Genoese Pesto
6 recipes
Cheesecake Salad Macaroni Cheesecake
ingredients
servings
8
Dried pine nuts
15 grams
Pecorino cheese
50 grams
Extra virgin olive oil
to taste
Iodized salt
to taste
Basil
70 grams
Farfalline, egg pasta
200 grams
Basil
90 grams
Pecorino cheese
70 grams
Burrata
50 grams
Grated Parmesan cheese
to taste
Butter
200 grams
Taralli
200 grams
Biscuits
200 grams
Cherry tomatoes
100 grams
starters from Italy
Cheesecake Salad Macaroni Cheesecake
Cheesecake Salad Macaroni Cheesecake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Great appetizer that will really surprise everyone
preparation
step 1
Wash and cut the cherry tomatoes in half, sprinkle salt and put them on a plate with the cut side down for the duration of the preparation
step 2
Place tarallini, wheat biscuits, butter, basil and parmesan and pecorino cheeses in a mixer.
step 3
Chop and compact the mixture well on the base and on the edges of the mold. Cover with transparent film and place in the fridge for at least 1h.
step 4
. Meanwhile, bring butterflies to the boil, drain them and put them to cool. Prepare a pesto with basil, oil, pine nuts and pecorino cheese. Add the burrata and stir at low speed for a few seconds.
step 5
Season the dough with the cold sauce obtained, pull the mold out of the fridge and pour the dough. Rinse the previously prepared tomatoes, dry them well and put them in the circle on the Macaroni Cheesecake.
step 6
Garnish with basil as you like.
