Sliced Heirloom Tomato Stack With Blue Cheese
Serves 4
Recipe By: Michael Chiarello
Onion Rings:
2 cups buttermilk
2 cups Arborio Rice coating -- recipe follows
6red onions -- thickly sliced, loosely separated into rings
8 cup peanut oil
Tomato Stack:
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
Extra-virgin olive oil -- to drizzle
1/2 cups basil leaves -- julienne
Balsamic vinegar -- to drizzle
1 cups crumbled blue cheese -- frozen
Onion Rings: Pour buttermilk into a shallow bowl. In a separate bowl
spread out the rice coating. Take onion rings and coat with buttermilk,
and then cover with coating, shaking off excess. Place coated rings on a
tray. In a large deep saucepan, heat peanut oil to 375 degrees F. With a
slotted wire spoon, carefully lower the coated rings into pan to fry. Do
the rings in small batches to allow oil to remain a consistent
temperature. Place fried rings on a paper towel on a tray to dry.
Tomato Stack: Cut a small slice from the bottom of the tomatoes - enough
so that they will stand. Slice the tomatoes into 1/2-inch thick slices
(about 2 or 3), leaving the stem on top. Season the slices with salt and
pepper to taste, drizzle with olive oil. Place the basil leaves in between
the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around
a larger stack of onion rings in center of a large serving plate. Drizzle
more olive oil and balsamic vinegar. Grate the frozen blue cheese over
top.
Arborio Rice Coating:
1 cup Arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons table salt
1 teaspoon freshly ground black pepper
Grind the rice in a blender until very fine. Put it in a bowl and add the
all-purpose flour, semolina, salt and pepper. Toss until well blended.
Store in a sealed container in the freezer for maximum freshness. Yield:
about 5 cups
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