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Cheesecake Salad Macaroni Cheesecake

ingredients

servings

8

Dried pine nuts

15 oz

Pecorino cheese

50 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

Basil

70 oz

Farfalline, egg pasta

200 oz

Basil

90 oz

Pecorino cheese

70 oz

Burrata

50 oz

Grated Parmesan cheese

to taste

Butter

200 oz

Taralli

200 oz

Biscuits

200 oz

Cherry tomatoes

100 oz

starters from Italy

Cheesecake Salad Macaroni Cheesecake

Cheesecake Salad Macaroni Cheesecake

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake Salad Macaroni Cheesecake

Great appetizer that will really surprise everyone

Cheesecake Salad Macaroni Cheesecake step 1

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

Cheesecake Salad Macaroni Cheesecake step 2

step 2

Place tarallini, wheat biscuits, butter, basil and parmesan and pecorino cheeses in a mixer.

Cheesecake Salad Macaroni Cheesecake step 3

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.

Cheesecake Salad Macaroni Cheesecake step 4

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.

Cheesecake Salad Macaroni Cheesecake step 5

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.

Cheesecake Salad Macaroni Cheesecake step 6

step 6

Garnish with basil as you like.

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