Meet Him: Lucas Owens

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

Lucas Owens'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 (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 tomatoes and drizzle some balsamic glaze on top of it. Garnish with pine nuts and more fresh basil.

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