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Only the clear liquid strained from ripe tomatoes, frozen and paired with prosciutto — a creative starter within Italian technique.
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A starter combining, entirely within Italian cuisine, the technique of separating tomatoes from their solids to extract only clear 'tomato water' and the technique of transforming it into granita. Pairing the salt and rich fat of prosciutto, a traditional Italian ingredient, with the bright acidity of ice-cold tomato creates a new contrast of temperature and texture without borrowing from other cultures.
Roughly chop the tomatoes, add salt, and blend.
Strain overnight through cloth or a coffee filter to collect only the clear tomato water.
Mix in a little olive oil, pour into a tray, and freeze.
Stir with a fork every hour into a crunchy granita.
Lay prosciutto on a plate, top with the granita, and garnish with basil.