Monday 8th November saw the final of the Mutti Golden Tomato Cook Competition at The Langham, London, and Hannah Such from Kilburn, London, was crowned the winner of the exciting nationwide cooking competition.
Hannah wowed the esteemed panel of chef judges, including Ben Tish, Paul Foster, Gabriella Margiotta and Head Chef at Mutti, Italy, Carlo Casoni, with her tomato-based three-course menu at the live MasterChef-style final which took place at Sauce, by The Langham, London on Monday night. Hannah not only picked up the coveted title of Golden Tomato Cook, but she’s also won the incredible star prize of a trip to the food valley in Parma, Italy, the home of Mutti.
Hannah’s winning three-course tomato-based menu included:
- Starter: Aubergine Parmigiana Rolls with Basil Oil – featuring Mutti Polpa
- Main: ‘Nduja and Marscapone Spaghetti – featuring Mutti Passata
- Dessert: Fig, Pistachio and Tomato Tartlets – featuring Mutti Double Concentrated Puree
Mutti’s mission is to raise the tomato to its highest expression and this contest challenged consumers across the UK to do exactly that by creating a three-course tomato-based menu using the Mutti Essentials range. Inspired by Mutti’s Pomodorino d’oro award which is presented to the farmer who supplies the best quality produce each year, this new culinary competition recognises and rewards the best tomato cook. Menus were judged on featurgin the tomato, originality, presentation, menu appeal and taste.
Hannah wowed the esteemed panel of chef judges, including Ben Tish, Paul Foster, Gabriella Margiotta and Head Chef at Mutti, Italy, Carlo Casoni, with her tomato-based three-course menu at the live “MasterChef” style final which took place at Sauce, by The Langham, London on 8th November 2021. Hannah not only picked up the coveted title of Golden Tomato Cook, but she’s also won the incredible star prize of a trip to the food valley in Parma, Italy, the home of Mutti.
Head Chef at Mutti, Italy, Carlo Casoni said: “As we expected the standard in the final was extremely high. Each of our contestants should be extremely proud with how they performed throughout the day, they really did put their heart and soul into it. All the dishes were very accomplished and delivered high quality and great taste. But there can only be one winner and we unanimously agreed that Hannah’s menu was the standout success. She achieved consistently high marks across each of the judging criteria and she really showcased how the Mutti tomatoes fitted perfectly in every dish. She richly deserves being crowned our champion 2021. Congratulations!”
Hannah Such, Mutti Golden Tomato Cook 2021, speaking about how delighted she is to win the competition said “I’m incredibly proud to win. It’s a big confidence boost, proving to myself that I am a good cook. I believe the quality of the ingredients is what makes the best dishes, hence why I use Mutti. I am so excited about the trip to the food valley in Parma. I can’t wait to explore the home of Mutti and spend time with Mutti head chef Carlo – it’s going to be an incredible experience.”
Also placed
Second place went to Joyce Lee, from Camberley, Surrey, who created a starter of Tomato Sashimi using Mutti Peeled tomatoes, followed by a main course of Crispy Nori Tofu in a Spicy Tomato Sauce using Mutti Polpa and a Muttilicious Mess with Basil Biscuits dessert using Mutti Passata. She wins a meal for two people at Paul Foster’s Michelin starred restaurant, Salt, Stratford Upon Avon.
Third place went to George Percival from Southampton who created a starter of Ratatouille and Goats Cheese Bruschetta using Mutti Peeled Tomatoes, a main course of Chilli Squid Salad with Tomato Garlic Aioli using Mutti Puree and Mutti Passata and a dessert of Baked Ricotta with Tomato Ice Cream and a Biscuit Crumb using Mutti Polpa. George wins a cooking class for two at Eataly, London.
Scores of cooks across the UK created and submitted a delicious three-course tomato-based menu (starter, main and dessert) with each dish using a different and perfectly matched product from the Mutti Essentials range. Five shortlisted menus were put to the public vote before the three selected finalists were invited to cook in front of the chef judges during the live final.
Zsuzsa Gosztola, Mutti Marketing Manager U.K.,Germany and Nordics, says: “2021 has been a fantastic year for Mutti, we’ve started to invest significantly in inspiring UK consumers when it comes to tomatoes and share our values of quality, sustainability and respect. We’ve now found and crowned our very deserved Golden Tomato Cook and, in the process, we’ve been able to showcase how using our products you can make your dishes taste even more delicious. Furthermore, through our ongoing marketing activities, including our first TV advertising campaign in the UK (featuring Jimmy Doherty, Francesco Mutti, owner and Ugo Peruch, Agricultural Director) we’ve been able to show consumers exactly why Mutti is different and tell the story of Mutti’s uncompromised quality and its values. We have some incredibly exciting plans and activity for 2022 and we can’t wait to share that with you all very soon.”
The Mutti Essentials range can be found in a wide range of outlets including supermarkets Waitrose, Ocado, Sainsbury’s, Asda, and Booths.
Hannah’s Winning Starter:
Aubergine Parmigiana Rolls with Basil Oil
Ingredients
Aubergine Rolls:
• 1 large aubergine
• 400g tin of Mutti Polpa Finely Chopped Tomatoes
• 1 onion (finely diced)
• 2 cloves of garlic (crushed)
• 1 tsp oregano
• 1/2 tsp sugar
• 1/2 stock cube
• 5g cornflour
• 3 tbsp olive oil
• 125g mozzarella
• 30g parmesan
Basil Oil:
• 1 large bunch of basil
• 1/2 cup of sunflower oil
• 1/2 cup of olive oil
Method
1. For the oil, blanch the basil in boiling water for 10 seconds. Put into ice cold water straight after to stop the cooking process. Blitz together the basil and oils in a food processor then strain through a sieve lined with a cheesecloth. Leave aside until ready to use later
2. For the sauce heat 1 tbsp olive oil in a large pan, then add the onion and garlic. Cook for 2-3 minutes until softened. Add the Mutti Polpa Chopped Tomatoes then cook for a further 5 minutes. Crumble in the stock cube, then add the oregano, sugar and season with salt and pepper. Simmer for 5 minutes. Mix the cornflour with 1 tbsp of water then add to the pan. Stir until combined and let it cook for another couple of minutes until reduced and thickened
3. Preheat the oven to 200°C/180°C fan/gas 6. Heat a large frying pan or griddle pan with the remaining olive oil. Thinly slice the aubergines lengthways and season on both sides. Fry in batches for around 2-3 mins each side until golden and soft. Drain on kitchen paper
4. Lay one of the pieces of aubergine flat on a plate, then spread over 1 tbsp of the tomato sauce and 10g of mozzarella. Roll it up tightly then add to an ovenproof dish. Continue with the rest of the slices
5. Once all the rolls are in the dish, spoon over the remaining sauce and mozzarella. Bake for 15-20 minutes until golden brown. Spoon a couple of the rolls onto a plate, then finish with grated parmesan and the basil oil.
Hannah’s Winning Main Course:
‘Nduja and Mascarpone Spaghetti with Parsley Breadcrumbs
Ingredients
Pasta Dough:
• 275g ‘00’ flour
• Pinch of salt
• 2 large eggs
• 3 egg yolks, plus more as needed
• Semolina flour, for dusting
Tomato Sauce:
• 2 cloves of garlic (crushed)
• 1 onion (finely diced)
• 1 tbsp olive oil
• 400g bottle of Mutti Passata
• 100 ‘nduja meat paste
• 100g mascarpone
• Small bunch of basil (finely chopped) plus extra to decorate
Breadcrumbs:
• 100g breadcrumbs
• Bunch of parsley (finely chopped)
• 1 tbsp butter
• Zest of half a lemon
Method
1. For the pasta, sieve the flour and salt onto a large work surface to create a mound. Make a well in the centre then add the egg yolks and eggs. Mix slowly until all the flour has been incorporated then knead for 5–10 minutes until it becomes smooth. Form the dough into a ball then wrap in cling film and rest in the fridge for an hour
2. Once the dough has rested cut into smaller portions, dust with semolina flour, then feed each piece through a pasta machine several times until you achieve the desired thickness. Use the spaghetti cutter attachment and cut each sheet. Arrange the pasta on a pasta drying rack for 30 minutes
3. For the sauce, gently fry the onion and garlic in olive oil for 4-5 minutes until soft. Add the nduja and break it up with a wooden spoon. Cook for a few minutes until the oils start to release. Add the Mutti Passata and 200ml water, then simmer gently for 20 mins until the sauce has thickened and reduced by half. Once thickened, stir in the mascarpone and basil until combined
4. For the breadcrumbs heat the butter in a frying pan then add the breadcrumbs & lemon zest. Season with salt and pepper then cook for 4-5 mins until golden brown. Take off the heat then add in the parsley. Transfer to a bowl and set aside to stop the cooking process
5. Heat a large pan with boiling salted water and cook the pasta until al dente. Once cooked, transfer the pasta to the tomato sauce along with 1/2 cup of pasta water. Stir for a couple of minutes until the sauce coats the pasta
6. To serve, twirl the pasta onto plates and top with the parsley breadcrumbs
Hannah’s Winning Dessert:
Fig, Pistachio and Tomato Tartlets
Ingredients
Pastry:
• 225g plain flour
• 40g icing sugar
• 1/2 tsp vanilla extract
• 125g cold unsalted butter, cut into cubes
• 1 egg yolk
Filling:
• 4 ripe figs (sliced lengthways)
• 100ml double cream
• 1 tsp Mutti Double Concentrated Tomato Puree
• 30g icing sugar
• 100g mascarpone (room temperature)
• 1 tsp vanilla extract
• 2 tbsp honey
• 4 tsp ground pistachios
Method
1. For the pastry, put the flour and sugar in a food processor and blitz until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and 1 tbsp iced water, and whiz until the dough comes together into a smooth ball. Enclose in plastic wrap and refrigerate for 30 minutes
2. Preheat the oven to 180°C/160°C fan/gas 4. Roll out the pastry to a thickness of 5mm then cut into 4 circles, just slightly bigger than the tart tins, then line the tins with the pastry
3. Prick the bases and cover with one sheet of baking paper, fill with baking beans and blind bake in the oven for 8 – 10 minutes. Remove the beans then cook for another 5 minutes until golden brown. Set aside to cool while you make the filling
4. For the filling, beat together the double cream, Mutti Double Concentrated Tomato Puree and icing sugar until soft peaks. In a separate bowl mix together the mascarpone and vanilla extract until smooth. Add the whipped cream to the mascarpone then mix until smooth. Pipe into the tart cases then top with the sliced figs
5. Heat the honey in a small saucepan and brush over the figs. Sprinkle with the pistachios then serve immediately
See also: Michele Rodriguez-Wise’s Potatoes with Spicy Chorizo, Red Pepper & Tomato
