Serve a portion of 100gr. per person shaping it using a round mould.
- 1 kg Tomatoes
- 60gr Spring onion
- 40gr pickled cucumbers
- 35gr pickled onions
- 15gr capers
- 1 egg, boiled
- 1 tablespoon of “Louit” type mustard
- 1 tablespoon of Lea&Perrins sauce
- 50gr Borges Extra Virgin Olive Oil
- Borges Balsamic Modena Vinegar
- Borges Harmony Oil
- Tabasco sauce
- Black pepper
- 2 egg whites
Step by step
Detach the pulp of the tomatoes removing all the seeds. Extract all the water from the pulp by pressing it with your hands.
Finely chop the onions, pickled cucumbers, pickled onions, capers boiled eggs and tomato. In a bowl, put some mustard, Lea & Perrins sauce, salt, pepper, a few drops of Tabasco and the olive oil drop by drop, slowly emulsifying the mix. Once you get a thick sauce, add the egg yolks and the rest of ingredients stirring well until creating a thick mixture.