castellanina en recipes-truss-tomatoes-castellanina 003 castellanina en recipes-truss-tomatoes-castellanina 004


400g prawn tails
400 g tomatoes
100 g leeks
2 stalks of celery
parsley and chives
1 dl white wine
2 tablespoons extra virgin olive oil
Salt and pepper
Scald the tomatoes in boiling water, remove the skin and seeds and cut into cubes. Clean the leek and celery and slice them. Clean the shrimp shell. Brown fry the shrimp in a pan with oil, at high heat, season with salt and pepper and set aside; in the same saucepan, soften the leek and celery, add the white wine and let it evaporate by half, add the red tomatoes and a glass of water, salt and pepper. Heat to boiling and cook for 2-3 minutes, add the shrimp and chopped herbs. Serve hot or warm.


700 g tomatoes
500 g eggplants
½ green onion
4 tablespoons extra virgin olive oil
a bunch of basil
Salt and pepper
Wash the eggplants, dock them, place in oven and cook at 200 degrees until they are tender. Scald tomatoes in boiling water, remove the skin and seeds, cut into slices, season with a pinch of salt. Eliminate the eggplant skin; blend the pulp with the onion and add the oil, season with salt and pepper and add the chopped basil.
Arrange in an open container mold a layer of tomatoes, spread on a little eggplant cream on top, make another layer of tomatoes and eggplant cream and finish with tomatoes. Remove the container mold and serve with a little oil flavoured with herbs.


400 g aubergines
300 g tomatoes
½ green onion
40 g pitted green olives
1 stalk of celery
1 tablespoon capers
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon sugar
salt and pepper
8 truss tomatoes
Scald the tomatoes in hot water, remove their skin, seeds and cut into cubes; cut the eggplant into cubes; peel the onion, chop it, cut the celery into small pieces, blanch them in salted water for 2 minutes. In a frying pan, heat 2 tablespoons of oil, add the diced eggplant and fry for a few minutes until golden brown.
In the same frying pan, cook the chopped onion; add the sugar, vinegar and tomato cubes, celery, salt and simmer for 0 minutes. Add the chopped pitted olives, capers, vinegar, sugar and continue to cook for 3-4 minutes. Remove the pan from the hob, add the diced eggplant, stir and let the caponata cool. Wash the tomatoes, cut their tops, empty them and then fill the tomatoes with the eggplant caponata.


3 tablespoons Taggiasca olives
4 tablespoons stracciatella
For the basil sauce
100 g basil leaves
100 g extra virgin olive
salt and pepper

For the tomato mousse:
500 g of tomato pulp
5 g gelatin sheets
a few drops of balsamic vinegar
The basil sauce: blend he basil leaves adding salt and pepper, slowly pouring oil; pour the mixture into a bowl and add the oil a little at a time, sufficient to obtain a creamy mixture. The tomato mousse: cut in small pieces the tomato pulp (peeled and without seeds), drain the pulp in a colander and blend it with a pinch of salt and balsamic vinegar. Warm up the mixture and let the sheets of gelatin melt. Add them to the blended mix of tomatoes and then add the whipped cream. Chop the olives and put a teaspoon of olives in each glass, pour over a little tomato mousse, place it in the refrigerator, spread over it the Burrata cheese and cover it with basil sauce.

Via Sant'Alberto, 313 - 48123 - Ravenna - P.Iva 02330110392 - E-mail: info@castellanina.it - Fax/Tel. +39 0544-483074 - Privacy & Cookie Policy - Cookie preferences
Credits TITANKA! Spa