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Food & drink

Culinary Tales: A Taste of Spain with Antonio - Talo de Tomate Recipe

One of Spain’s prettiest cities, Seville has the perfect blend of fascinating history, beautiful architecture and exceptional cuisine to keep you coming back. Set in the heart of the city is our exquisite Radisson Collection Hotel, Magdalena Plaza Sevilla. The southern Spanish sun provides Seville with vibrant and delicious fresh produce, which is why our hotel is the perfect home for a Michelin starred chef’s creation, namely, restaurant Eneko Basque, specializing in traditional Basque food. Here Eneko Basque’s expert chef, Antonio García, shares his unique Basque recipe for how to create the refreshing dish of Talo de Tomate, perfect for cooling down from the heat of the Andalusian summer sun.

02 Aug 2023 5 min to read

The history of the Talo de Tomate

The "Talo de Tomate" is a traditional Basque recipe and at our restaurant, Eneko Basque, it’s a culinary tribute to Seville’s rich tradition of fresh, sun-kissed ingredients. It combines colorful cherry tomatoes, fresh basil and caviar of olive oil to create an energizing flavor that celebrates the diversity of Spanish cuisine. The juicy tomatoes and aromatic basil complement the elegant touch of caviar of olive oil adds a savory and umami touch to the Talo de Tomate’s flavor. This cheery dish perfectly encapsulates the bright and sunny streets of Seville and highlights the impressive gastronomic experience you can enjoy at Radisson Collection Hotel, Magdalena Plaza Sevilla.

Blog images - 2023 - Culinary Tales A Taste of Spain with Antonio radisson food

Chef Antonio García’s ingredients and Basque recipe for the best talo de tomate

With such a simple, yet delicious recipe, you are sure to create a refreshing dish you can joyfully enjoy alone or proudly showcase next time you want to impress – and, of course, please -your loved ones!

Just one tip before you head to the kitchen – for a perfectly dreamy result, we strongly suggest you choose only the best-of-the-best raw material and ingredients at the market (especially tomatoes and olive oil).

Ingredients for 6 people:

20 corn tortillas
1kg assorted cherry tomatoes
750ml blended vine tomatoes
50g thickener
150ml Arbequina olive oil
5g salt
5g sugar
700g sunflower oil
140g basil leaf
650g basil oil
3 eggs
extra virgin olive oil to taste
sherry vinegar to taste
salt to taste
sprouts

Recipe:

Cut each of the tortillas into quarters and fry in oil until crispy and golden. Place the tortillas on absorbent paper to remove excess grease.
Cut the cherry tomatoes vertically into quarters, ensuring there’s a variety of colors and sizes. Set aside.
To create the tomato emulsion, blend the vine tomatoes and strain. Mix the blended tomatoes, olive oil, salt, and sugar using a hand blender. Texture the mixture with the thickener. Transfer the mixture to a squeeze bottle and refrigerate.
To create fresh basil oil, remove the basil leaves from the stems, blanch the leaves in boiling water for 30 seconds, then cool them in ice water to stop the cooking process.
Drain the water thoroughly and blend the leaves at maximum power and a temperature of 40°C in a Thermomix for 10 minutes. Strain the mixture first through a strainer, then through a superbag, and finally decant the existing water using a piston. Set aside.
For the basil emulsion, place the eggs and salt in the Thermomix bowl, beat them, and gradually emulsify with the basil oil until a firm texture is achieved. Add salt if needed.
For the dressing, mix the extra virgin olive oil, sherry vinegar and salt to taste to create a flavorsome dressing.
Separate basil sprouts, parsley sprouts, pansy flowers, and oil caviar.
On a board, arrange the four quarters of the tortilla in their original shape. Cover with a layer of tomato emulsion and place the freshly seasoned cherry tomatoes on top.
Finish with dots of basil emulsion and tomato emulsion, sprouts, lightly aligned pansy flowers, and caviar pearls.

And… Buen Provecho – as the Spanish say!

Our chef, Antonio García

Who’s the man behind the flavors? Let us introduce you to Antonio García, our own talented executive chef, who has paved his way at the prestigious Radisson Collection Hotel, Magdalena Plaza Sevilla as part of the culinary team at the acclaimed Eneko Basque restaurant. A maestro at fusing traditional Basque food and Andalusian cuisine, Antonio has captivated diners with his creativity and gastronomic passion.

Antonio’s childhood began in Utrera, a delightful city in the Seville province. This is where at an early age, Antonio spent hours beside his grandmother, who, day in, day out, never failed to show her love for her family through the lovingly made meals she created in the kitchen, the heart of her family home. Antonio had no choice but to take in the irresistible aromas and flavors and slowly, but steadily, create his own, personal relationship with food. Indeed, if you ask Antonio himself, he proudly attributes these years to helping him discover his calling and to encouraging him to dedicate himself to the world of gastronomy.

An energized and passionate chef, Antonio has an impressive number of elite restaurants in Spain on his professional resume, including Quique Dacosta, Aponiente, Miramar and Es Fum. He has also worked alongside Martín Berasategui, among other respectable figures in the field.

Antonio further put his passion into action by joining the team at Radisson Collection Hotel, Magdalena Plaza Sevilla two years ago. His larger-than-life personality, infectious positivity and ability to lead and motivate his team have undoubtedly played a major role in paving the road to success for the hotel’s restaurant. Alongside his team, Antonio is successfully taking Radisson Collection Hotel, Magdalena Plaza Sevilla above and beyond, to the forefront of iconic Spanish gastronomic experiences.

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Our hotel

Radisson Collection Hotel, Magdalena Plaza Sevilla is, apart from a treat to the eyes, conveniently located in the Plaza de la Magdalena. When you step into its premises, be prepared to experience a relaxing retreat from the vibrant city center, while still just a couple of minutes away from Seville’s most iconic spots. The hotel is conveniently just a short walk away from the Santa Maria Magdalena Church, the luxurious Plaza Nueva shopping area and the Museum of Fine Arts.

After an exciting day admiring Seville’s cultural side, our hotel is the perfect place to wind down and enjoy a food experience like no other. And indeed, how could it be otherwise, since all our Radisson Collection hotels are known around the world as great foodie spots? For more succulent gastronomy, head to Italy’s Radisson Collection Hotel, Palazzo Touring Club Milan, for a wonderfully creamy risotto or to Radisson Collection Hotel Palazzo Nani Venice, for an amazingly refreshing spritz.

With so many wonderful destinations and recipes, now is the time to discover the best foodie destinations around the globe. So? Why wait? Travel the world and try our local, delicious dishes with Radisson Hotels by your side.

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Blog images - 2023 - Culinary Tales A Taste of Spain with Antonio BASQUE restaurant

Related tags: Europe & CIS , Italy , Milan , Seville , Venice , Radisson Collection Hotel, Palazzo Touring Club Milan , Radisson Collection Hotel, Magdalena Plaza Sevilla , Radisson Collection Hotel, Palazzo Nani Venice

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