番茄和西瓜叮咬
At Vicia in St. Louis, Best New Chef Michael Gallina closes the loop in his cooking. This elegant amuse-bouche showcases Gallina’s zero-waste approach: Tomato skins are dried to become an umami-rich flavored salt; the tomato seeds and pulp, plus the brine of pickled green tomatoes, become the base of the Tomato Water Gazpacho.
2018年7月