Bauletti® with sheep’s ricotta and Sicily pistachios, salad of dehydrated tomatoes and lemon caramel

Boil the tomatoes (previously engraved on the skin) in water for 40 seconds and cool. Cut them into 4 pieces and remove the seeds, grease them well, season with salt, sugar, pepper, rosemary and minced garlic. Put them in a plate, sprinkle them with icing sugar and let them dehydrate for 40 minutes at 140° in the oven without moisture.
Caramelize the sugar, wet it with lemon juice, leave to reduce to syrup, almost at the end add the lemon peel and cut it into brunoise (previously blanched x 3 times) and add the whole.
Bake the Bauletti® with sheep’s ricotta and Sicily pistachios, mix them with an emulsion of cooking water and butter. Place them on a plate, garnish with drops of lemon caramel and dehydrated tomatoes.

Chef Giancarlo Perbellini for master show event on 21 April 2015.
Verona, Lake Garda, Villa Quarantana Park Hotel.