Jelly tomato, ricotta cheese mousse and crumbled tarallo

For the jelly tomato:

  • 400 ml of tomato juice
  • 1 Salted anchovy
  • BasilicOlio 1 Tbsp of BasilicOlio
  • 2 g of agar-agar
  • Salt to taste

For the ricotta mousse:

  • Ricotta 300 g of ricotta cheese
  • Salt and pepper to taste

1 tarallo (typical South Italian savoury biscuit) 

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100% Italian organic tomatoes. No additives, no sugar added.

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BasilOlio is an infusion of fresh organic basil (cultivated in the fields and picked by hand) in cold pressed organic extra virgin olive oil.  

Mix together the tomato juice, the salted anchovy, the BasilicOlio and the salt. Bring the mix to boil and add the agar-agar. Keep it on a low flame for 3 mins. Pour the mix in small glasses, pouring it in for about 1/3 of the glass content and let it thicken in the fridge for 3 hours. Meanwhile, mix the ricotta cheese with the salt and the pepper, until you get a smooth cream. Crumble the tarallo. After 3 hours, add the ricotta mousse and the crumbles of tarallo on the jelly tomato as a topping.

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