Aperitif

Friends, fun, the joy of being together, and with excellent Vismara cold cuts to nibble on, the aperitif becomes perfect.

Cow’s milk curd with Vismara’s cooked ham, black garlic and tomato pesto

  • Alta
  • 90 minuti
  • 6 porzioni

Ingredienti

Ingredients for the curd:

  • 1 litre cow’s milk
  • 1 g rennet
  • 2 g salt to taste

Ingredients for the black garlic cream:

  • 100 g peeled black garlic
  • 50 g sparkling water
  • 3 g brandy

Ingredients for the tomato pesto:

  • 200 g vine tomatoes
  • oil
  • basil to taste

Preparazione

Procedure for the curd:

  • In a saucepan pour the milk, add the rennet and salt and heat up to reach 55 °.
  • Once the curd is ready, transfer all in one mould and drain well.

Procedure for the black garlic cream:

  • Separately, pour the black garlic, brandy, sparkling water and into a blender blend until a homogeneous cream is obtained.

Procedure for the tomato pesto:

  • Make a pesto with the vine tomatoes without the peel previously dried in the oven, extra virgin olive oil and basil.

Composition of the dish:

  • Arrange the curd in the centre of the plate and complete with the cream of black garlic, cherry tomato pesto and slices of cooked ham.

 

Chef Gennaro Esposito