Shot with frisella, mozzarella cream with extra virgin olive oil RoZò, tomatoes and green olives tapenade
Yield: 8 servings
40 g of friselle from Puglia (stale dry bread)
250 g cherry tomatoes
150 g of mozzarella
125 ml of fresh cream
100 g of green olives
20 g of capers
10 basil leaves (5 for the tapenade and 5 for decoration)
oregano
extra virgin olive oil RoZò Parovel
Prepare the mozzarella cream whipping the cheese with fresh cream until mixture is fluffy, add a couple of tablespoons of olive oil, a pinch of salt and mix thoroughly. Cover and keep cool. Slice the tomatoes into cubes, season with salt and a few tablespoons of olive oil, finally scent with the oregano. Switch to preparing the tapenade: desalt the capers by washing under the water, dry them, put them in a blender along with the pitted olives and basil, add the oil flush and blend until the ingredients are finely chopped. Complete the preparation by cutting the frisella in dices, season with a solution of two tablespoons of water and one of oil and then assemble the shots. Take a first layer of frisella, followed by mozzarella cream, continue with tomatoes and complement with tapenade. Decorate as desired with some basil leaves and store covered in a cool place until ready to serve.
Author of the recipe: SABRINA LORENZI
Sabrina was born in Trieste «the city where I still live together with my family: a husband, a 7-year-old daughter and the loyal dog Tobia. In the past I worked into marketing research field, a job I left for taking care of my family properties, amidst which there was a cinema that I ran together with my father until 2005. I love cooking, getting in touch with nature and travelling whenever I can. To find out about my recipes go to colazionialetto.com».
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.
The wine that we suggest you pair the recipe with is Vitovska