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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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From the Summer issue of La Cucina Italiana. This is a lovely appetizer and you could serve it with tomato chips (see recipe). Ingredients:
1 1/4 cups pureed tomato sauce |
3/4 cups vegetable stock |
1/4 teaspoon tabasco sauce |
3 tablespoons finely chopped basil |
1 envelope gelatin |
2 tablespoons cold vegetable broth |
1 1/2 teaspoons whole coriander seeds |
3 ounces fresh mozzarella |
12 basil leaves |
sea salt |
extra-virgin olive oil |
Directions:
1. Combine pureed tomato sauce with vegetable stock, Tabasco and chopped basil in a medium saucepan.
2. Heat over medium heat, until warm to the touch.
3. Don’t let it simmer.
4. Remove from heat.
5. In a small bowl, sprinkle gelatin over cold broth and let soften, about 1 minute.
6. Add gelatin mixture to tomato mixture; stir to combine.
7. Grease a 7x5-inch baking dish with olive oil.
8. Pour tomato mixture into pan and refrigerate, uncovered, until gelee is set, about 6 hours.
9. Lightly toast coriander seeds in a small skillet over medium-low heat until fragrant and toasted; remove from heat, transfer to a cutting board and crush with the side of a chef’s knife.
10. Slice gelee into 24 (1-inch) cubes.
11. Cut mozzarella into 12 (1-inch) cubes.
12. Sandwich cheese cubes between gelee cubes to make 12 stacks.
13. Place 12 basil leaves onto 6 small appetizer plates; set stacks onto basil leaves.
14. Drizzle stacks with oil and sprinkle with sea salt and crushed coriander.
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