: 300 g
- Bell pepper: 1 piece
- Onion: 1 piece
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- White wine vinegar: to taste
- Parsley: 50 g
6
Put in the refrigerator for 3 hours.
7
Prepare basil oil. Blanch parsley (40 g) and basil in hot water for 15 seconds and immediately place in cold water — can be with ice. Dry well, combine with oil (100 ml), blend until a uniform green color, and strain through a filter bag or cheesecloth.
- Basil: 60 g
- Parsley: 50 g
- Olive oil: 250 ml
8
Place salsa on a plate, top with artichokes. Season with freshly ground black pepper, drizzle with basil oil, and sprinkle with grated cheese.
- Ground black pepper: to taste
- Olive oil: 250 ml
- Pecorino Romano cheese: 20 g
