Tapenade pistou verrines

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Tapenade pistou verrines

Tapenade pistou verrines





Tapenade pistou verrines
Tapenade pistou verrines
Ingredients
Number of people
-
8
+

5 fresh tomatoes

400 g mozzarella cheese

2 tablespoons of vodka

200 g tapenade (preferably homemade)

1 onion

200 g of fresh cream

Pepper

Salt

8 cloves of garlic

1 tablespoon pine nuts or almonds

1/4 l olive oil

2 basil bunches or a frozen herb box



Preparation 
TOTAL TIME: 1 HR
Preparation: 1 hour
Step 1
Everything is prepared the day before or even over several days.
Step 2
If you are a perfectionist, you can make your own tapenade, pistou, tomato sauce. Otherwise everything can be bought and done without tiring.
Step 3
For purists, start by slicing the onions and 4 garlic cloves and fry them in an oiled casserole dish.
Step 4
Remove the tomatoes (remove the skin) and remove the seeds, then cut into small cubes and add to the previous mixture. If the tomatoes are not of very good quality, you can add a can of peeled tomatoes. Salt, pepper and a spoonful of sugar. Strain through a sieve (not necessary!) and set aside in a cool place after cooking for about 15 minutes.
Step 5
Prepare a pistou by mixing basil, pine nuts, 4 cloves of garlic and olive oil. Reserve.
Step 6
Dice the mozzarella and mix with the cream over low heat until you have a nice mixture. Pass if desired through a Chinese oven and keep warm.
Step 7
Dressage :
Step 8
Make a layer of each preparation in the order below and leave 5 minutes in the freezer between each layer (check each time that the previous mixture has set well to get nice layers)
Step 9
Preparation with mozzarella,
Step 10
Tomato sauce,
Step 11
Pistou,
Step 12
Tapenade,
Step 13
Tomato sauce,
Step 14
and finish with the mozzarella preparation.
Step 15
It can be served in transparent glasses or glasses and decorated with small touches of pistou, tomatoes and tapenade on top.
Author's note
Quite difficult, not so long if you buy pistou and tapenade (but it's better if you do it yourself)

I add my grain of salt


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