Starters

Caprese millefeuille with Cantabrian anchovies served with a yellow cherry tomato and basil sauce

Total time required

10 mins preparation

Difficulty

Low

Ingredients | Serves 1

60 g

Buffalo mozzarella cheese
40 g

Vine tomatoes
12 g

Semi-dried yellow cherry tomatoes in ROBO oil
12 g

Cantabrian anchovy fillets in MEY olive oil
6 g

Extra virgin olive oil
3 g

Water
a.r.

Basil
a.r.

Oregano
a.r.

Garlic
a.r.

Salt
a.r.

Pepper

Preparation method

Cut the mozzarella cheese and tomatoes into circular slices; season with extra virgin olive oil, salt, pepper, oregano and sprigs of basil.
Emulsify the semi-dried yellow cherry tomatoes with basil, garlic and cold water until a sauce is obtained, season with salt and pepper to taste.
Arrange the tomato and mozzarella as shown in the picture, add the Cantabrian anchovy fillets and garnish with the yellow cherry tomato sauce.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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