NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary. 4 servings – portioning oz of tomato water per person.
Salt Cod Stuffing
Take the 24 over ripe tomatoes and cut them in half. Using a food processor, puree until all tomatoes have been finally chopped. Place a cheesecloth over a large bowl and pour the tomato puree into the cheesecloth. Grab the ends of the cheesecloth and roll into a ball. Squeeze as much water out as possible. At this point you may hang the ball overnight over a deep container, or keep squeezing until all the water is out. Now you have tomato water
Take the 1 pound of salt cod and place in a large bowl. Add water to cover and refrigerate for 48 hours changing the water twice a day. Drain the cod, cut into 2-inch strips and set aside. In a pan add garlic, tomato sauce, and rosemary. In a sauce pan heat some olive oil and begin to sweat the onions, add the salt cod, the wine and vinegar. Once salt cod has absorbed the sauces add herbs and take off the heat. Set aside. Stuff the zucchini flowers with cod stuffing and brush with truffle oil and steam for 90 seconds. If zucchini flowers are not available just add the cod to the soup directly. Remember this soup can be served hot or cold. You can season this soup with sun dried tomato powder by mixing sun dried tomatoes in a coffee grinder.