Tomate ecológico, pan de escanda y arbequina

Go to Image Organic tomato, spelt and arbequina bread
Where

For 4 people:
Mimoso de Pan de Excanda with Arbequina:

  • 400 gr. of Translucent Tomato Water
  • 110 gr. of Arbequina Extra Virgin Olive Oil
  • 90 gr. of 2 or 3 days old CEA breadcrumbs
  • 2 sheets of gelatine
  • 1 g. of agar agar

Gelatinised tomato water:

  • 1 kg of very ripe tomatoes
  • 1 tbsp. sugar
  • Salt

Place half the tomato water, the bread and the oil in the thermomix. Bring the other half of the tomato water to the boil with the well-weighed agar-agar, dissolve the previously hydrated gelatine leaves and pour into the thermomix; turn on maximum power for 2 or 3 minutes, do not strain and set in square moulds with a height of 2 cm.

Squeeze the tomatoes with your hands into a bowl, add the sugar and salt, and leave to stand for about 6 hours. After this time, blend in a thermomix and strain through a cheesecloth overnight with a weight on top.

Correct the salt and sugar content of the liquid obtained and curdle it with 2 g of agar-agar for every kg of water.

Bring the agar-agar to the boil with a quarter of it, mix with the rest at room temperature, place 2 spoonfuls in a chosen deep dish and leave to set. Keep in the refrigerator until ready to serve.