Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream
by chef Alberto Arcari | Enter the site and find out all the recipes
Keywords
- Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream
- Recipes
Ingredients
- 170 gr. - Water
- 10 gr. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil
- Q.s. - Tomato
- 1 - Egg yolk
- 30 gr. - Glucose
- 50 gr. - Vegetable-based cream
- Q.s. - Salt and black pepper
- Q.s. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil
- 5 - Vine tomatoes
- 1 - White onion
- 1 - Garlic clove
- 1 - Small leek
- Some basil leaves
- Q.s. - Oregano
More Like This
Velouté de tomate - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Extra Virgin Olive Oil Ice Cream - Filippo Berio
filippoberio.co.uk
Potato Velouté - Italian recipes by GialloZafferano
giallozafferano.com
Homemade Vegan Cream of Tomato Soup
cooklist.com
Olive Oil Gelato | Saveur
saveur.com
Michel Roux's Tomato Veloute with Pistou Recipe | Food Network UK
foodnetwork.co.uk
Mozzarella Foam with Tomato Recipe - Great Italian Chefs
greatitalianchefs.com
Gelato all'Olio Extravergine di Oliva | Fattoria La Vialla
lavialla.com