FINGER FOOD CAPRESE BURRATA AND CHERRY TOMATOES


This article is also available in: Italian

INGREDIENTS

– 200 g zucchini clean
– 9g isinglass
– 20 gr basil
– Salt – to taste
– Olive oil – to taste
– 300 g cherry tomatoes
– 250 gr burrata stracciatella
– Pine nuts – to taste

PREPARATION

Clean the zucchini, remove them tips and cut them in half and then into chunks. Heat two tablespoons of oil in a pan and saute the zucchini for a few minutes insaporendole with salt. Transfer them in the bowl of a blender and add half the basil and a tablespoon of water, blend it all very well to obtain a homogeneous mixture also Prepare the jelly of tomatoes: clean cherry tomatoes and cut them in half, heat two tablespoons oil in a pan and let cook the tomatoes with the rest of the basil as long as they are not very soft, about 20 minutes. Take them out of the pan and bake food mill or blender. Soak the gelatin dividing it into two bowls of cold water, will put it in a 5 g (for tomatoes) and in the other 4 grams for the cream of zucchini. Optionally filtered to remove the tomato seeds were possible. Meanwhile make it cool again in two separate pots is the tomato puree the cream of zucchini and then add the two amounts of gelatin dissolve well making them directly Pour the cream into 4 glasses of tomato selected and place in refrigerator to harden, or in freezer. Transfer the cream of zucchini in a bowl, cover with plastic wrap and refrigerate to firm even this. Once the jelly of tomatoes is very firm, also divide the burrata that you cut into small pieces in 4 glasses. Now pour the mixture of zucchini and basil in a pastry bag of tiny nozzle Starry 1 cm and decorated with mozzarella. Toast a handful of pine nuts briefly in a pan without any other fat, and then arrange them at will into glasses as a garnish.

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