Tomato with sheep's kefir, harissa and Spianata Romana

Name: Tomato with sheep's kefir, harissa and Spianata Romana
Ingredients: Salt; 80 g Sushi vinegar; 2 kaffir lime leaves; Salt; Salt; 500 ml Grape seed oil; Tasty Tom; 6 g Gelespessa; 60 g Basil; 2 g Aleppo pepper; 60 g harissa paste; 200 g spianata romana; 100 ml Sunflower oil; 1 harissa paste; 60 g Sunflower oil; 500 ml sheep kefir; 2 Olive oil; 2 Garlic cloves; 1 harissa paste (drained oil); beet-sesame crumble; 5 g Salt; 15 g Vending machine sugar

Sous-vide cooked tomato injected with an 'aleppo honey'.

Covered with a sheep's kefir and finished with an oil of Spianata Romana and harissa, basil oil, crumble of black sesame and beet, and various cresses.

Ingredients

2kaffir lime leaves

Salt

Tasty Tom

1harissa paste

2Olive oil

1harissa paste (drained oil)

Salt

6gGelespessa

500mlsheep kefir

Salt

60gharissa paste

200gspianata romana

100mlSunflower oil

2Garlic cloves

500mlGrape seed oil

60gBasil

80gSushi vinegar

2gAleppo pepper

60gSunflower oil

5gSalt

15gVending machine sugar

beet-sesame crumble

Preparation

Score the tomatoes.
Vacuum the tomatoes with the harissa oil, harissa paste, olive oil, and kaffir lime.
Let rest in the refrigerator for about 24 to 48 hours.
Cook sous-vide at 48°C for about 15 minutes and cool back in ice water.

Blend the gelespessa into the sheep's kefir with a hand blender to the desired thickness.
Drape the kefir over the tomato.

Sauté the spianata, harissa paste, and garlic in a little olive oil.
Make sure to sauté the spianata gently in the oil, then add the remaining oil.
Season the oil with salt if desired.
Let the mixture cool and vacuum twice.
Strain the mixture through a coffee filter/fine sieve and transfer to a small squeeze bottle.

Blanch the basil leaves for a few seconds and cool in ice water.
Heat the oil to 70°C in the thermoblender and add the leaves.
Blend the mixture for about 4 minutes at 70°C.
Pour the oil through a coffee filter and leave in the fridge overnight.
Transfer the oil to small squeeze bottles.
Use squeeze bottles (62142830) for perfect distribution and decoration.

Briefly heat all ingredients and blend well with the hand blender.
Vacuum the mixture twice and strain through a muslin cloth.
Store in a squeeze bottle in the fridge.

Remove the tomato from vacuum and inject with the Aleppo honey.
Drape the tomato with the kefir (blend the kefir well before use).
Cover the kefir with basil oil, spianata-harissa oil, fresh cresses, and beet-sesame crumble.