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For the tomato sorbet:
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Clean and chop your tomatoes.
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Add the chopped tomatoes into a medium size container and put it in the freezer for an hour and a half.
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Take them out, add them into a food processor and mix on high until thoroughly blended.
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Heat a medium size pot over medium heat and slowly pour in the tomato mix.
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Add the sugar and mix until blended.
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Heat and cook for three minutes.
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Pour the tomato sugar mix back into your container and put in the freezer for four hours.
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Serve with a garnish of fresh basil.
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For the baked ricotta Parmigiana mousse:
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Preheat your oven to 350 F. In a medium size bowl, mix the ricotta until smooth.
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Add the Parmigiana, salt, pepper, crushed red pepper, garlic powder and Italian seasonings.
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Taste for flavor.
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If you want to add more seasoning, go ahead!
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Once it is seasoned to your liking, add the egg and mix until combined.
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16
Using the 2 tablespoons of olive oil, grease four 6 ounce ramekins and fill with the ricotta Parmigiana mix.
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Bake in the oven for 20-30 minutes or until completely set.
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Take them out of the oven and let them cool for 10 minutes before serving.
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For the grilled eggplant:
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Clean and cut your eggplant into rounds that are about 1/4 inch thick.
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Heat a saute pan over medium heat.
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Add the olive oil, salt, pepper and Italian seasonings directly to the pan.
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Add the eggplant slices, and allow them to cook.
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Flip them after 20 minutes or once slightly crispy.
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Once flipped, cook for another 15 minutes.
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For the grilled steak with balsamic reduction:
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Heat a cast iron skillet over medium heat.
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Add the peanut oil and allow to heat for around 3-4 minutes.
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Rub your steak with olive oil, smoked salt and pepper.
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Add steak into the skillet and cook on one side until medium rare, around 6 minutes, flip and allow to cook for another 6-7 minutes.
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Turn off the heat and move the steak to a plate to settle.
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Add the balsamic vinegar and Madeira into the cast iron skillet with the remaining liquid from the meat.
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Cook over medium heat until slightly thick and syrupy.
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Assembling your plate:
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Plate a circle of eggplant on your plate and place the ricotta Parmigiana mousse on top.
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Add a few slices of steak to the plate and glaze with some of the balsamic Madeira reduction.
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In a small cup on the side, scoop out some of the tomato sorbet and add a fresh leaf of basil.
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38
Buon appetito!
