Recipe

Tomato Gelee Cubes Recipe

	Deliathecrone / All my dishes 1 year, 5 months ago From the Summer issue of La Cucina Italiana. This is a lovely appetizer and you could serve it with tomato chips (see recipe). Prep:25m Cook:2m Servings:12	Deliathecro
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Ingredients

1 1/4 cups pureed tomato sauce

3/4 cups vegetable stock

1/4 teaspoon Tabasco sauce

3 tablespoons finely chopped basil

1 envelope gelatin

2 tablespoons cold vegetable broth

1 ½ teaspoons whole coriander seeds

3 ounces fresh mozzarella

12 basil leaves

sea salt

extra-virgin olive oil

Directions

Combine pureed tomato sauce with vegetable stock, Tabasco and chopped basil in a medium saucepan.

Heat over medium heat, until warm to the touch.

Don’t let it simmer.

Remove from heat.

In a small bowl, sprinkle gelatin over cold broth and let soften, about 1 minute.

Add gelatin mixture to tomato mixture; stir to combine.

Grease a 7x5-inch baking dish with olive oil.

Pour tomato mixture into pan and refrigerate, uncovered, until gelee is set, about 6 hours.

Lightly toast coriander seeds in a small skillet over medium-low heat until fragrant and toasted; remove from heat, transfer to a cutting board and crush with the side of a chef’s knife.

Slice gelee into 24 (1-inch) cubes.

Cut mozzarella into 12 (1-inch) cubes.

Sandwich cheese cubes between gelee cubes to make 12 stacks.

Place 12 basil leaves onto 6 small appetizer plates; set stacks onto basil leaves.

Drizzle stacks with oil and sprinkle with sea salt and crushed coriander.

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