Semi-dried fresh tomato cupolas filled with ricotta cheese and Taggiasca olives served on a mint-seasoned courgette puree
Ingredients | Serves 4
Preparation method
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Drain the semi-dried fresh tomatoes from their natural juices. Drain the Taggiasca olives from their preserving liquid and coarsely chop them with a knife. Place the sieved ricotta cheese in a container and season it with extra virgin olive oil, salt, pepper, Taggiasca olives and chopped mint. Put the seasoned ricotta cheese in a piping bag and use it to stuff the semi-dried fresh tomatoes. Wash and clean the courgettes; cut the outer part of the courgettes into cubes. Blanch the cut courgettes in salted water and then blast chill them in iced water. Blend the blanched courgettes with the boiled potato, adding cold water and extra virgin olive oil until a sauce is obtained. Season the sauce by adding some mint. Arrange the stuffed tomato domes on a plate and top with the courgette sauce to taste.
Prepared with ROBO products
Altre deliziose idee per te
35 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
