Heirloom Tomato Salad by: Lugano's Restaurant
Serves 4
Ingredients:
5 large, ripe assorted heirloom tomatoes
4 balls of fresh mozzarella in water
16 leaves of fresh basil
4 Tbsp. roasted tomato pesto (optional)
Salt & pepper to taste
Extra virgin olive oil
Shaved red onion, half
Assorted arugula sprigs (optional)
**optional
Procedure:
Arrange tomato slices alternating with fresh mozzarella slices, red onion and basil. Drizzle with extra virgin olive oil, salt & pepper, for each plate drizzle 1 tablespoon of roasted tomato pesto (as garnish) over tomatoes (optional). Serve on large platter.
Roasted tomato pesto:16 Roma tomatoes, quartered
6 cloves of garlic
1 sprig of rosemary
½ Tbsp. oregano
Salt & pepper, 4 oz. olive oil
Procedure:
Place quartered tomatoes in mixing bowl. Add remaining ingredients and toss together. Place on baking sheet and place in preheated 300F oven for approx. 2 hours. Tomatoes should be firm but still juicy. At this point tomatoes may be used in pasta, or blended in processor for pesto.
Torched Pears Serves 4
Ingredients:
torched pears:
4 pears, cut into four sections
4 Tbsp. sugar
1 Tbsp. 18-yr balsamic
1 Tbsp. extra virgin olive oil
4 oz. fresh mascarpone
16 basil leaves
16 thin slices of prosciutto
Assorted arugula sprigs
Salt & pepper to taste
Procedure:
Slice pears into four sections leaving core behind. Place pear slices on sheet pan. Sprinkle sugar evenly over all pear sections. Torch with flame until sugar is caramelized or browned. Place on large platter, scatter arugula onto plate as well. Place dollop of mascarpone on top of each torched pear slice. Garnish each pear section with prosciutto and basil. Garnish with olive oil, drizzle balsamic, salt & pepper to taste. Serve.
