Page 186 - B-ALL 37 ENG
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Ingredients
Finger not steack
1 small seedless watermelon
1 slice of sandwich bread, sliced lengthwise
100 g of “redcurrant” tomatoes or nano tomatoes 1 head of black garlic
olive oil
salt pepper
Process
1.Peel the watermelon, cut it in half lengthwise and roast in the oven at 100 °, flat part below (placed on a grid with a drip pan or container below) for 5 hours.
2.After 3 hours of cooking, brush with a little olive oil from time to time. When the watermelon is tender and caramelized, take out and let cool.
3.Toast the sandwich bread lightly and cut long strips.
4.When the watermelon has cooled down, cut into a carpaccio. Place pieces of carpaccio on the bread, salt and pepper, then arrange the tomatoes and black garlic cloves cut in thirds lengthwise.
5.Polish with a little oil with a brush before serving
