Chef Chris Cote
2hopewell Café & Bistro, www.2hopewell.com, Glastonbury, CT
- 4 whole ripe heirloom tomatoes, sliced
- Approximately 1 pound fresh mozzarella
- ½ cup fresh basil
- 6 whole peeled garlic cloves
- 1 cup of olive oil
- 1 cup balsamic vinegar
- ¼ cup brown sugar
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 yellow peppers, chopped
- ½ cup dry white wine
- 2 cups vegetable stock
- 1 tablespoon butter
- Salt & pepper to taste
Slowly bring oil & garlic to a simmer over medium-high heat. Remove from heat and allow the oil to steep for 20 minutes. Strain and allow to cool (garlic can be saved for other dishes).
Balsamic Reduction:/> Bring vinegar to a boil and reduce by half. Whisk in sugar and return to a boil for two minutes. Remove from heat and allow to cool.
Yellow Pepper Sauce:
Bring onions, celery, peppers and wine stock to a boil on medium-high heat and reduce by one third. Remove from heat and puree with an immersion blender or food processor. Strain puree through a fine sieve and return to heat. Bring the puree to a boil and add butter, salt & pepper. Cool before serving.
Lightly toss mozzarella, basil and tomato slices in the garlic oil. Alternate and stack the mozzarella and tomatoes on a plate. Drizzle the top with the balsamic reduction sauce, yellow pepper sauce and some fresh basil. Serves 4.
Recommended wine/beer for Mozzarella Tower:
Rocca Delle Macie Chianti Classico [Chianti, Tuscany, Italy]
Fresh tomatoes are so lovely and flavorful that you can use either a clean white wine or a bright clean red for a salad like this. The Rocca Delle Macie Estate makes quite a few wines and here we have their Chianti Classico. It is crisp and pure with enjoyable plum flavors and vibrant acidity. It’s just what the doctor ordered for this tomato and mozzarella tower of flavor!
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