Tutto Bene’s innovative Italian head chef Nathan Scarfo has the perfect recipe for your Easter entrée.
Recipe by Tutto Bene’s head chef Nathan Scarfo
1 large red beetroot peeled (sliced thin on a vegetable slicer)
2 balls Fresh Buffalo mozzarella
250g medley cherry tomatoes (blanch and peeled)
150ml good quality cold pressed EVOO (extra virgin olive oil)
1 bunch asparagus
1 punnet raspberries
1 small bottle of raspberry vinegar
1 punnet micro basil
Bring a pot of salted water to the boil and prepare a two bowls of ice water.
Place the tomatoes in boiling water for 30 seconds or until skin starts to peel back. Then move these to into ice water. Once cooled, peel the skin trying to keep the tomatoes whole and unmarked. Place on paper towel and set aside and season with a little oil and salt.
Cut asparagus into long thin strands and put in boiling water for 15 seconds or until the colour goes vibrant then move into the other bowl of ice water. Once cooled remove from water and dry on paper towel. Set aside.
Peel then cut the cucumber into 3mm x 3mm squares and place in bowl with some olive to coat and season with freshly cracked black pepper and salt.
Make a circle on the plate with the beetroot discs, follow one direction using the most perfect side to make up your border. Season with salt and EVOO and rub it in to all parts of the beetroot discs. Splash with raspberry vinegar, being careful not to put too much.
Tear the mozzarella in half and put all 4 pieces in the middle.
Arrange tomatoes around the outside randomly.
Place a cucumber in the gaps remembering less is more.
Garnish tomatoes with some of the blanched asparagus. Garnish randomly and add height with the micro basil.
Serve to your guests and enjoy!