Caprese salad 2.0
120 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Calcium chloride
8.75 g
Water
0.25 l
Cherry tomato
0.125 kg
Tomate cherry de colores
0.063 kg
Cheese spread
0.05 kg
Blue cheese
0.025 kg
Tierra de frutos secos
0.125 kg
Walnut
0.1 kg
Marcona almonds
0.013 kg
Pine nuts
0.013 kg
Seta shiitake deshidratada
0.013 kg
Walnut oil
0.01 l
Salt flakes
0.005 g
Elaboration
- Prepare a calcium bath (Mugaritz calx) with 35 g per litre of water.
- Blanch the cherries in sunflower oil at 180 º C for 3 seconds and cool in iced water.
- Peel and add them to the calcium bath for 1 hour depending on the size.
- Rinse the tomatoes well with water. (You can keep the calcium bath for up to one week.)
- Prepare the cream cheese filling and put into a pastry bag.
- Prepare the ground dried fruit and nuts.
- Fill the tomatoes.
- Plate up the tomatoes seasoned with salt and olive oil on top of the ground fruit and nuts and decorate with fresh baby sprouts.
Nutritional information (1 portion)
Energy
212.55
kcal
Carbohydrates
3.36
g
Proteins
6.45
g
Lipids
20.93
g
Fiber
2.06
g
Saturates
4.01
g
Monounsaturated fatty acids
4.67
g
Polyunsaturated fatty acids
10.84
g
Cholesterol
10.9
mg
Calcium
94.9
mg
Iron
0.94
mg
Zinc
1.1
mg
Vitamin A
93.34
ug
Vitamin C
10.5
g
Folic acid
25.88
ug
Salt (Sodium)
151.35
mg
Sugars
1.92
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed