Description
Traditional Italian snack food in a new way. Tomatoes, cheese and jelly with a delicate taste of Basil.
Ingredients
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Tomato
5 piece
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Mozzarella
100 g
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Basil
1 coup
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Water
200 ml
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Gelatin
4 piece
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Olive oil
50 ml
Cooking
Olive oil to put in the fridge. Gelatin fill with water and give to swell.
The Basil leaves add water and clean the blender.
Strain through a cloth and put it on the fire. Bring to a boil, but do not boil. Immediately remove from the heat and put the gelatin. Allow to dissolve. Salt.
Dish and cover with cling film and pour the liquid. Cool 2 hours. I do it always in the evening and left overnight. Then not to worry - hardens or hardens.
Tomatoes (don't forget to cut out the middle of the green, it is poisonous corned beef) and mozzarella cut into cubes. Take portioned cups. To put on the bottom of the tomatoes, then mozzarella. Sprinkle with a little pepper
Jelly cut into cubes and arrange on top of mozzarella.
To throw a little oil
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