TASTE THE RECIPE

Caprese finger food

 
TIME

40'
DIFFICULTY
Chef
easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

(for 8 x 100 ml glasses)

500 g of datterino cherry tomatoes
10 g. of sheet gelatin
Extra virgin olive oil
Black pepper
Salt
Garlic 1 clove
250 g. of Burrata cheese
1 jar of Pesto alla Genovese with pinenuts Compagnia
A few fresh basil leaves

PROCEDURE

Brown the garlic in four spoonfuls of oil for a few seconds in a large pan. Add the halved cherry tomatoes and cook for around twenty minutes. Add salt and pepper to taste.

Strain the mixture through a vegetable mill in order to obtain a tomato juice.

Add the gelatine leaves that you have allowed to soften in the meanwhile in water at least for about ten minutes.

Mix well.



DISH PREPARATION

Pour the tomato juice into the 8 x  100ml glasses. Put in the fridge for at least an hour to allow the sauce to become firm.

Put the burrata cheese into a small colander and strain off the excess liquid. Fill the glasses with the second layer of burrata and complete with a layer of pesto alla genovese with pinenuts Compagnia.

Decorate with a few basil leaves.

Buon Appetito!


TASTE WITH
Oltrepò Pavese classic method pinot nero brut DOCG
 

 

 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE