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Coat hazelnuts with olive oil and season with salt and pepper.
Roast in 450-degree oven for 10 minutes. Let cool and chop.
Set aside. Coat the beet with olive oil and season with salt
and pepper. Place in 450-degree oven (covered) for 1 hour and
45 minutes or until pierced with a toothpick and it comes out
easy. Let cool and slice in 1/2-inch thick slices. Set aside.
To make quenelles, use 2 large spoons. Starting with 1 spoon,
scoop the cheese, and with the second spoon scoop it from the
first spoon to form a smooth side. Continue until you have 3
smooth sides. Coat with the hazelnuts and set aside.
Cut the Roma tomato lengthwise. Sauté the shallot in
1/2 oz. olive oil for 30 seconds. Add the tomato, seed side
down and cook for 1 minute. Toss and deglaze with balsamic vinegar.
Place in oven at 450 degrees fro 3 min. until skin is just
tender. Remove from pan and cool. Clean and stem arugula. Place
in blender with 3 oz. olive oil and puree until smooth. Set
aside.
Brush a slice of crusty bred with 1/2 oz. olive oil and season
with salt and pepper. Toast in oven until golden brown.
—Adam J. Stevenson, Tulio Restaurant
All content ©Montchevré-Betin,
Inc., 2001-2008. All rights reserved.
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