A summer dish that showcases the raw ingredients with simplicity and precision. The cold tomato soup highlights the natural sweetness of the San Marzano tomatoes and is balanced by the warm buffalo ricotta croquette: crunchy on the outside, meltingly soft on the inside. An ideal dish as an appetizer or entrée, it can also be served individually.
Ingredients for 4 people:
For the tomato soup:
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8 ripe San Marzano tomatoes
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100g of artisanal sandwich bread or stale bread
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1 shallot
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½ glass of white wine vinegar
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Extra virgin olive oil to taste
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Salt and pepper to taste
For the buffalo ricotta croquette:
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120 g of buffalo ricotta
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2 eggs
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50 g of 00 flour
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50 g of breadcrumbs
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Salt and pepper to taste
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Seed oil for frying
Procedure:
For the cold tomato soup
Wash the tomatoes thoroughly, cut them at the base, and blanch them for a few seconds. Immediately cool them in ice water to stop the cooking process. Remove the skin and seeds. Cut the tomatoes into pieces and season with extra virgin olive oil, vinegar, salt, and pepper (or a touch of Tabasco for a spicy kick). Add the diced bread and sliced shallot. Blend until smooth and creamy. Refrigerate until ready to serve.
For the ricotta croquette
Sift the ricotta to obtain a smooth consistency. Mix it with a whisk, adding salt and pepper. Form four compact balls. Dip them first in the beaten egg, then in the flour, then in the egg again, and finally in the breadcrumbs, until evenly coated. Fry in hot oil at 160°C (320°F) for about 3-4 minutes. Drain on paper towels and season with salt.
Plating
Pour the cold soup into a bowl. Place a freshly fried croquette in the center to create a contrast in temperature and texture.
With quality ingredients and meticulous preparation, this cold tomato soup with buffalo ricotta croquettes becomes a refined and surprising dish. Perfect for a stylish start to a summer dinner, playing on contrasts of temperature and texture. Freshness, crunchiness, and softness in a single spoonful.
Enjoy your meal!
