Astazi este despre Mozzarella cu sos Romesco. Italia si Spania intr-o singura farfurie, mozzarella proaspata acompaniata de un sos cu origini in Tarragona, Spania. O asociere perfecta de branza dulce si cel mai fin sos de ardei copti cu fulgi de migdale, usor picant care intalneste gustosul ulei de masline aromat cu busuioc proaspat.
INGREDIENTE / INGREDIENTS
(pentru 4 portii / for 4 servings)
- 250 grame mozzarella proaspata / 250 grams fresh mozzarella
- 150 grame ardei kapia copti / 150 grams baked red pepper
- 50 grame fulgi de migdale / 50 grams almond flakes
- 2 catei de usturoi / 2 garlic cloves
- 2 linguri ulei de masline / 2 tablespoons olive oil
- 2 linguri pasta de tomate / 2 tablespoons tomato sauce
- 2 linguri crema de otet balsamic / 2 tablespoons balsamic vinegar cream
- 1/4 lingurita fulgi de chilli / 1/4 teaspoon chilli flakes
- 1/4 lingurita paprika dulce / 1/4 teaspoon sweet paprika
- 1/4 lingurita piper / 1/4 teaspoon pepper
- Sare / Salt
- 2 linguri ulei de masline cu busuioc / 2 tablespoons basil oil
Spalam bine ardeii si ii uscam cu un servetel absorbant. Ii asezam intr-o tava acoperita cu hartie de copt si ii introducem in cuptorul incins la 180 grade Celsius pentru 40 de minute, avand grija sa ii intoarcem la jumatatea timpului.
Cand sunt copti punem ardeii intr-un bol si ii presaram cu sare mare. Acoperim cu un capac si lasam 10 minute, apoi ii curatam de coaja si de seminte. Ii lasam la racit.
In bolul unui blender puternic punem fulgii de migdale si usturoiul, mixand pana obtinem un praf fin. Adaugam ardeii copti, uleiul de masline, crema de otet balsamic, paprika dulce, sare, fulgii de chilli, piperul si pasta de tomate. Mixam pana obtinem o crema fina.
Pe o farfurie punem uleiul cu busuioc, 4 linguri de sos romesco, mozzarella proaspata. Decoram cu rosii proaspete si frunze de busuioc si servim cu multa pofta.
Detaliile video ale retetei le gasiti aici.
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English version
Mozzarella cu sos Romesco
Today it’s about Mozzarella with Romesco sauce. Italy and Spain in one plate, fresh mozzarella accompanied by a sauce with origins in Tarragona, Spain. A perfect combination of sweet cheese and the finest roasted pepper sauce with almond flakes, slightly spicy that meets the tasty olive oil with the aroma of fresh basil.
For this recipe we can use already cooked peppers for the salad or we can bake them especially for this recipe. Wash the peppers well and dry them with an absorbent napkin. Place them in a tray covered with baking paper and put them in the oven heated to 180 degrees Celsius for 40 minutes, taking care to turn them halfway through.
When they are baked, put them in a bowl and sprinkle them with large salt. Cover with a lid and leave for 10 minutes, then we clean them of the skin and seeds. Leave them to cool.
In the bowl of a powerful blender, put the almond flakes and the garlic, mixing until you get a fine powder. Add the roasted peppers, olive oil, balsamic vinegar cream, sweet paprika, salt, chili flakes, pepper and tomato paste. Mix until we get a fine cream.
On a plate, put the basil oil, 4 tablespoons of romesco sauce, fresh mozzarella. Decorate with fresh tomatoes and basil leaves and serve with great appetite.
You can find the video details of the recipe here.
If you liked Mozzarella with Romesco sauce, I invite you to try it Antipasti festivi, Grilled Octopus with Green Lentils and Romesco Sauce or Italian Lunch.
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