CAPRESE CREAM IN CUP


CAPRESE CREAM IN CUP

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

We were at the seaside in the summer, an evening with friends and I wanted to present something to effect. And, I must say, I succeeded. In fact, immediately after the 2006 World Cup and to celebrate the Italian victory, I invented this antipasto-appetizer to be served in a fruit salad bowl. It consists of three distinct creams composed in the cup in such a way as to recall the national tricolor. It is a recipe assembled with ingredients from various Italian regions and – therefore – in line with the Manifesto of Italian Cuisine. Accompany this dish with an excellent Prosecco di Valdobbiadene or a white Cortese di Gavi. White Cream Blend the diced mozzarella in the mixer, adding first the cream and then the robiola, salt and pour in 5 tablespoons of extra virgin olive oil. As soon as the mixture becomes smooth and creamy, pour it into a bowl and keep it aside.Cream Rossa Wash the tomatoes thoroughly, cut them in half and remove the seeds inside. Then place them in a high-sided container, salt them, add 3 tablespoons of oil, a sprinkle of pepper and blend with the hand blender until the mixture becomes smooth and creamy. At this point, pour the cream into a large dense mesh strainer and filter it so that it loses excess liquids. Keep this cream aside as well. Green Cream Wash the basil thoroughly, put it in the blender glass, add oil, salt and blend until the mixture becomes smooth and creamy, make sure it is not too liquid. Keep the cream aside. At this point, start creating the dish by choosing a glass to your liking, even if the ideal is a nice goblet-shaped fruit salad bowl, pouring the different colored layers starting with green, then with white and finally with red. Garnish with basil leaves.

INGREDIANTS

  • 300 gr buffalo mozzarella from Campania
  • 200 gr robiola
  • 1 – 2 dl cooking cream
  • 500 gr Pachino tomatoes
  • 50 gr small-leaf Genoese basil
  • Tuscan bread
  • olive oil
  • salt

INSTRUCTIONS

For the white cream
  1. Blend the diced mozzarella in a mixer, adding first the cream and then the robiola, add salt and pour in 5 tablespoons of extra virgin olive oil.
  2. As soon as the mixture becomes smooth and creamy, pour it into a bowl and set aside.
Red cream
  1. Wash the tomatoes thoroughly, cut them in half and remove the internal seeds.
  2. Place them in a high-sided container, salt them, add 3 tablespoons of oil, a sprinkle of pepper and blend with the hand blender until the mixture becomes smooth and creamy.
  3. Pour the cream into a large dense mesh strainer and filter it so that it loses excess liquids. Keep this cream aside as well.
Green cream
  1. Wash the basil thoroughly, put it in the blender glass, add oil, salt and blend until the mixture becomes smooth and creamy. Be careful that it is not too liquid. Keep the cream aside.
Composition of the cups
  1. Take a goblet-shaped fruit salad bowl.
  2. Pour the different colored layers starting with the green, then with the white and finally with the red.
  3. Garnish with basil leaves.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks