Ingredients for 4 people
500 g “I Grandi Classici” Sugosi® tomato and basil sauce
1 “Mozzarella di Bufala campana DOP”
50 g filling to taste (pesto alla genovese, ricotta cheese, etc.)
50 g leccino olives
a few leaves of fresh basil
Procedure
Pour the still-frozen Sugosi® in the blender.
Blend until obtaining a homogeneous mixture and place it in the freezer.
Cut the fresh mozzarella into four parts and then submerge them in hot water or microwave until the dairy product is malleable.
Pull the mozzarella dough by hand, place the filling in the centre as desired and close forming a ball.
Dehydrate the black leccino olives well in a low-temperature oven.
Blend them in a mixer and place them in a dry, warm place.
Make portions of the tomato ice cream, lay the mozzarella ball on top and decorate with olive powder.
SUGGESTIONS:
A valuable feature of Sugosi® is their ease of use. Ready to use, straight from the freezer, they are a valid support in any kitchen and for any preparation such as, in this case, an excellent savoury ice cream. You can replace tomato and basil sauce with other Sugosi®, e.g. asparagus sauce.
