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11 Jul 2014

An Avignonesi Special - A Summer Recipe from Chef Luca

An Avignonesi Special - A Summer Recipe from Chef Luca



Recipe for 4 people


4 large, ripe, round tomatoes
200 gr Mozzarella di Bufala (Buffalo Mozzarella)
50 gr Mascarpone
20 gr Parmigiano Reggiano (Parmesan cheese)
Salt, pepper
Extra Virgin Olive Oil
50 gr of basil
20 gr Parmigiano Reggiano (Parmesan cheese)
20 gr pine nuts
½ clove of garlic

Prepare the pesto by combining basil, Parmesan, pine nuts and, garlic in a food processor (or alternatively using a mortar and pestle). Once combined mix in extra virgin olive oil until you have a smooth paste and add salt to taste.

Immerge the tomatoes briefly in boiling water, then transfer them to ice-cold water. Peel the tomatoes.

Cut the bottom off the tomatoes and scoop out the pulp so that they are hollow inside.

Bake the tomatoes in the oven, seasoned with thyme, salt, pepper, extra virgin olive oil and a pinch of sugar.

In the meantime cut the mozzarella into small cubes and mix with Parmesan and Mascarpone.

When the tomatoes have cooled off, stuff them with the mozzarella mix. Serve with the basil pesto on the side and accompanied by a glass of Avignonesi Rosso di Montepulciano.


Buon appetito

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