Tingmo Layered with Italian pesto and Vegetarian Puttanesca Sauce, Basil Oil and Feta
This dish is inspired by a steamed Tibetan bread which was made using the Pure flour from Europe and the flavors of Italy. The Tibetan bread is extremely soft and moist and pairs perfectly with the bold flavors of a vegetarian Puttanesca sauce. I have layered the traditional Tingmo with basil pesto and the Puttanesca sauce as well so it can be eaten just by itself too. Topped with some seared mushrooms, fresh basil, parmesan, feta and basil oil , this dish represents the true essence of this competition.
1 European Pure Flour - 500g (Tingmo)
2 Water - 290 ml (Tingmo)
3 Instant Yeast - 5g (Tingmo)
4 Sugar - 3g (Tingmo)
5 Salt to taste (Tingmo)
6 Basil 100+50+2 grams (Pesto,Basil Oil, Garnish)
7 Parmesan cheese 150g grams (Pesto, Garnish)
8 Extra Virgin Olive Oil 350g (Pesto)
9 Pine Nuts 50g (Pesto)
10 Garlic 20g (Pesto)
11 Salt to taste (Puttanesca Sauce)
12 Fresh Tomatoes 500 g (Puttanesca Sauce)
13 black Olives - 1 Tbsp (Puttanesca Sauce)
14 Capers - 1 Tbsp (Puttanesca Sauce)
15 Onion - 50g (Puttanesca Sauce)
16 Crushed Black pepper to taste (Puttanesca Sauce)
17 Red Pepper Flakes 2 tsp (Puttanesca Sauce)
18 Button Mushrooms - 2-3 pcs
19 Feta Cheese - 1 tsp
20 Cherry tomatoes - 2-3pcs
21 Butter - 25g
In a mortar and pestle, add garlic cloves and pine nuts and a little olive oil and pound into a rough mixture, slowly add in your basil and parmesan cheese and olive oil in small batches until you get roughly pounded basil pesto mexture. Taste and add salt if needed.
Vegetarian Puttanesca Sauce
In a sauce pan, add olive oil and butter. Once its hot add chopped garlic.
Sweat the garlic and then add fine chopped onions and sweat these too.
Now add blanched, peeled and then roughly chopped tomatoes and cook them until they are at the right sauce consistency..
Season the sauce with salt. black pepper and a little sugar.
Now, add in your chopped black olives, capers and chilli flakes. and toss on high heat. Turn the stove off and finish with a little frozen butter and fresh basil to give the final touch to the sauce.
In a mixing bowl, add the European Pure Flour, yeast, sugar and a little salt.
Now add water and knead the dough till its smooth and has proper gluten formation..
Add a little olive oil to the dough now and knead till the oil is absorbed by the dough evenly.
After resting, divide the dough inti 50g balls and roll each of them into long strips almost 3'' wide. Now apply the basil pesto on one strip and the puttanesca sauce on the second strip and put it on top of each other.
Roll the strips now starting from one end(Just like a swiss roll) and seal the end.
Let it proof for 30 mins.
Now steam the layered tingmo in a steamer basket for 5mins.
Now cut the tingmo vertically in two equal halves and you will be able to see beautiful layers on the inside.
Rest the dough for 30 minutes, in which time it should almost double.
Blanch the basil leaves and remove excess water from them.
Now blend them in a mixer with olive oil and then strain to get a beautiful basil oil.
Cut button mushrooms into halves vertically and lighly score with a knife making a chequered pattern.
On a hot frying pan, add some butter and sear the mushrooms until golden brown and season with some salt and pepper.
On a clean plate, Pour some Vegetarian Puttanesca sauce and place the cut piece of layered Tingmo. Add the seared mushrooms, halved cherry tomatoes, fresh basil leaves and some Feta cheese on top.
Finish with a drizzle of basil oil and the dish is ready.