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TOMATO BASIL SFORMATO WITH ARUGULA SALAD
1 envelope gelatin
1/2 cup boiling water
2 cups pureed tomatoes + 1 tablespoon tomato paste if needed
1/2 shallot, chopped or the white part of 2 green onions, chopped
1 clove garlic, chopped
10-15 leaves fresh sweet basil, roughly torn up
6 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Pinch of sugar
A few generous drops of balsamic vinegar
Several handfuls of arugula leaves, washed and dried
Sprinkle the gelatin over the water and stir well until dissolved, while it is cooling, in a saucepan, combine the pureed tomatoes with the shallot, garlic and basil, bring just to a boil and leave to cool.
Combine the two mixtures, stir in 5 tablespoons olive oil, salt, pepper,
sugar and balsamic vinegar to blend well and pour the mixture into small ramekins or pudding cups. Cover each tightly with plastic wrap, then chill until set.
To serve, dress the arugula with the remaining tablespoon olive oil, salt and pepper and set aside. Place the tomato mold in a bowl of hot water to loosen it. Invert the mold onto a plate. Arrange the dressed arugula around each turned-out mold, and serve. Serves 4-6 |
