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Nidificare i pomodori

Questa ricetta per nidificare i pomodori crea un’elegante aggiunta a qualsiasi pasto.

I sapori classici di pomodoro, mozzarella e pesto sono sempre i benvenuti sulla nostra tavola di famiglia. In realtà, troviamo sempre nuovi modi per presentarli.

Anche se sembrano complicati, sono davvero molto semplici da montare. La tua famiglia e gli ospiti saranno così colpiti dal tuo lavoro!

Nidificare i pomodori – 4 persone

  • 2 pomodori rotondi grandi (e lisci)
  • 2 pomodori medi
  • 2 pomodorini
  • 2 grosse palline di mozzarella fresca
  • 6 cucchiaini di pesto alla genovese
  • 1 foglio di gelatina
  • Olio d’oliva
  • Sale e Pepe

Taglia a metà i pomodori grandi e medi. Scavare l’interno e scartare.

Tritare la mozzarella e scioglierla a fuoco molto basso in una piccola casseruola. Lasciare raffreddare e addensare, mescolando di tanto in tanto.

Asciugare l’interno della metà del pomodoro più grande con un tovagliolo di carta. Distribuire uno strato uniforme di mozzarella fusa, da 5 a 7 mm di spessore, all’interno. Posiziona i pomodori medi tagliati a metà in quelli grandi e premi leggermente. Rimuovi la mozzarella in eccesso con un cucchiaino. Mettili in frigorifero.

Ammorbidire la gelatina in acqua fredda.

Scalda il pesto e aggiungi la gelatina ben drenata. Lascialo raffreddare. Distribuire uno spesso strato all’interno dei mezzi pomodori e inserire i pomodorini tagliati a metà. Sale e pepe.

Refrigerare 3 ore.

Servire condito con olio d’oliva.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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