Recipe by Chef Olivia Roszkowski, Natural Gourmet Institute
- 4 to 6 servingsServings
- 1 red onion, small dice
- 1/2 teaspoon sea salt
- 4 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 cup white balsamic vinegar
- 2 (28 oz) cans whole peeled tomatoes, crushed by hand
- 4 cups vegetable stock
- 2 medium pieces kombu
- 1/4 cup arame, soaked in 2 cups water
Trumpet mushroom ‘scallops’:
- 1/4 cup organic canola oil
- 1 lb. king trumpet mushrooms, cut into ¼ inch rounds
- 1 teaspoon sea salt
- Freshly ground black pepper
Basil infused oil:
- 1/4 cup kosher salt
- 1 large bunch basil, destemmed
- 1 cup organic canola oil
- 1/4 teaspoon sea salt
- 1/4 cup micro basil, for garnish (optional)
1. Tomato cioppino: Preheat a large deep sauté pan over medium heat. Add the red onion and sea salt and cook for 4 to 5 minutes, or until translucent, stirring frequently. Stir in the garlic, red chili flakes, coriander and cumin. Deglaze pan with white balsamic vinegar. Add the crushed tomatoes and bring mixture to a boil. Strain the soaked arame (reserve the soaking liquid). Transfer the tomato mixture to a medium pot, and add the stock, kombu and arame soaking liquid. Simmer for 20 to 30 minutes. Remove kombu before serving.
2. Trumpet mushroom ‘scallops’: Preheat large deep sauté pan with canola oil over medium heat. Add the cut mushrooms, working in batches if necessary, searing each side for 2 to 3 minutes, or until golden. Remove from heat and season with sea salt and black pepper.
3. Basil infused oil: Fill a small saucepan halfway with water and add the kosher salt. Bring to a boil; add basil leaves and cook for 30 seconds, or until limp. Place in strainer and plunge into an ice bath. Squeeze dry and blend with canola oil in a blender. Strain and season with sea salt.
4. To serve: Pour tomato cioppino into bowls, and garnish with ‘scallops’, basil oil, a small amount of arame and micro basil.
Photography by Alexandra Shytsman, Natural Gourmet Institute