Chef’s tip
“Reserve some of the grated tomato and broccolini to crown and decorate the last level of the timbale“
| 2 tomatoes | |
| 2 potatoes | |
| Basil | |
| 2 tablespoons of chia seeds | |
| 2 artichokes | |
| 1 lemon | |
| 2 garlic | |
| 60 g of broccolini | |
| 2 chard leaves | |
| Salt | |
| Extra virgin olive oil |
The vegetables contained in this timbale are rich in fibre
| 1. | Prepare the sauce that will be used to bind the different layers of the timbale. Grate the two tomatoes and add two tablespoons of chia seeds, a dash of extra virgin olive oil, a pinch of salt and some chopped basil leaves. Let the ingredients rest for 1 hour so that the chia seeds release a viscous gel, the mucilage, which will give consistency to the tomato. |
| 2. | Remove the artichoke leaves and cook the hearts for 15 minutes until very tender. Once cold, cut them into slices. To prevent the artichokes from oxidizing and darkening, rub the artichoke hearts with a lemon half. |
| 3. | Cook the chard and broccolini separately in lightly salted water for 1 minute. It should boil for a short time so that the vegetables are al dente. |
| 4. | On another hob, boil the unpeeled potatoes for about 20 minutes. When they are cooked, let them cool and cut them into thin slices. |
| 5. | Chop the garlic and sauté in the frying pan with a drizzle of extra virgin olive oil. |
| 6. | Assemble the timbale. Take a ring mould and make thin layers of each of the ingredients with a layer of tomato between each layer until the ring is full. |