Chef Greg Callis,
Nicolino’s
Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to the finish.
Ingredients
8-10 large, firm tomatoes
8-10 fresh basil leaves
2 Tbsp Pernod (or 1 1/2 Tbsp Ouzo)
1 1/2 cups fine sugar
4 Tbsp powdered sugar
1/2 cup water
1 egg white
1 cup balsamic vinegar
Method
- Peel tomatoes by cutting a cross on the bottom. Boil for 45 sec, then move to ice water. Slip off peels and remove seeds.
- Place in food processor with basil. Puree for 2 min. Strain.
- Make simple syrup with sugar and water. Chill.
- Mix tomato juice, syrup and pernod. Pour into mould or bowl and freeze for at least 1 hr.
- Whisk powdered sugar and egg white in a double boiler until 140°F. Fold into tomato mixture. Freeze for a minimum of 2 hours.
- Boil balsamic vinegar until thick and syrupy.
- To serve, scoop sorbet into dessert bowls and drizzle with the balsamic reduction.
Yield: 6-8 servings
Related
Casual fine dining reaches new heights at this South Winnipeg spot. The simple yet elegant space is punctuated with statement lighting fixtures. The menu features classic, rustic Italian cuisine showcasing…
Read More
Nicolino's Neighbourhood: Fort Garry Address: 2077 Pembina Hwy Phone: 204-269-5004 Entrées: $19-$32 For more than three decades, Nicolino’s has been heating up the south end of the city with its contemporary Italian fare that…
Read More
Nick Zifarelli Nicolino's Ingredients Dough 2 Tbsp salt 2 Tbsp sugar 1/4 cup canola oil 1/3 cup milk 3 tsp yeast 5 cups all purpose flour Toppings 3 Tbsp homemade…
Read More
Chef Grant Mitchell & John Stupar Nicolino’s These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The…
Read More
Chef Fabrizio Rossi Nicolino's This briny sauce is filled with bright flavour and pairs well with fish. Ingredients 2 Tbsp olive oil 1 clove garlic pinch chili pepper 1 anchovy…
Read More
Chef Fabrizio Rossi Nicolino's Boscaiola, meaning 'woodsman's style' sauce is a rustic Italian classic. Ingredients Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups…
Read More
Richard Hofley/Allen McDonald Nicolino's Ingredients Cake 5 medium morel mushrooms 1/4 cup Madeira wine 1 Tbsp unsalted butter 1/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup cocoa powder…
Read More
Chef Grant Mitchell Nicolino’s This classic Italian dessert has been a menu staple at Nicolino’s for more than 20 years. The decadent combination of chocolate, cream and coffee is always…
Read More
Chef Grant Mitchell Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.…
Read More
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium…
Read More
Related
