Caprese
The key is to add a small amount of anchovies. The saltiness of the anchovies and prosciutto goes well with the tomatoes
How to make it
1
Make a cross cut in the cherry tomatoes, put them in boiling water, then drop them into ice water and peel them
2
Cut the peeled tomatoes in half horizontally and sprinkle with salt and pepper. Divide the mozzarella cheese into thirds
3
Place the cheese on top of the sliced tomatoes, then top with a few anchovies and basil leaves
4
Cover with the remaining tomatoes, drizzle olive oil over the whole, and place the prosciutto slices one by one on top. Pour the pesto sauce over the top and top with the blanched onions to finish
ingredients3
-
- Fruit tomato
- 3 pieces (about 50g each)
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Mozzarella cheese
- 70g
-
- Anchovy fillet
- Small amount
-
- basil
- Small amount
-
-
Ardoino
Extra Virgin Olive - Appropriate amount
-
Ardoino
-
- Prosciutto
- 3
-
- Basic Genovese sauce
- Small amount
-
- Sweet onion
- Small amount
[PR]
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