Mozzarella ice cream
Like every summer, the heat invites us to find recipes that are tasty but fresh, tasty but light.
Ham and melon, bruschetta, rice salads...However, the undisputed protagonists of the season are always them: tomatoes and mozzarella!
From simple caprese to bites of fried mozzarella, from skewers of mozzarella to stuffed tomatoes, no Italian menu will fail to propose them in at least two or three variations.
We offer you a fresh recipe, to be made with a SmoothieMix (if you do not have it, a blender is sufficient) to amaze your guests on the hottest days of the year!
Preparation: 10 minutes
Cooking: 30 minutes
- 1 kg of tomatoes
- 2 tablespoons of extra virgin olive oil
- 1 onion
- Parsley or fresh basil
- Chilli pepper
- 1 mozzarella of about 150 g
- A few ice cubes
Wash the tomatoes and peel the onion, cut them into pieces and pass them with the SmoothieMix. In a large pan, pour the olive oil, add the tomato sauce obtained with the SmoothieMix, parsley or fresh basil. Season with salt and add the chilli pepper, either dry or fresh. Slowly reduce for about 30 minutes. Season with salt.
"Ice cream" of mozzarella
Insert the drained mozzarella in the centrifuge and then a few ice cubes and push the press until it stops. Collect with a spatula, wring lightly and give the "ice cream" the shape of a ball or a quenelle with the help of a spoon.