RGFE

Bloody Massimo

Chef: chef Massimo Riccioli starter soup brunch

Ingredients

• 2 slices stale country bread, cut into 4 croutons or toast
• olive oil for brushing
• 500 g tomato puree (Passata)
• salt and white pepper to taste
• 2 shots vodka
• 1 or 2 celery stalks, cut into sticks
• 400 g fresh mozzarella
• 1 bunch fresh basil leaves
• 1 teaspoon balsamic vinegar

Method

Brush the bread with olive oil, then bake in a hot oven or under the broiler until crisp and golden brown, a few minutes on each side, then set aside.

Cook about half of the tomato puree with the salt for about 5 minutes on low heat. Then, add the remaining puree, balsamic vinegar, pepper to taste, and the vodka.

Blend the mozzarella with about 2/3 of the basil, a pinch of white pepper to taste, until it forms a smooth cream; place in the bottom of four wide-bottomed martini glasses.

Add a layer of the tomato mixture, and garnish with a stick of celery, a toasted bread crouton, and a few leaves of the reserved basil.