Italian Flag Appetizer in a glass

Simple is not easy

Many keep asking me for the recipe. I am very happy to share it with you. Allow me to remind you that everything I prepare is simple, but the ingredients must be of the highest quality.  

This appetizer is so nice to see and recalls the colors of the Italian flag: that’s why the name.

Maybe I’ll do soon a Facebook Streaming and we’ll prepare this together. Let me know if you like the idea. You know last year I did a lot of free Facebook Streamings from my Dolce Vita in Tuscany B&B and Cooking School; I’ll restart them soon guys. 

Always Simple and Healthy dishes from Italy!

Well, while I am here I also dust off my grandmother’s sentence: SIMPLE DOES NOT MEAN EASY.

Enjoy your meal guys!  English for: BUON APPETITO RAGAZZI!

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Italian flag appetizer in a glass

INGREDIENTS (about 15 PEOPLE)

1 pound fresh mozzarella fiordilatte
1 cup heavy cream
30-35 cherry tomatoes
small basil leaves to decorate
4 tbsp brown sugar
to taste salt and pepper
to taste extra virgin oil
9 oz salted Taralli

METHOD

cut the tomatoes in half. Place them with the moist side up on a sheet of parchment paper. Sprinkle a little salt, then the sugar, and a drizzle of oil.
Bake them at 180 °C, 356 °F for about 20 minutes, fan. Anyway, until they are slightly browned at the base and a little dried out.
Whip the cream
Blend the mozzarella in a robot until you get a cream. Season with salt and pepper.
Incorporate the whipped cream into the mozzarella cream to obtain a mousse
Coarsely chop the taralli until crumbs
Season the crumbs of taralli with extra virgin olive oil

TO ASSEMBLE

On each small glass for appetizer place:
a layer of taralli crumbs
the mousse (if desired with the sac a poche), which fills the glass,
sprinkle with a few crumbs of taralli
add 2 or 3 pieces of confit cherry tomatoes
decorate with basil leaves
season with a drizzle of extra virgin olive oil
Enjoy your meal!