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Cold tomato cream with buffalo mozzarella mousse and pesto

Written by admin. Posted in Cold starters, Soups, Starters

Cuisine: Liguria – Creative
Cooking time: 40 minutes
Ingredients for 4 servings
Ingredients for the cream
Tomatoes 1 kg
Celery stalks 80 g
Onion 100 g
Basil as needed
Extra virgin olive oil as needed
Garlic 2 cloves
Salt and Pepper as needed
Ingredients for the mozzarella mousse
Buffalo mozzarella 250 g
Cooking cream 150 g
Salt and Pepper as needed
Extra virgin olive oil as needed
For the Genovese pesto sauce
Basil 100 g
PDO (Protected Designation of Origin) Grana Padano cheese 20 g
Pine nuts 6 g
Garlic 1 clove
Extra virgin olive oil from Liguria as needed
PROCEDURE
For the cream:stew the celery and onion with the garlic in the extra virgin olive oil. Add the tomatoes and cut into 4 private from their seeds and basil. Bake it for 10 minutes. Then blend it all in a blender with the extra virgin olive oil to obtain a fluid emulsion.
For the mozzarella mousse: cut the mozzarella into cubes, put in a blender with the cream, add the extra virgin olive oil, and blend until smooth. Season with salt and pepper.
For the Genovese pesto sauce: gently wash the basil and let it dry.
In a mortar pound the garlic, salt, and pine nuts until mush. Add the basil leaves, grated PDO Grana Padano cheese, and gradually the extra virgin olive oil.
Pour the tomato cream into glasses. In the center distribute the mozzarella mousse, pesto and garnish with a few basil leaves.

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