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Italian recipes - vegetarian | roma-gourmet inglese
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Italian recipes - vegetarian


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Variation of tomato:
Tomato mousse with “ciliegino”

Italian recipe Chef Agata Parisella restaurant Agata e Romeo – Rome

Directions for tomato mousse

Make soften the gelatine putting it in water, wring and dissolve in 2 spoons of  warm water. 
Blend the glance of tomato with the gelatine, sesaon with tabasco, a pinch of oregano, salt, pepper.  Finally add delicately the whipped cream.
Systemize the mousse in little pyramidal moulds and put them in refrigerator to cool.
In the meanwhile mince the dried tomatoes to use like decoration.

Ingredients for tomato mousse

300 gr of fresh tomato sauce; 1.5 dl of very fresh whipped cream; 18 gr of gelatin sheets; 3 o 4 drops of tabasco,  dreid oregano, salt; pepper

Dish presentation

Put the pyramids of mousse in the dish surrounding with the minced dried tomatoes. Put on the top of every pyramid a tomato “ciliegina” and decorate with a leaf of basil. Serve as appetizer.

Ingredients for decoration

4 o 5 dried tomatoes; some tomatoes “ciliegia”; Greak basili leafs

Wine

[coupling by Roma gourmet]

 

Photo by Agata e Rome


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Gourmet travel
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Italy gourmet

All Italian best restaurants (Michelin stars)

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Elective affinities

Hang Zhou and Claude Monet

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Chef’s anatomy

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The word of wine and its protagonists

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Gourmet books

Maria Grazia Accorsi, Personaggi letterari a tavola e in cucina.
Dal giovane Werther a Sal Paradiso

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Rome museums

In the foreground: Goethe House


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Rome restaurant guides

2008 Guides best Rome restaurants

For international Guides Michelin, L’espresso and Gambero rosso top Rome restaurants are:


La Pergola Hotel Cavalieri Hilton
Il Pagliaccio
Open Colonna

Baby Aldrovandi

Il Convivio Troiani

Agata e Romeo
Acquolina

All’oro
Il Sanlorenzo

La Rosetta
Glass hostaria

For most famous restaurants Guides, Rome is a place where cuisine is very good … read more

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