GIOTTO IN SUMMER
Cost
Difficulty
Cold
Ingredients
For 4 portions
120g Giotto Veneziano hashtag pre-sliced
30g mozzarella fior di latte
10g of fresh basil
Salt
For the roasted pepper:
30g red peppers
250g red peppers
60g olive oil
10g marjoram
For the confit cherry tomatoes:
150g of cherry tomatoes
15g of thyme
icing sugar
For the basil sauce:
90g basil
40g olive oil
Associated Product
Recipe
A must-have addition to your menu, it captures the essence of Italy's vibrant flavors.
Our Giotto Veneziano Hashtag pre-sliced bread serves as the canvas for a symphony of tastes.
Ready in just 15 minutes, this dish is a celebration of summer on a plate, ready to delight your customers with every bite.
An ideal choice for cafes and bistros seeking to offer a taste of the Mediterranean with a touch of elegance.
Preparation : 10 minutes
For the confit cherry tomatoes:
Blanch the previously cut cherry tomatoes, cool them in water and ice, peel them and cut them in half. Place them on a baking tray with baking paper, add a few sprigs of thyme, salt and sprinkle with icing sugar. Bake at 100° for about 90 min.
For the roast pepperoni:
Place 2 red peppers on a baking tray with baking paper and bake them at 200° for about 30 min. Once cooked, place them in a container and cover with foil to let them cool and then peel them. Cut them into slices of about 3 cm by 2 cm and place them in a container with olive oil, salt and marjoram.
For the basil sauce:
Blend the basil, oil and salt until making a smooth sauce.
Blanch the previously cut cherry tomatoes, cool them in water and ice, peel them and cut them in half. Place them on a baking tray with baking paper, add a few sprigs of thyme, salt and sprinkle with icing sugar. Bake at 100° for about 90 min.
For the roast pepperoni:
Place 2 red peppers on a baking tray with baking paper and bake them at 200° for about 30 min. Once cooked, place them in a container and cover with foil to let them cool and then peel them. Cut them into slices of about 3 cm by 2 cm and place them in a container with olive oil, salt and marjoram.
For the basil sauce:
Blend the basil, oil and salt until making a smooth sauce.
Dressing : 5 minutes
Bake the Giotto Hashtag at 190° for 8 minutes. Cut it in half and spread the basil sauce on both inner sides. Then place the mozzarella and red peppers alternately.
Finally, garnish with the confit cherry tomatoes, a few drops of basil sauce and some fresh basil.
Finally, garnish with the confit cherry tomatoes, a few drops of basil sauce and some fresh basil.
Chef's tip
If you have some extra confit cherry tomatoes, roast peppers and basil sauce, you can use it in salads, pastas, toasts, or even as an aperitive to spread on bread.