Recipe Overview
This refined vegetable appetizer combines the classic southern Italian idea of zucchini scapece with a slow-poached tomato presentation. The tomato becomes tender and delicate, while the zucchini, mint, ricotta, peas and red wine reduction create layers of acidity, sweetness, herb aroma and creamy saltiness.
Chef Notes
Poaching the tomato very gently preserves its shape while softening the flesh. Air-drying the zucchini before shallow frying helps create better texture and allows the mint, vinegar and ricotta to cling to each slice.
Connected Experience
This dish works beautifully for vegetarian tasting menus, fine-dining antipasti, and composed appetizer plates. The live inventory map keeps tomato, zucchini, peas, ricotta, herbs and reduction components organized for service.
Ingredients
- 200 g large ripe tomato
- 500 g olive oil, for poaching; not all consumed
- 100 g thin-sliced green zucchini
- 28 g aged Italian ricotta, shredded
- 0.5 g mint leaves, julienned
- 15 g red wine vinegar
- 1 g basil leaves, chiffonade
- 57 g fresh green peas
- 150 g red wine, for reduction
- 120 g dry malt, for reduction
- 1 g sea salt and freshly ground black pepper
Preparation
- Tomato poach: Submerge the tomato in olive oil in a saucepan, weigh it down gently with a plate, and seal the pan with foil.
- Poach at 150°F for 6 hours. Cool carefully, peel the tomato, and scoop out the seeds to create a clean cavity.
- Zucchini scapece: Slice the zucchini thinly and air-dry overnight if possible.
- Shallow-fry the zucchini lightly, drain well, then toss with mint, shredded ricotta, and a splash of red wine vinegar.
- Fill the poached tomato with the zucchini scapece mixture.
- Peas and sauce: Sweat the peas with a touch of olive oil, salt and pepper. Separately, reduce red wine with dry malt until syrupy.
- Plate: Spoon the peas onto the plate, drizzle with the red wine reduction, set the filled tomato on top, and finish with extra ricotta and basil.
Service Suggestions
- Serve as a composed vegetarian appetizer or tasting-menu course.
- Keep the tomato intact during peeling for the best presentation.
- Finish with basil and extra ricotta immediately before service.
Dietary / HACCP Notes
- Vegetarian; contains dairy from ricotta.
- Hold cooked tomato and zucchini refrigerated below 40°F / 4°C if preparing ahead.
- Poaching oil is used for cooking and flavor; nutrition estimate assumes most oil is not consumed.
| Calories | 210 kcal |
| Protein | 7 g |
| Carbohydrates | 18 g |
| Fat | 13 g |
| Fiber | 4 g |
| Cholesterol | 20 mg |
| Sodium | 360 mg |