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Coeur de boeuf filled with fried tomato-ham balls

We serve this with buffalo mozzarella.

Ingredients

Buffalo mozzarella
cherry vine tomatoes
Fresh basil leaves
Tempura flour
sliced raw ham
satay skewers
Vegetable stock
coeur de boeuf tomatoes
Salt
fresh pesto
Olive oil
Balsamic vinegar

Preparation

  1. Wrap the cherry vine tomatoes in raw ham (wrap tightly) and place in the fridge until use.
  2. Put tempura flour in the food processor, add fresh basil (to taste).
  3. Run the food processor and gradually add cold water until you have a nice green frying batter.
  4. Season with salt.
  5. Slightly hollow out the coeur de boeuf tomatoes (use the leftover for a dressing).
  6. Cook them in a strong vegetable broth and remove the skin.
  7. Skewer the tomato-ham balls on satay sticks, dip in the batter, and fry in hot oil.
  8. Pour olive oil and balsamic vinegar over the coeur de boeuf.
  9. Place in an oven at 100°C to reheat.
  10. Place the warm tomato on a plate with fresh pesto, put a warm tomato-ham ball inside. Top with a bit of buffalo mozzarella and melt with a blowtorch.
  11. Garnish with fried basil leaves and herb salt.