Buttervilla’s amazing heritage tomatoes!

It’s September and at last I’m looking out at Watergate Bay to the sun shining and the waves breaking in beautiful clean lines – perfect for surfing so I’m told by the more  ’extreme’ members  of my team. The glorious weather also sees us finally welcoming in Buttervilla’s amazing heritage tomatoes, they’re my favourites. I usually get my hands on them at the end of July so the season is over a month late this year but it’s not all bad news! They are going to be here until October so they will feature in lots of my favourite Italian inspired dishes on our Totally Cornish lunches we’ll be serving throughout the autumn.

I enjoy my tomatoes very simply with a descent pinch of Cornish sea salt, a dash of good vinegar (we use Volpaia vinegars from Tuscany) and a few fresh basil leaves. Or if you are entertaining friends try a classic “Insalata Caprese” with a hunk of Da Bara’s sourdough for a quick tasty lunch.

This recipe serves four:

–         Two balls of mozzarella di bufala (about a half a ball per person)

–         A selection of flavoursome ripe tomatoes; with tomatoes it is all about the flavour. Try to find heritage varieties if you can and make sure they are at room temperature and soft to touch this will ensure they are ripe and at their best.

–         Fresh basil pesto (two cups of  basil, 75g parmesan, 1 clove garlic, 100ml olive oil and a tbsp. pine nuts all smashed together in a pestle and mortar)

–         Good olive oil (I love Fontodi for its spicy peppery finish)

–         Good vinegar

–         Cornish sea salt

–         Some extra basil leaves

Firstly rough chop the tomatoes (a variety of different colours, shapes and sizes will make for a prettier dish) sprinkle with a good pinch of Cornish sea salt, a large glug of vinegar and oil. Mix through some torn basil leaves and half the pesto. If you have time let this mixture sit at room temperature so all the flavours can get to know each other (half an hour should be enough, but it will only get better if you can leave it for longer).

Assemble your beautiful mixture of tomatoes in the middle of a platter roughly tear the mozzarella over the top and dress with the remaining pesto and a few fresh basil leaves. Buon appetito!

Andy

Our Totally Cornish lunches run from the 1st October to the 26th October 2012- to book yours simply call our lovely reservations team on 01637 861000 or visit our website >>



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