- 20 min
Tomato purée with bread croutons and quenelle of Nonno Nanni Stracchino
800g of vine tomatoes
1 sprig of basil
One pack of Nonno Nanni Stracchino
4 slices of white bread
1 clove of garlic
1 teaspoon of sugar
as needed extra virgin olive oil
as needed salt
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Blanch the tomatoes in boiling water, peel and de-seed them, then place in a casserole dish with the crushed garlic, sugar, a pinch of salt, 4 spoons of oil and 2 spoons of water.
Cook the fresh tomato sauce for 10 minutes, add a few basil leaves and blend with a hand mixer. Adjust the salt.
Brush the slices of bread with oil and toast them in a pan. Cut the toasted bread into squares and serve the golden croutons with the tomato cream, quenelle of Stracchino and a few basil leaves.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola