Owner of Native Fine Diner Age: 31 Residence: Greenville, NC This is a take on a classic Caprese Salad that uses savory panna cotta instead of traditional mozzarella. Typically you see panna cotta on dessert menus, so I think this adds refinement while paying tribute to something rooted in tradition. Photo by Zach Pomeroy
Luc a s Ow ens's
Summer Tomatoes and Black Pepper Panna Cotta INGREDIENTS:
• 2 sheets gelatin • 1 cup whole milk • 1 cup heavy cream • 1 cup grated Parmesan cheese • Pinch freshly ground black pepper • 3 to 4 tablespoons balsamic vinegar • 1 tablespoon sugar • 4 tablespoons olive oil, separated • Handful cherry tomatoes, to serve • Basil • Good olive oil • Fresh garlic • Pine nuts, to serve
DIRECTIONS:
Bloom the gelatin sheets in a bowl of cold water while you make the base. Heat milk and cream in a saucepan. Bring it to boil, and mix in the Parmesan cheese and black pepper very thoroughly. Take the gelatin sheets
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(without the water) and add them in the hot mixture. Stir to combine completely. Pour this mixture into bowls. Place in the refrigerator to set, at least 5 hours or preferably overnight. Just before serving, assemble the garnishes: Prepare the balsamic reduction by heating balsamic vinegar with sugar until it reduces and looks thick. Cut cherry tomatoes in half. Toss them in 2 tablespoons of the olive oil and blister them in a pan (or roast them in the oven for about half an hour at 350° F). You can serve the panna cotta with either premade basil pesto or with homemade: Process 1/4 cup of basil leaves with 2 tablespoons of olive oil and 2 garlic cloves. season with kosher salt. Process it in a way that it does not become a puree but is instead a coarse/rough mix. (You could also do this with a
mortar and pestle.) To serve, spoon a little bit of basil pesto or oil onto the panna cotta. Top it off with cherry
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tomatoes and drizzle some balsamic glaze on top of it. Garnish with pine nuts and more fresh basil.
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