4 large ox heart tomatoes
1 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
Salt flakes and cracked black pepper
200g stracciatella cheese
2 bunches of basil, leaves removed
600ml extra virgin olive oil
3 slices of old sourdough
60g extra virgin olive oil
1/4 cup toasted pepitas
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Sarah-Jane Hallett
1. For the pangrattato, pre-heat your oven to 170ºC.
2. Roughly chop the sourdough before you place it into a food processor. Pulse the bread until it resembles chunky breadcrumbs. Be careful not to blitz it too much as you want it quite textural when it comes out of the oven.
3. Place the breadcrumbs onto a large baking tray, coat with the olive oil and season with salt and pepper.
4. Roast the breadcrumbs in the oven for 20 minutes, taking the tray out and stirring the breadcrumbs every 5 minutes. This will unsure they cook evenly. The mix is done when the breadcrumbs are golden brown.
5. Once the mixture comes out of the oven, stir in the toasted pepitas.
6. Leave to cool before storing in an air tight container.
7. For the basil oil, place a medium sized pot of water over a high heat and bring the water to the boil. Place the basil leaves in the water for 10 seconds, before transferring them to ice water to stop the cooking process. Strain off any excess water from the basil, then form it into a ball and squeeze any water you can from it. Next place the basil ball into a food processor with the extra virgin olive oil and blend on high for 1 minute. Pour the basil mixture into a sieve lined with chux and leave for 15 minutes, until all the solids have been caught in the chux and you’re left with a dark green basil oil.
8. Cut the core out of the tomatoes and chop into large chunks. Transfer the tomatoes to a bowl and toss through the extra virgin olive oil, red wine vinegar and season with salt
9. Spoon the stracciatella onto a serving plate and arrange the tomatoes over the cheese. Top the tomatoes with a sprinkling of the pangrattato and spoon over some
of the basil oil.
Pinot G or unoaked Grenache