Medaglioni basil and pine nuts with dried tomato pesto and melted buffalo Mozzarella

  • 1 pack Medaglioni basil and pine nuts
  • 200 g dried tomatoes (half-dried tomatoes or in extra virgin olive oil)
  • extra virgin olive oil
  • half a clove of garlic
  • 1 buffalo Mozzarella
  • 20 g pine nuts
  • 20 g almond
  • salt to taste
Prepare the dried tomato pesto. Blend the tomatoes with the pine nuts, the almond and, if you want, half a clove of garlic. Add as much oil as needed to create a fluid cream. You may also use the oil in which the tomatoes are preserved to give an extra flavor. Season with salt. Place 200 ml of water in a pan and pour the Medaglioni. Cook over high heat until the water is completely evaporated, as indicated on the package. When almost cooked, add the tomato pesto and stir. Cut the mozzarella at dice and add it to the Medaglioni. Serve hot with melted mozzarella.
Cook time:
10 minutes

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